Any run-of-the-mill BurkinabÃ© restaurant will most certainly have one or all of the following:
TÃ´ = a millet or corn flour based jello-like dish served with a sauce. Sauces commonly are okra-based fr. "sauce gumbo" - tends to be on the viscous-side, peanut-based fr. "sauce arachide", baobab-leaf-based not bad tasting, but very slimy, or sorrel-based fr. "oseille", another green-leaf, a little sour.
You eat this dish by breaking off some tÃ´ with a spoon or, if you want to go local and your hands are washed, use your finger - just remember to use always the right hand, as the left hand is considered "unclean" because it is used for bathroom purposes and dipping it into the sauce. Definitely an an acquired taste.
FuFu = a pizza-dough-like ball of starch served with a sauce. Made by pounding boiled ignames sort of a super-sized version of a yucca-potato hybrid. The sauce is usually tomato-based. Eaten in the same manner as tÃ´.
Ragout d'Igname = boiled igname in a tomato sauce.
Riz Gras = Rice cooked in tomato sauce and flavored stock, often with onion. Sometimes served with extra sauce on top, but not a given.
Riz Sauce Rice and sauce = Pretty self-explanatory. White rice usually served with a tomato or peanut sauce.
Spaghetti = Usually spaghetti is served au gras as opposed to spaghetti sauce.
Haricots verts = Green-beans, usually from a can, with tomato sauce
Petits pois = Green peas, usually from a can, with tomato sauce
Soupe = usually chicken fr. "poulet", guinea fowl fr. "pintade" or fish fr. "poisson"
Salade = a salad of lettuce, tomato, cucumber and onion with a mayonnaise-based dressing mayo, vinegar, salt, pepper
A Burkina speciality is "Poulet TelÃ©visÃ©" aka televised chicken, or roast chicken, since many locals say if you watch the roaster it is like watching TV!
Beignets = moorÃ© samsa fried bean flour
Fried ignames, patate douce sweet potato french fries
Alloco = Bbq'd plantains
Brochettes = bbq'd meat sticks, or liver, or tripe, or intestines
Porc au four = baked greasy pork bits served with hot sauce fr. "piment", salt, and if you are lucky, mustard. Best enjoyed with a Flag beer to make "champagne", add some tonic
Gateau = fried dough. Comes in all sorts of varieties, best when fresh.