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Mali; officially: République du Mali; Republic of Mali is the other land-locked country in West Africa (along with Burkina-Faso, above). Formerly French Sudan, the country was named after the Mali Empire following independence from France on September 22, 1960. The main ethnic groups in this country are: Mande 50% (Bambara, Malinke, Soninke), Peul (Fula/Fulani) 17%, Voltaic 12%, Songhai 6%, Tuareg and Moor 10%, other 5%; with French as the official language. By far the majority of the populace are Muslim (>90%) [mostly Sunni] with 9% indigenous animist beliefs and 1% Christian. The name of the country derives from the Bambara word for hippopotamus (with the animal appearing on the 5 franc coin), the name of its capital city, Bamako comes from the Bambara word meaning 'place of crocodiles'. Mali has long been a part of the Arabic trade in spices and precious metals. As such this country has a rich and diverse cuisine. Malinese cuisine is generally based on corn, millet, and rice porridges which can be served with a wide variety of sauces. The most famous sauces are those of ground peanuts, baobab leaves, sweet potato leaves, and okra. However, a large variety of meats and vegetables can be prepared with these sauces and served with rice, couscous, or porridge. Unlike many other West African cuisines Malian recipes are rich in proteins like Lamb, Beef, fresh or smoked fish, or Chicken. The most common Malinese vegetables are tomatoes, onions, Eggplant, plantain and yams. Malian recipes also make use of lemons, bananas, mangoes, and watermelon. Reflecting the Arabic tradition, the most common spices in Malian cookery are cinnamon, thyme, saffron, and cayenne. |
The alphabetical list of recipes from Mali follows (limited to 100 recipes per page). There are 8 recipes in total:
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