Cuisine

Mali

Malian cooking is based on millet, sorghum and rice from the flooded fields of the Niger delta, served with thick sauces of peanuts, okra, baobab leaves or dried fish. The river provides fish, including Nile perch known as capitaine, and in the north, among the Tuareg, strong green tea is drunk. Everyday meals are tô or rice with sauce, and ginger juice and hibiscus drinks are sold on the streets.

• 2 dishes
• Main dishes: 1
• Sides, sauces and spreads: 1
• vegetarian: 1