3 dishes people actually cook in Mali: what they are, how long they take, and what you need to buy.
What can you cook from Mali? 3 traditional Mali dishes, from Fakoye (100 min, the quickest) to Jollof rice (115 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Mali on the map. Drag to spin the planet.
A dark, silky sauce of dried corète leaves, served with mutton and rice.
The Malian festive rice: meat and vegetables simmered in a long-fried tomato sauce seasoned with soumbala, the rice then cooked in that same broth.
A Bambara peanut-paste sauce whose name literally means 'peanut paste sauce', thickened only by the groundnuts themselves and simmered until the red oil rises.
Copper documents three dishes from Mali: Fakoye, Jollof rice and Tigadege na. Onion and beef each appear in more than one recipe. All three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 22 different ingredients.
The three recipes need 22 ingredients between them, of which 7 are shared by more than one dish. Beef and cabbage the hardest to find: of the 586 dishes in Copper's atlas, 16 use beef and 21 use cabbage. Every ingredient list on this page is complete, with quantities, and free to read.
Fakoye is the quickest at 100 minutes. Jollof rice is the longest at 115 minutes. The median is 110 minutes — a weekend dish rather than a weeknight one.
Fakoye is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Mali is part of West African.
Countries close to Mali on the globe — and close on the plate.
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