Mali is a West African country with a large landmass. French and Bambara are spoken, and the populace is comprised of a variety of ethnicities. Long robes called boubous are worn by many residents. Islam is prevalent, and mosques tend to have distinctive architecture. Mali is mostly flat and in the Southern Sahara. The climate varies from arid to tropical conditions. Natural resources include gold and salt. Mali’s many protected areas include game reserves, a biosphere reserve, and a chimp sanctuary. The Grande Mosqu├®e in Djenn├® is a large adobe building, and perhaps the best example of the Sudano-Sahelian style. The Grand March├® in Gao assaults all your senses, but in a good way.
Millet, corn, and rice are important foods that are often made into porridges. Sauces that can include peanuts, sweet potato leaves, or baobab leaves and additional vegetables and/or meat are usually served on top. Couscous is another popular grain. Poulet yassa is a popular regional dish eaten in Mali. Chicken marinates in Chili peppers, a lot of lemon juice, and optional mustard. After simmering it on the stove, you can serve it with fufu. Treat yourself to some sweets. Meni-meniyong, made of sesame seeds, honey, and butter, are worth getting your fingers sticky for!