Staples in Burkina Faso center on grains and stews, with tô (a thick porridge made from millet, sorghum, or corn) forming the base of most meals. It’s typically served with sauces made from vegetables, peanuts, or leafy greens, sometimes with added meat or fish. Rice dishes also appear frequently, especially in urban areas, often paired with tomato-based sauces. Ingredients are simple and locally sourced, with meals built around what’s available rather than variety.
