Séréfé

Séréfé is a traditional West African dish originating from Mali. It is a savory porridge made primarily from millet or sorghum flour, cooked with water or broth until it reaches a thick, smooth consistency. The preparation often involves toasting the flour before cooking to enhance its flavor and texture.

While the base is simple, séréfé is typically enriched with various ingredients. Common additions include meat, such as lamb or chicken, and vegetables like onions, tomatoes, and leafy greens. Spices are crucial for its distinctive taste, with ingredients like ginger, garlic, and chili peppers frequently used. Some variations may also incorporate groundnuts or okra for added thickness and flavor.

Séréfé is a staple food, particularly in rural areas, valued for its nutritional content and ability to provide sustained energy. It is often served hot and can be consumed as a main meal, especially for breakfast or lunch. The dish is a reflection of the agricultural heritage of the region, utilizing readily available grains and local produce. Its preparation and consumption are often communal activities, highlighting its cultural significance in Malian society.