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Gonré: Origins, Food Culture & Recipe
Steamed cakes made from puréed black-eyed peas belong to traditional Mossi cuisine and are savourily seasoned.
RegionBurkina Faso
DishSteamed cakes made from puréed black-eyed peas belong to traditional Mossi cuisine and are savourily seasoned.
Flavour profile
Culinary portrait
Steamed cakes made from puréed black-eyed peas belong to traditional Mossi cuisine and are savourily seasoned.
Origins and cultural meaning
Burkina Faso’s cuisine is closely tied to the grains of the Sahel and savanna. Mossi, Fulani, Bobo, Lobi and other traditions shape regional cooking.
Flavour and texture
Millet, sorghum, maize, rice, black-eyed peas, groundnuts, okra, leafy greens and soumbala meet tomato, onion, chilli and grilled meat.
Kitchen knowledge
Cook grains and pulses completely. Cook poultry and meat thoroughly. Store fermented ingredients hygienically and keep dairy desserts chilled.
Cook it yourself
How to prepare Gonré
Ingredients
- 500 g black-eyed peas
- 1 onion
- 2 tbsp oil
- salt
- chilli, optional
Preparation
- Soak the black-eyed peas and remove as much skin as practical.
- Blend finely with onion and a little water.
- Season the mixture and beat vigorously.
- Portion into suitable moulds or wrappers.
- Steam until completely cooked and firm.
Good to know
Frequently asked questions
What is Gonré?
Steamed cakes made from puréed black-eyed peas belong to traditional Mossi cuisine and are savourily seasoned.
Is Gonré typical of Burkina Faso?
Yes. It reflects ingredients and techniques used in Burkinabè food culture.