Bamako Mali Food

Citizens, the old African country of Mali is a country you may not know, but you certainly know. It borders Mali to the north and is landlocked and borders Niger, Cameroon, Burkina Faso, Chad, Ivory Coast and Niger. The Inner Niger Delta (IND) is a natural region in Mali covering 64,000 km2, located between the Niger River and the Bay of Bambara, an important oil and gas source.

Mali consists of eight regions: northern and central Mali consist of plains and the Niger Basin in the Sahara. The country's northern borders extend deep into the middle of the Sahara, while rivers flow from Niger and Senegal in the south, where the majority of the population lives. Two basic relief features can be distinguished: the plateaus and plains that cross Mali's northern border with Niger, Senegal and Ivory Coast, and the southern border with Burkina Faso, Chad, Cameroon and Chad. In the south, the plains of the Niger River Basin with their streams form the border between the country and Niger.

Less visited, but perhaps more interesting, is Gao, which lies on the edge of the Niger. The river continues to flow through the city until it is broken by the fall of Gouina Felou on the way to Mali.

Bamako is located on the railway line between Dakar and Senegal, which transports travellers through West Africa. There have been several announcements recently that the connection between Bamako and Dakars will be resumed, but no trains have arrived yet.

If the situation does not improve, you should avoid disappointment and just stop by Bamako for a while. The most important tip I can give you, and the only one that will elevate you from tourist to real traveller to local culture, is to stay away from McDonalds.

Every big city has western restaurants, but in the capital Bamako you will find a wide selection of local restaurants and cafes as well as a good number of restaurants from other countries. You will find restaurants where you can enjoy everything from Chinese to Lebanese and even some of the more traditional dishes from the Middle East and Africa.

The standard restaurant in Mali is served in small restaurants and guests are prepared with a variety of dishes such as chicken, pork, beef, lamb, chicken and pork chops. In local restaurants, a plate of meat can cost between $1,500 and $500. The most universal Malian dish is the diga, often peanut - like tomatoes, onions, oil and leaf okra. The easiest to find is rice, which is baked in a rice sauce and prepared in the same way as in other parts of Bamako.

In a country where food is often scarce and poverty is widespread, it is strange to focus on meat. Western food, blamed for too much industrialization, is allowed to celebrate what is often called "Malian Senegalese food."

Western culinary innovations are being introduced as a core meal, but families in Mali and Senegal recognize that they are not the only ones depending on the country's social class.

In Mali and Senegal, food is a collective act, so if you decide to adapt a family dish to your host's taste, you must ensure that it is to the taste of the entire group. It should also be borne in mind that food, especially meat, should be cooked for a long time, whereas Malian food is usually cooked in an hour. The whole community where I lived in Bamako celebrated the return of the immigrants by cooking special dishes and sacrificing animals for meat (lamb and chicken).

Mali's cuisine is mainly made up of millet, corn, rice and porridge, served with a variety of sauces and stews. It is a common West African rice dish that combines tomatoes, onions and vegetables to make a stew or meal. There are different types of peanut sauces, such as peanut butter and peanut sauce, which are made from a mixture of peanuts, peanut oil, sugar, salt and water. Depending on the water content, it can be baked or fried, and there are many variations of this dish, which is made from different meats, vegetables, beans and spices.

I haven't seen palm shoots (sebenougou) yet, but they all look pretty similar and are pretty much the same.

Our next stop is Diema, not a tourist magnet, but you will find a wide selection of fruit in Mopti, which is located on the Niger River as a transport hub. Fruit is available in season and at the market in Diema you will find a wide selection of fruits, especially when they are available. Our hotel is right next to one of Bamako's most popular restaurants, so Bogoum took me to his mother, who explained how to make the classic fermented Malian spices. I made soumbala (dattou) with her and the manager's wife knows how to make millet couscous, a stiff millet mash eaten with some rice and a few other vegetables like olives. It is the main meal for everyone here and a nice change from the usual breakfast or lunch at our hotel.

More About Bamako

More About Bamako