Malian Gastronomy

Malian gastronomy is rich in dishes, richness due to the cultural diversity of its different ethnicities, the mixing of races and civilizations, the extent of the country.

If the sharing of the common dish with the family remains a solemn moment which responds to very precise rules, in town, “the cuisine of desire” tempts us on every corner of the street, in the form of skewers, bean fritters, froufrou. , roasted peanuts or fresh berlingots with ginger, bissap or tamarind juice.

Malian cuisine is gourmet cuisine with concentrated and powerful flavors, that of a country where it is hot and dry most of the year, or small grains from arid areas such as millet, sorghum or fonio. , of fine and sandy texture, gives a couscous of an exquisite flavor, and where the fruits (lemon, banana, mango …) develop soft and sweet fragrances.

Two hundred and seventy-four (274) dishes were identified through 100 catering professionals and 200 housewives from the 17 main ethnic groups in Mali thanks to a study by ANPE (National Employment Agency).