Legumes & Beans
Gonré
Burkina Faso
A steamed bean cake from cowpea (niébé/benga) paste with potash, aromatics, and sometimes peanut powder; served with sauce; a traditional dish of the Bissa, Mossi, and Centre-Sud peoples.
Original eatfuls sticker artwork
What it is
A closer look at Gonré.
A steamed bean cake from cowpea (niébé/benga) paste with potash, aromatics, and sometimes peanut powder; served with sauce; a traditional dish of the Bissa, Mossi, and Centre-Sud peoples.
What to look for
Know it when you find it.
A firm, dense cake with a slightly fermented aroma; steamed in leaves or cloth; served with a spicy sauce; a specialty of the Bissa people.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Gonré.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Bahia, Brazil
Abará
A Afro-Bahian steamed dish of black-eyed pea paste wrapped in banana leaves, filled with dried shrimp, onion, and dendê oil.
Bahia, Brazil
Acarajé
Deep-fried black-eyed pea fritters split open and filled with vatapá, caruru, dried shrimp, hot sauce, and salad, rooted in Afro-Bahian cuisine.
Nigeria
Adalu
A Yoruba bean and sweet corn pottage, slow-cooked with pepper, palm oil and sometimes plantain or yam, a rustic one-pot everyday meal.
Angola
Beans in Palm Oil
Feijão de óleo de palma
Butter beans stewed slowly in red palm oil with onion and garlic until the oil separates orange on top.
Rasht, Iran
Baghali Ghatogh
باقالی قاتق
Gilan dish of broad beans stewed with dill, garlic and turmeric with eggs cracked in at the end.
Kuwait
Bajella
باجلا
Dried broad beans soaked overnight and boiled soft with cumin, eaten for breakfast with bread, lemon and oil.
Lebanon
Balilah
بليلة
Whole chickpeas warmed in their cooking liquid and dressed with garlic, lemon, cumin and olive oil, eaten with a spoon.
Maharashtra, India
Batata Vada
बटाटा वडा
A Maharashtrian potato fritter in chickpea batter. It is the key component of vada pav.