Burkina Faso, once named ‘Upper Volta’, was renamed “Burkina Faso” on 4 August 1984 by then President Thomas Sankara. The words “Burkina” and “Faso” both stem from different languages spoken in the country. “Burkina” comes from Mossi and means “honest” or “honest people”, while “Faso” comes from the Dyula language and means “fatherland”. The capital of Burkina Faso is Ouagadougou, it literally means “You are welcome here at home with us”.
Gold is Burkina Faso’s main export, followed by cotton and animal products. Together gold and cotton make up 70% of the country’s exports. It is Africa’s largest producer of cotton.
However it remains one of the poorest countries in the world, with around 44.5% of its population living below the poverty line and it ranks 183 out of 187 countries on the UNDP Human Development Index in 2014. The World Food Programme has several projects geared towards increasing food security in Burkina Faso.
According to Lonely Planet, highlights for visitors to Burkina Faso include:
Colourfully painted fortress like houses in Tiebélé
Mud-brick mosques of Bani
Gorom Gorom market
Fespaco – Ouagadougou’s film festival and
Moro-Naba ceremony, a throwback to the Mossi’s golden age.
Burkina Faso’s cuisine is based on staple foods of sorghum, millet, rice, maize, peanuts, potatoes, beans, yams and okra. The most common sources of animal protein are chicken and fresh water fish. Grilled meat is also common, particularly mutton, goat and beef. Recipes I came across included Tô or Saghbo (a dough-based meal of cooked millet, served with a sauce of vegetables and mutton), Ragout d’Igname (lamb and yam stew), Gombo (okra sauce), Maan Nezim Nzedo (fish stew) and Krakro (sweet potato fritters). I opted for Riz graz (“Fat rice” cooked with onions, tomatoes and meat), which had a pleasant spicy warmth and good flavour.
Prep time: 20 minutes
Cook time: 45 minutes
1 habanero or jalapeno chilli pepper
1-2 garlic cloves
1⁄2 onion, finely chopped
2 tomatoes, chopped
1⁄4 cup oil
250g beef or chicken, cubed
2 tbsp tomato puree
2 cups water
1 maggi seasoning, cube (or chicken bouillon)
1 cup long grain white rice
salt and pepper
Put the chilli, garlic, tomatoes and onion into a food processor and pulse until you get a nice paste
Add the oil to a pan over medium heat and add the paste
Cook for 8 minutes, then remove from the heat and set asid
Use a little bit of water (about 1/2 cup) to rinse out your food processor, then put the water in a separate pot along with the meat
Bring the meat and water to a boil, then reduce heat and simmer for 15 minutes
Add the meat to the pan containing the paste, along with the tomato puree remaining water and Maggi (or stock) cube and stir
Wash the rice under the tap until the water runs clear, then add it to the pot and bring to a boil
Reduce heat, cover and let simmer for 15 minutes
Check it, then cook for another 10 minutes or until the water has been absorbed
Season to taste and serve