Burkina Faso Recipes are highly reminiscent of that of other West African countries. Sorghum, millet, peanuts, and maize are common staples in the people’s diets. Zucchini, yams, okra, pumpkins, spinach, onions, beets, cucumbers, tomatoes, and potatoes are common vegetables consumed by Burkinabe people. Goat, lamb, poultry, mutton, beef, and fish are the most widely consumed meats.

Mutton, lamb, poultry, goat, beef, and fish are all commonly eaten food from Burkina Faso in Burkina Faso. In addition to yams, potatoes, and okra, the people of Burkina Faso eat a wide variety of other vegetables. These include tomatoes, zucchini, carrots, leeks, onions, beets, pumpkins, cucumbers, cabbage, sorrel, and spinach.

8 Great Burkina Faso Recipes

1. Mafe (Meat Stew) 

Mafe is a groundnut-based meat stew enjoyed across West Africa and recognised as one of the central Burkina Faso recipes. It is typically prepared with beef, lamb, or chicken simmered in a sauce made from peanuts, tomatoes, onions, and spices. The result is a thick, rich dish served with rice, millet, or tô, depending on the region.

In Burkina Faso, mafe is both an everyday household dish and a meal for gatherings, valued for its balance of protein and vegetables. The peanut base adds creaminess while providing sustenance, making it a dependable meal across rural and urban communities. Mafe varies in flavour according to available ingredients, but the peanut element remains consistent.

Among Burkina Faso recipes, mafe is considered one of the most traditional and enduring dishes, showing how simple, local staples create filling and culturally significant meals.

2. Riz Gras (Fat Rice)

Riz gras, literally meaning “fat rice,” is a one-pot dish popular in Burkina Faso and often prepared for celebrations. As one of the most famous Burkina Faso recipes, it consists of rice cooked with a tomato base, onions, peppers, and meat such as beef, chicken, or lamb.

The name comes from the generous amount of oil or fat used, giving the rice a glossy appearance and rich taste. It is frequently served at weddings, holidays, and large gatherings, where it is prepared in big pots to feed many guests. Riz gras represents abundance and hospitality, making it a dish with social as well as culinary importance.

It is often accompanied by salads or fried plantains, rounding out the meal. Among Burkina Faso recipes, riz gras stands out as both a festive and comforting food that connects people through shared dining.

3. Senegalese Chicken Yassa (Chicken Stew)

Though originating in Senegal, chicken yassa has become popular in neighbouring countries, including Burkina Faso, where it is prepared as part of everyday meals. This dish, considered one of the shared West African and Burkina Faso recipes, features chicken marinated in lemon juice, mustard, onions, and spices before being slowly stewed.

The onions form a savoury, slightly tangy sauce that coats the chicken, often served with rice or couscous. In Burkina Faso, chicken yassa is enjoyed at family tables and informal gatherings, showing the exchange of food traditions across borders. Its

flavourful combination of citrus and spice makes it distinctive among regional stews. As one of the Burkina Faso recipes adopted from wider West African cuisine, it demonstrates how neighbouring countries influence one another, enriching local food practices while keeping familiar cooking methods intact.

4. Dégué AKA Dégé (Yogurt Based Dessert) 

Dégué, also known as dégué or thiakry, is a millet-based yogurt dessert enjoyed widely in Burkina Faso. This dish combines sweetened yogurt with cooked millet or couscous grains, often flavoured with nutmeg or vanilla. The result is a creamy, lightly spiced dessert that is both refreshing and filling.

Among Burkina Faso recipes, dégué stands out as a sweet treat rather than a savoury meal, often enjoyed during celebrations or sold by street vendors. It provides both energy and comfort, making it popular across age groups. Dégué is often chilled before serving, offering a cooling contrast in Burkina Faso’s warm climate.

This dessert highlights how grains like millet, central to the country’s diet, can be adapted into lighter dishes beyond porridge or savoury meals. Within Burkina Faso recipes, dégué reflects both tradition and adaptability in local cooking.

5. Samsa

Samsa is a savoury pastry with origins traced across Central Asia and North Africa but also integrated into Burkinabé cooking. Within Burkina Faso recipes, samsa is typically prepared as a triangular or square-shaped pastry filled with minced meat, onions, and spices, then baked until golden.

The pastry is flaky on the outside and savoury on the inside, making it popular as a snack or street food. In urban centres, samsa is commonly sold at bakeries and markets, offering a quick and affordable option for locals. Its presence in Burkina Faso reflects the way regional and global food traditions blend into local diets.

While meat fillings are common, variations may include vegetables or lentils, showing the dish’s adaptability. Among Burkina Faso recipes, samsa provides a portable, flavourful option that connects broader culinary influences with local preferences.

6. Ragout d’igname au Boeuf (Yam Stew With Beef)

Ragout d’igname au boeuf is a yam and beef stew that exemplifies the hearty, slow-cooked meals common in West Africa. This dish, counted among Burkina Faso recipes, combines tender yam chunks with beef simmered in a tomato-onion sauce, often enriched with palm oil and spices.

The yams absorb the savoury broth, creating a dish that is filling and deeply flavourful. Ragout d’igname au boeuf is typically served with rice or tô, though it can also stand alone as a complete meal. Its popularity lies in the balance of root vegetables and protein, both essential staples in Burkina Faso’s food culture. This dish reflects the reliance on yams as a versatile ingredient, used in both stews and porridges.

As one of the notable Burkina Faso recipes, it highlights everyday practicality while maintaining the rich, comforting qualities of traditional cooking.

7. Babenda

Babenda is a distinctive dish combining bitter greens, beans, and sometimes fish or meat, creating a unique flavour profile. It is one of the more traditional Burkina Faso recipes, often considered a rural staple.

The greens, which may include cassava or sorrel leaves, are cooked with beans, fermented locust beans, and spices, producing an earthy and slightly bitter taste. The dish is typically served with tô, making it both filling and nutritious. Babenda is valued for its use of locally available ingredients and its cultural significance, as it represents resourcefulness and the incorporation of foraged plants into everyday meals.

This dish is often prepared in large quantities, ensuring that families can share from the same pot. Among Burkina Faso recipes, babenda stands out for its bold flavours and its close ties to traditional farming and foraging practices.

8. Tô or Saghbo 

Tô, also known as saghbo, is the national dish of Burkina Faso and one of the most central Burkina Faso recipes. It is a thick porridge made from millet, sorghum, or maize flour mixed with water and stirred until stiff. Tô is typically eaten with soups or sauces, such as okra, baobab leaf, or peanut-based stews.

It is consumed by hand, rolled into small portions and dipped into accompanying sauces. Tô is valued for its versatility, affordability, and role as a staple food across both rural and urban areas. It provides energy and sustenance, forming the base of daily meals for many families.

Its preparation requires constant stirring, and it is usually made in large batches to feed households. Among Burkina Faso recipes, tô symbolises communal dining and the central role of grains in sustaining the population.