Babenda: Burkinabe Stew with Wild Green Leaves

Origins and cultural history of Babenda

Babenda is one of the most identity-defining dishes of Burkina Faso, particularly among the Mossi. Traditionally cooked with a mix of wild leaves (Guinea sorrel, baobab, kapok tree), it has become a dish of resilience and family heritage.

The Burkinabè diaspora in France adapts the recipe using spinach and rocket to reproduce the unique aromatic profile of the original babenda.

Essential ingredients of Babenda

• Burnt rice (sticky cooked rice): the base of the dish
• Various green leaves: sorrel, baobab, spinach as a replacement
• Cowpeas (black-eyed beans): 200 g
• Soumbala: 2 spoonfuls
• Dried fish: 100 g
• Onion, salt, ash water

Nutritional benefits of Babenda

A dish very rich in iron, vitamin C, fibre and plant proteins. The wild leaves provide a rare diversity of micronutrients. At 420 kcal/serving, it is a comforting and nutritious dish, ideal for convalescence.

Frequently asked questions

Can babenda be made without cowpeas?

Yes, you can replace them with white beans or lentils. The taste changes slightly but the spirit of the dish is preserved.

How can I find sorrel leaves in France?

Dried Guinea sorrel (bissap) leaves are available on nkosiagro.com.

Is babenda gluten-free?

Yes, rice and cowpeas are naturally gluten-free. An ideal dish for gluten-free diets.

Find them in the NKOSI shop

• Bay Leaves SAMIA - Maghrebi Infusion - 50g
• Wild Greens (Anamadinika) CODAL - Vegetable
• Baobab Pieces TANTIE - Superfood Pieces - 200g

And for more flavours, browse our NKOSI catalogue — African and Caribbean grocery online.