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Map of Burkina Faso and the Surrounding Countries

The Situation of Burkina Faso in Africa

A few words about Burkina Faso, previously known as Upper Volta.

Burkina Faso is in West Africa surrounded by six other countries, as shown on the map, Mali, Niger, Benin, Togo, Ghana, and the Ivory Coast.   According to Wikipedia, it covers an area of 274.200 square kilometres, the population is about 17.000.000  and the capital is Ouagadougou.   It is a francophone country, being a French Colony from 1890-1984.


Unfortunately, hooded Islamic extremists struck the French Embassy and the army headquarters, in Ouagadougou, two highly symbolic targets. with gunfire and explosives, leaving eight dead and more than eighty injured.  There are, still, no claims for these barbaric and cowardly terrorist attacks.

Our thoughts and prayers are with the victims' families, our heartfelt wishes to the wounded for a full and very speedy recuperation and our deep admiration for the Burkinabes for their resilience and courage.




Here are a few recipes from Burkina Faso.




                     CUISSES DE POULET A LA PUREE DE PATATES DOUCES

A Delicious W. African

The Burkina Faso cuisine is piquant and tasty.


4 chicken thighs or breasts, skinned and deboned
A little olive oil
1 tsp fresh ginger, finely grated
1 small hot red chilli, deseeded and sliced into two, lengthwise, use half if preferred
250 ml (1 cup) or more hot water

4 tbsp peanut butter
1 tbsp tomato paste
250 ml (1 cup) coconut milk
1 lime, the juice

1 1/2 kg (3 lb) sweet potatoes, peeled and diced
Salt to taste
1 cinnamon stick
A knob of butter


In a frying pan with a lid, saute the chicken in a little olive oil.  When well browned add the grated ginger, the hot red chilli and enough water to come halfway up the chicken, and season with salt.  Bring to a boil, then lower the heat to a simmer and cook, covered, for 15-20 minutes more, turning the chicken pieces around once. (If you are using chicken breasts cook them for 15 minutes only, to prevent hardening).

Meanwhile, bring a saucepan with salted water and the cinnamon stick to the boil, add the sweet potatoes and cook for 20 minutes or until tender.

When the chicken is cooked, mix the peanut butter with the tomato paste, the coconut milk and add lemon juice to taste.  Stir the mixture very well together and pour it over the chicken, then bring to a simmer and cook for 10 minutes more. Taste and add a little salt if necessary.  Also, add a little hot water to thin down the sauce, if preferred.

Drain the sweet potatoes, discard the cinnamon stick, and mash them with a potato masher until smooth.  Taste and add a little salt, if needed and a tiny knob of butter and mix well together until velvety.

Arrange the sweet potato puree on a plate and place the chicken and sauce attractively over.  Serve with extra sauce and sauteed vegetables of your choice.




                                                         MASSAS

 Pancakes From  Ouagadougou

Dieticians consider millet as the new quinoa.  It is a bird seed that is very healthy for humans, being rich in proteins, fibres, several B vitamins, and numerous dietary minerals, especially magnesium.  It is also gluten-free, a genuine wonder seed!



500 g (1 lb) millet flour
Water

1 ripe banana, mashed
1/4 cup rice, boiled until very soft and blended into a paste
Vegetable oil
Icing sugar



Mix the millet flour with enough water to obtain a dough that can be shaped into a ball.  Cover and refrigerate overnight.

The following day, add 3/4 cup of cold water to the dough and mix well together.  The consistency should be thicker than a pancake batter.   Process until the dough increases in volume and let it stand for 15 minutes.   Add the rice and combine well in a food processor, then add the banana and sugar and blend until smooth, adding a little water to lighten the batter, if it seems too thick.

Heat some vegetable oil in a non-stick frying pan.   Add spoonfuls of batter to the frying pan and cook the massas for 2-3 minutes on each side, like pancakes.  Serve hot, sprinkled with icing sugar.




                                                    ZOOM KOOM

An African Non-Alcoholic Drink 

Apparently, zoom koom means "flour water" and is also known as "eau de bienvenue", a welcome drink offered to family and friends.


1 1/2 cups millet flour
1 cup sugar, or less
4 cups tamarind decoction* (please see recipe below)
2  2-inch pieces ginger, peeled and sliced
1 fresh pineapple, peeled and cut  into chunks
1 pinch chilli powder, optional


*  TAMARIND DECOCTION
500 g (1 lb) tamarind pods
8 cups water

Remove the shell and membrane from each tamarin pod and place the pulp in a saucepan with the water and bring the boil.  After 30 minutes, remove the saucepan from heat and allow the liquid to cool and strain.



Blend the pineapple and ginger until smooth.   Add the millet flour and blend for a few minutes more until well combined, then pour in the tamarind decoction, the sugar and chilli powder. if using.  Stir very well together until the sugar dissolves and pour through a fine strainer.  Serve with ice.   You could add a little rum to your glass if you prefer an alcoholic beverage.

Spatkodia Campanulata

Flamboyant Flowers from Africa