Malian cuisine
Malian cooking is rice, millet and peanut sauces, and along the Niger large river fish as well.
Peanut is the chief thickener of Malian cooking, and tigadegena, the sauce built on it, counts as a Sunday dish across the country.
The Niger supplies capitaine, a large perch grilled whole over coals. It is the festive fish of a landlocked country.
2 dishes
- Tigadegena
Meat in a thick peanut sauce with vegetables. The Malian Sunday lunch.
115 min · Easy · Main course
- Grilled capitaine
Nile perch grilled whole over coals, with a yet onion sauce and fried plantain.
105 min · Medium · Main course