Sauce Gombo
It is a vegetable commonly used as a thickening agent. Burkinabé and other West African cooks use it as a base for many soups and stews, which are usually served with hard porridge made from cassava, millet or maize flour.
Rizgras
Riz Gras is a meat and rice dish, often served at feasts in urban areas of Burkina Faso, and literally means “fatty rice”. Chicken pieces are slowly stewed with chillies, tomatoes, onions and other vegetables until the chicken falls off the bone. It is prepared with lots of meat and vegetables and is usually served on a bed of rice.
Brochettes
It simply means “on a skewer” and describes the type of dish or method of cooking food. Skewers are often used in the variety of kebab dishes, very popular in Burkina Faso
Babenda
It is created when bitter greens, such as kale, spinach or cabbage, are mixed together and cooked with the grain of your choice. What makes Babenda interesting is the soumbala, or fermented lobster seaweed, which adds an almost blue cheese flavor and smell to the dish.
Bissap
It is a fresh hibiscus tea made from Roselle (Bissap) flowers. This bitter-tasting drink is served over ice with pineapple slices and sugar for added sweetness.
Dolo
Dôlo is a local beer in Burkina Faso and is made from pearl millet or sorghum wheat. It is drunk mainly in bars found in the open-air markets, frequented only by men. It is served in gourds by the craftswomen who brew
