The Country Food Similarity Index is a statistically-based attempt to quantify how similar the food in one country is relative to another. By comparing the weight of raw food ingredients used in each country, a score is assigned that reflects the degree of similarity between the respective countries. The methodology is exactly the same for each country studied.
The Most Similar Cuisines to Food in Burkina Faso
Burkina Faso’s cuisine reflects its rich history and culture. The five nations with the most similar food are all located in West Africa. These countries all have extremely hot climates. Their cuisines rely on a variety of starchy staples.
- Togo is on Burkina Faso’s southern border. They were both French colonies before gaining independence. Like many West African countries, fufu is often served with a variety of flavorful soups and sauces. Both cuisines use staple foods such as corn, millet, sorghum, and yams.
- Mali is located to the northwest of Burkina Faso. They share cultural and historical ties. Both countries incorporate millet and sorghum into their diets, creating dishes like Toh, a traditional Malian millet-based dish, and Tô, a staple food in Burkina Faso. They include grilled meats, stews, and sauces in their daily meals.
- Senegal is further to the west of Mali. Both countries were colonized by France. Groundnut stew is enjoyed in both nations, showcasing the use of peanuts in their cuisines. However, fish are more commonly consumed in Senegal, since it is not landlocked like Burkina Faso.
- Nigeria and Burkina Faso rely heavily on staple foods such as yams, rice, corn, millet, and cassava. These staples are often served in the form of porridges, fufu, or as a base for various sauces and stews. Beans and other legumes are commonly used in both cuisines to provide protein and are often included in stews, soups, and other dishes.
- Niger is to the east of Burkina Faso. These countries have striking culinary resemblances. Beans, cowpeas, and other legumes are used in both cuisines as a source of protein and are often included in stews, soups, and other dishes. Both cuisines incorporate a variety of vegetables and leafy greens such as okra, tomatoes, and spinach.
Related: The 10 Most Similar Countries to Burkina Faso
The Least Similar Cuisines to Food in Burkina Faso
The climates of the five countries with the least similar food to Burkina Faso are significantly cooler. Their people tend to consume a greater amount of wheat and potatoes than Burkina Faso. Interestingly enough, four of the five countries are landlocked.
- Mongolia is a sparsely populated country between Russia and China. Its cold, dry climate makes it difficult to grow crops. As a result, the country relies on animal husbandry for a large portion of its food. Mongolians tend to eat much more meat from cattle, sheep, and goats than people in Burkina Faso. They also eat more dairy products, especially yogurt.
- Poland‘s cuisine uses a range of condiments like sour cream, mustard, and horseradish to enhance the flavors of dishes. Burkina Faso’s cuisine uses more peanut-based sauces, palm nut sauces, and tomato-based sauces.
- Turkmenistan is a predominately Muslim country in Asia. Wheat and potatoes are key ingredients in Turkmen cuisine. In contrast to Burkina Faso, beef and lamb are the most commonly eaten meats in Turkmenistan.
- Slovakia‘s diet consists of far more meat than Burkina Faso’s. Slovakians also eat more dairy products. Cream, yogurt, and cheese are three ingredients commonly eaten in Slovakia that are rarely eaten in Burkina Faso.
- Uzbekistan is a doubly-landlocked country in Central Asia. The country’s cuisine is deeply rooted in Central Asian traditions, with influences from Turkic, Persian, and Russian traditions. Furthermore, bananas and mangos are much less prevalent in Uzbekistan.
Related: The 10 Least Similar Countries to Burkina Faso
Full Food Similarity Ranking of Countries and Territories
Burkina Faso’s Most Common Food Ingredients
Protein: Pork, Chicken
Fruit: Banana, Mango
Vegetable: Cow pea, Tomato
Starch: Corn, Sorghum
Primarily based on 2020 data from the Food and Agriculture Organization of the U.N.
