Burkina Faso Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Burkina Faso's culinary scene right now
Poulet Bicyclette gaining international food media attention as symbol of authentic West African cuisine. Tô experiencing artisanal revival with gourmet toppings in Ouagadougou cafes. Maquis culture expanding with fusion menus. Traditional dolo beer experiencing craft brewery renaissance.
Food Safety Tips
Essential food safety information to help you enjoy Burkina Faso's cuisine safely and confidently.
Drink bottled or purified water only
Tap water is not safe for drinking. Always use bottled water, even for brushing teeth. Avoid ice cubes unless made from purified water.
Choose busy maquis with high turnover
Street food and maquis restaurants are part of the culture. Choose vendors where food is cooked fresh in front of you and patronized by locals.
Be especially cautious in hot weather
The Sahel heat requires extra caution. Avoid foods that have been sitting out. Choose freshly prepared hot meals.
Wash fruits and vegetables with purified water
Peel fruits when possible. Vegetables should be cooked. Avoid raw salads unless at upscale restaurants.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options include tô with vegetable sauces, bean dishes, yam preparations, and various vegetable stews. Markets offer abundant fresh produce.
vegan
LOW AVAILABILITYVegan options exist but require communication. Many vegetable dishes can be prepared without dairy. Stick to rice, beans, and vegetable-based sauces.
gluten-free
MEDIUM AVAILABILITYTraditional staples like tô (millet/sorghum), rice, and yams are naturally gluten-free. However, cross-contamination is common. Communicate needs clearly.
halal
HIGH AVAILABILITYBurkina Faso is predominantly Muslim. Halal meat is widely available throughout the country.
Common Allergens
Peanuts/Groundnuts
HIGH PREVALENCEPeanuts are essential to West African cuisine
COMMONLY FOUND IN:
Fish
MEDIUM PREVALENCEDried and fresh fish are common
COMMONLY FOUND IN:
Sesame
LOW PREVALENCEUsed in some traditional dishes
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Burkina Faso's food culture for travelers.
Riz Gras (Fat Rice)
Burkina Faso's national dish - hearty rice cooked in rich tomato sauce with generous amounts of oil, onions, garlic, and spices. Typically served with beef, chicken, or goat. Similar to Senegalese thieboudienne but with distinct Burkinabé flavors.
Tô
The cornerstone of Burkinabé cuisine - thick porridge made from ground sorghum, millet, or maize. Served with various sauces including sauce gombo (okra), sauce arachide (peanut), or ragout. Eaten communally, bringing people together.
Poulet Bicyclette (Bicycle Chicken)
Free-range chicken traditionally transported to market tied to bicycle handlebars - hence the name. Lean, flavorful meat marinated in local spices (garlic, ginger, chili) and grilled over open flame. A true street food delicacy.
Mafe (Tigadeguena)
Rich peanut sauce stew with lamb, beef, or chicken, cooked with sweet potatoes, vegetables, and onions. The creamy groundnut sauce is deeply flavored and comforting.
Ragout
Savory meat stew (goat, beef, or lamb) with tomatoes, onions, and local spices. Often served with tô or rice. Each family has their own recipe variation.
Sauce Gombo
Okra-based sauce, slimy texture loved by locals, served over tô. Made with okra, tomatoes, and vegetables. Essential accompaniment to traditional meals.
Brochettes
Grilled meat skewers - beef, chicken, liver, or goat - seasoned with spicy marinade. Popular street food sold at roadside stands and maquis.
Poulet Télévise (Televised Chicken)
Chickens roasted on outdoor grills - so named because watching them rotate is as entertaining as watching TV. Specialty of Ouagadougou, seasoned and grilled to perfection.
Beignets
Deep-fried dough balls, crispy outside and fluffy inside. Popular breakfast or snack, often enjoyed with coffee or tea.
Riz au Gras de Mouton
Rice cooked in rich lamb fat and tomato sauce. Indulgent and flavorful variation of riz gras.
Fufu
Pounded cassava, yam, or plantain formed into a dough-like consistency. Served with soups and stews. Requires skill to prepare properly.
Attieke
Cassava couscous dish from Ivory Coast, popular in Burkina Faso. Served with grilled fish or chicken and spicy sauce.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Burkina Faso's diverse culinary traditions.
Riz Sauce
Region: Nationwide
Simple rice with tomato-based sauce and meat. Daily meal for many Burkinabé families.
Yams
Region: Nationwide
Boiled or fried yams served with spicy sauce or as side dish.
Couscous
Region: Nationwide
West African couscous (different from North African) made from millet or maize.
Bean Stew
Region: Nationwide
Hearty stew made with cowpeas or black-eyed peas, onions, and tomatoes.
Fried Plantains
Region: Nationwide
Sweet or savory fried plantain slices, popular street snack.
Alloco
Region: Urban areas
Fried plantain dish from Ivory Coast, popular street food in Burkina Faso.
Maize Porridge
Region: Nationwide
Breakfast porridge made from ground maize, served with sugar or milk.
Allergens:
Peanut Soup
Region: Nationwide
Creamy soup made from groundnuts, vegetables, and sometimes meat.
Allergens:
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Burkina Faso.
Ouagadougou (Capital)
Vibrant maquis culture with fusion of traditional Burkinabé and Ivorian influences. Known for poulet télévise, upscale takes on riz gras, and diverse street food scene.
Cultural Significance:
Center of Burkinabé culinary innovation
Signature Dishes:
Key Ingredients:
Bobo-Dioulasso
Second largest city with strong culinary traditions. Known for excellent tô, traditional dolo houses, and market foods.
Cultural Significance:
Preserving traditional food culture
Signature Dishes:
Key Ingredients:
Sahel Region
Northern cuisine influenced by pastoralist traditions. Emphasis on millet, sorghum, and dairy products.
Cultural Significance:
Nomadic and pastoralist food traditions
Signature Dishes:
Key Ingredients:
Sweet Delights & Desserts
Indulge in Burkina Faso's traditional sweet treats and desserts.
Degue
Region: Nationwide
Millet porridge with yogurt, vanilla, and nutmeg. Refreshing dessert or breakfast.
Coconut Balls
Region: Nationwide
Sweet treats made from coconut and sugar, popular at markets.
Fried Dough Sweets
Region: Nationwide
Various fried pastries dusted with sugar, sold by street vendors.
Traditional Beverages
Discover Burkina Faso's traditional drinks, from locally produced spirits to regional wines.
Dolo
Traditional millet beer with mildly sour and earthy taste. Fresh and unfiltered, enjoyed during festivals, markets, and social gatherings. Cultural significance in Burkinabé traditions.
Palm Wine
Fermented sap from palm trees, sweet when fresh, souring as it ferments. Traditional beverage for celebrations.
Soft Beverages
Discover Burkina Faso's traditional non-alcoholic drinks, from local teas to refreshing juices.
Bissap
Refreshing hibiscus tea served cold, sweet-tart flavor. Deep red color, rich in vitamin C. West African staple drink.
Ginger Juice
Spicy ginger drink mixed with lemon, sugar, and sometimes pineapple. Refreshing in hot weather.
Zom-Kom
Traditional drink made from millet flour, tamarind, and spices. Nutritious and filling.