You can help expand this article with text translated from the corresponding article in French. (May 2022)Click [show] for important translation instructions. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing French Wikipedia article at [[:fr:Cuisine malienne]]; see its history for attribution. You may also add the template {{Translated|fr|Cuisine malienne}} to the talk page. For more guidance, see Wikipedia:Translation.

Cuisine in Mali includes rice and millet as staples of Mali, a food culture heavily based on cereal grains. ^{[1] [2]} Grains are generally prepared with sauces made from edible leaves, such as spinach, sweet potato or baobab, with tomato peanut sauce. The dishes may be accompanied by pieces of grilled meat (typically chicken, mutton, beef, or goat). ^{[1] [2]}

Malian cuisine varies regionally. ^{[1] [2]} Part of West African cuisine, other popular dishes in Mali include fufu, Dibi, Jollof rice, and maafe (peanut butter sauce).

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  Malian tea
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  A farmer with potatoes
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  Mango packaging
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  Groundnut stew
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  Another image depicting groundnut stew

References

Bibliography

• Milet, Eric & Manaud, Jean-Luc (2007). Mali (in French). Editions Olizane. ISBN   978-2-88086-351-7.
• Velton, Ross (2004). Mali. Bradt Travel Guides. ISBN   978-1-84162-077-0.