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Mali has a rich and diverse food culture, influenced by various ethnic groups and regions.
Some of the staple ingredients of the Malian cuisine are rice, millet, sorghum, peanuts, onions, tomatoes, and leafy greens. These are often cooked with meat, fish, or vegetable sauces to create hearty and flavorful dishes.
Some of the popular dishes of Mali are:

Tiguadege Na: This is the national dish of Mali, which means “meat in peanut butter sauce”. It is a stew made with lamb or chicken, potatoes, carrots, and a rich and creamy peanut sauce.
La Capitaine Sangha: This is a dish made with Nile perch, a large freshwater fish that is common in the Niger River. The fish is fried and served with rice, fried bananas, and a spicy chili sauce.
Poulet Yassa: This is a dish of chicken marinated in a mixture of onion, lemon, and vinegar, and then cooked with caramelized onions and more lemon juice. It is a tangy and sweet dish that is served with white rice.
Labadja: This is a festive dish that is eaten on occasions such as Eid. It is a mixture of minced meat and boiled rice in a butter sauce, flavored with spices and herbs.
Couscous: This is a type of pasta made from steamed balls of semolina flour. It is a versatile side dish that can be served with various stews and sauces.
Mali also has a variety of traditional drinks, such as fresh fruit juices, ginger juice, hibiscus tea, and Malian tea. Malian tea is a strong green tea that is brewed with mint leaves and sugar, and served in small glasses. It is a symbol of hospitality and friendship in Mali.