Burkinabé cuisine, the , is similar to the cuisines in many parts of cuisine of Burkina Faso West Africa, and is based on staple foods of sorghum, millet, rice, fonio, maize, peanuts, potatoes, beans, yams and okra. Rice, maize and millet are the most commonly-eaten grains.  Grilled meat is common, particularly  mutton, goat, beef and fish. Vegetables include, besides yams and potatoes, okra, tomatoes, zucchini, carrots, leeks, onions, beets, pumpkins, cucumbers, cabbage, sorrel and spinach.  
Tô (Saghbo in Mooré), a bitter pulp made from crushed, cooked millet, sorghum or corn. The dough is mixed with a sauce made from vegetables such as tomatoes, peppers, sumbala and carrots. The resulting stew is sometimes supplemented by a piece of meat like mutton or goat.  French green beans
Fufu Poulet Bicyclette, a grilled
chicken dish common across West Africa.  Ragout d'Igname
Riz gras, rice cooked with onions, tomatoes and meat.
  Riz Sauce
Sauce gombo, a sauce made with
Restaurants generally serve Burkinabé dishes alongside those of neighbouring countries. Foreign dishes include a fish or meat stew called kédjénou from
Côte d'Ivoire and poulet yassa, a chicken stew with lemon and onions from Senegal. 
^ a b "Oxfam's Cool Planet - Food in Burkina Faso". Oxfam . Retrieved . 2008-05-21
^ a b c Liza Debrevic. "Burkina Faso". In Ken Albala. Food Cultures of the World. ABC-CLIO. pp. 23–30.
^ a b c d e Marchais, p. 99
^ Grubben, p.321
^ Steinkraus, p.273