Malian cuisine is hearty, rooted in grains and stews, and reflects the agricultural landscape of the region. One of the most common staples is tô, a dense porridge made from millet or sorghum flour, typically served with rich sauces made from okra, baobab leaves, or peanut-based gravies. Rice is also widely consumed, especially along the river valleys, and is often paired with fish or vegetable stews.
A signature dish travelers should try is "maafe," a savory peanut stew that may include chicken, lamb, or beef, and is often cooked with vegetables like carrots and potatoes. Another popular option is "capitaine," a large freshwater fish from the Niger River, typically grilled or fried and served with spicy sauce. Refreshing drinks include ginger juice and "dabileni," a tart hibiscus flower drink commonly enjoyed chilled. For a local dessert, fried dough balls known as "beignets" are sweet and satisfying.