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Great Recipes From Mali

Mali Recipes


Great Recipes from Mali, West Africa

Mali is a country in West Africa. It is bothered by Mauritania to the West, Algeria to the North, and Niger to the East. The country is famous for its cuisines, primarily corn, millet, and rice porridge.

Recipe #1 The Millet Fritters

Also known as Maasa, this is one of Malians’ favorite snacks.

Preparation Time: 1 hour 20 minutes

Servings: 4-8


- 6 tablespoons of milk

- 3 tablespoons of active dry yeast

- 1 tablespoon of baking powder

- 6 tablespoons of table water

- 400g of millet flour

- 3-4 tablespoons of vegetable oil

- 1 tablespoon of caster sugar

- 400g of brown rice flour

- 2 tablespoons of icing sugar(for dusting)


  1. Combine the milk with water inside a small pan and heat over medium heat for 5 minutes. Pour the milk mixture into a bowl before adding caster sugar. Add the yeast and place it in a cool spot until the yeast begins to froth.
  2. Sift in the millet flour with the baking powder inside a bowl before adding the yeast mix and mixing everything. Allow this mix to stand in a warm place and rise for about 40 minutes. This mix should develop a thick pancake texture, which is your batter.
  3. Add your vegetable oil into the pan or wok, then heat on the low for about 5 minutes before adding a spoonful of your batter into the hot oil. Turn several times to prevent burning, and drain the maasa on paper towels after they turn brown on both sides.

Recipe #2: Lemon Grass Tea

Malians drink lemon grass tea to strengthen their immunity and detox.

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Preparation time: 15 minutes

Yield: 2-4


- 1 liter of clean water

- 250g of cleaned lemongrass cut into 5cm length

- 3-4 teaspoons of sugar to taste


  1. Bring the water to a boil and heat your teapot by rinsing it with the water.
  2. Add the lemongrass and then cover it with hot water. Allow the lemon grass to seep for about 15 minutes, pour into small tea cups, and add sugar before serving.

Recipe #3: Couscous de Timbuktu

This is one of the most popular dishes in Mali, and it offers excellent delight.

Preparation time: 2 hours

Servings: 2-4


- 2kg of stewing beef or lamb cut into 5cm sizes

- 3-5 teaspoons of vegetable oil

- 1 tablespoon of fennel seeds

- ½ teaspoon of finely-ground black pepper

- 400 ml of tin tomatoes

- 1 teaspoon of ground cinnamon

- 2 teaspoons of salt

- 4 thinly sliced garlic cloves

- 1/3 tablespoon of ground cardamom

- 2 tablespoons of cayenne pepper

- 3-4 cups of water

- 200g pitted and pureed dates

- 2 teaspoons of freshly-milled black pepper

- 1 tablespoon of ground cumin

- 2 tablespoons of ground ginger

- 1 teaspoon of grated nutmeg

- 3 diced medium onions

- 2 tablespoons of chopped fresh parsley.


  1. Season your meat before heating oil in a large casserole over high heat, then add your meat and garlic and cook until your meat turns brown. Add your spices before stir-frying for about 6 minutes.
  2. Add the tomatoes and cover the ingredients with enough water. Bring the entire mix to a boil, then lower the heat and allow everything to simmer for about an hour until the meat becomes tender.
  3. Add your onions and dates, then allow the mix to simmer for about 15 minutes before you uncover until the sauce has reduced by 50%. Let it stand further for 20 minutes, and adjust seasoning if necessary. Sprinkle the chopped parsley and serve immediately.

Recipe #4: Meni Meniyong Recipe

Also known as sesame honey, this is one delicious Malian delicacy you want to taste.

Preparation time: 30 minutes

Servings: 2-4


- 200g of sesame seeds

- 240mls of honey

- 4 tablespoons of unsalted butter


  1. Place the sesame seeds inside a baking tray, then toast in the oven pre-heated oven to 220C for about 10 minutes.
  2. Get a saucepan, and inside, add the butter and heat the mixture over medium heat until the mix begins to bubble and becomes dark- this should take about 5 minutes.
  3. Stir your sesame seeds into the honey mix before spreading them at 5cm thick each on the buttered baking tray.
  4. Allow the Meni Meniyong to cool until they become warm enough to cut into sticks.
  5. Allow cooling before serving.

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