Welcome to the Celtnet Mali Recipes Page
Recipe List — Mali Recipes

Welcome to my listing page for Malian recipes. This is an attempt to collect as many recipes from Mali in West Africa as possible. As well as being grouped into the main regions of Africa, each country also has its own entry page.

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Recipe List — Mali Recipes

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African Regions Covered by Celtnet Recipes:

  Central African Recipes   East African Recipes   North African Recipes
  Southern African Recipes   West African Recipes   

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Solution Graphics

The image above shows the entire continent of Africa with West Africa picked out in red. West Africa is formed from sixteen states: 1: Benin; 2: Burkina Faso; 3: Côte d'Ivoire; 4: The Gambia; 5: Ghana; 6: Guinea; 7: Guinea-Bissau; 8: Liberia; 9: Mali; 10: Mauritania; 11: Niger; 12: Nigeria; 13: Senegal; 14: Sierra Leone; 15: Togo. Also included are the islands of Cape Verde, off the Senegalese coast (not shown on the map).

Mali

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.

    Couscous de Timbuktu
     Origin: Mali		    Maasa
     (Sweet Millet Fritters)
     Origin: Mali		    Spicy Fish and Okra Stew
     Origin: Mali
    Jollof Rice with Lamb
     Origin: Mali		    Malian Fish Stew
     Origin: Mali		    Tigadeguena
     (Chicken in Peanut Sauce)
     Origin: Mali
    Lemongrass Tea
     Origin: Mali		    Meni-meniyong
     (Sesame-honey Sweet)
     Origin: Mali


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