Tô, a thick porridge made from millet, sorghum, or corn, is a central staple, served with sauces made from vegetables, peanuts, or okra. Rice dishes are also common, often paired with meat or fish stews. Maafe, a peanut-based stew with meat and vegetables, appears widely across the country. Grilled meats and fish are available in urban areas, often served simply with rice or bread. Leafy greens and okra are used frequently in sauces. Meals are built around grains with rich, sauce-based accompaniments, with variation depending on region and ingredient availability.
