Surprisingly enough there are various beer brands in Burkina. All of them produced locally are lager ones and come usually in 650ml bottles.
My favorite one was SO.B.BRA which had a light bitter taste and excellent color. Beers come at a price of less than 1.5€ at restaurants and are readily available even in small road side canteens.
Another more upmarket favorite was Flag and Castel (this mainly in Mali)
It is widely adviced that no traveller should consumpt tap water due to health safety reasons. This rule applies to Burkina as well. Luckily there are bottled water brands (Jirma, Lafi) and bottled water can be easily found almost everywhere (even road side canteedns) and it's what you get when you order water in the restaurants. Where electricity is provided it can be cold as well. Surprisingly enough water in some cases was more expensive than to drink beer!! You could even pay for a 1.5lt bottle 1.5€
Chapalo, is a homemade beer from red millet. It's made by families as source of income. This "beer" takes a special procedure to make. In earthenware pots, milled is mixed with water and then boiled. Then it is mixed with yeast at the end of the 2nd day and then left to ferment overnight. Even though then ready for consumption fermentation procedure continues making it even stronger and less sweet.
Well we tried to drink it while we were in Gaoua (price is really cheap) but I can tell the taste was not what I was dreaming of. It had a rather sour taste and while not being cold the overall experience was rather unpleasing...
While in Burkina we didn't try any street food (so I can't tell about its safety and cost). We tried mainly restaurants that were listed in our guide books or were recommended by our car driver. Generally portions were good, prices rather expensive for local standards (5-10€ per person). Meals served were meat (mainly beef or chicken), rice (of course) or couscous, salads and pommes frites!! My comment focuses on Burkinabe meat: my God it was occasionally so hard to chew that in many cases we gave up hope. Specially chicken which has minimal meat in between bones! Our best dining experiences were at Le Pasha restaurant in Bobo (very expensive but meat was juicy & delicious) and at Nazinga ranch where the antilope filet was superb!
The Calypso is just 300 meteres from the Hotel Comoé, in the same street. Nice atmosphere under the large straw parasols in a nice garden, with some nice african music in the backfround.The service does tend to be a bit slow if there are too many people but there again, usually if a place is full it's generally good !!
Favorite Dish: Braised capitaine, succulent.
This was the only place open close to "Les Cocotiers" at 10 o'clock at night. As I had been travelling from Segou in Mali since 11 that morning, I went in and was pleasantly surprised. The food was good, a friendly welcome and very, very cheap. A bit spartan but when you're hungry....
Before venturing outside the city, Mamadou (see general tips on guides) and I would drink coffee at a sidewalk cafe in Bobo Diaoulasso. The coffee was served in bowls, and one drank it holding the bowl with both hands. I mixed in milk. Good coffee is available in a few places, but often Nescafe was the only option available. At this one particular place, the name of which I can't recall, fruit and very nice pastry was also available. Typically, one could also wait for eggs and other breakfast foods to be prepared.
This is a rather posh restaurant in the residential area of Ouagadougou. It is owned by an Italian man who has two more restaurants and a hotel in Niger.
All the staff are Touaregs from Niger and they serve delicious Italian food and some nouvelle cuisine style food from local ingredients.
Favorite Dish: I would die for a plate of tagliatelle du pape, lovely tagliatelle with cooked ham, cream and onion sauce.
Anything you order in this restaurant is bound to be delicious.
The food here is excellent value for money, it is not as cheap as some street food, but it is guaranteed to be cleaner, and you can try all the local specuialties without any worry of catching some nasty germ. You can have a great meal for about 4-6 dollars.
Favorite Dish: all salads, especially chicken salad,also rice with peanut sauce and my friend Bintou loves the potato ragout.
As dessert try the 'yaourt de la maison', delicious homemade yoghurt.
This restaurant is located in the center of Ouagadougou and it is the only palce ion Burkina Faso that can close over the summer holiday as they have customers all year round. Owned by a Frenchmand and his Burkinabe wife it is a family run place, most of the waiters and cooks emplyed are from the wife's family.
they make pizzas and Italian and French food
Favorite Dish: My favourite would have to be the pizzas, all of them, and the nile perch skewers (brochette du capitaine) and to end it all- passion fruit and mango ice cream.
This is probably one of the best people-watching spots in all of Ouagadougou (at least if you're interested in seeing both locals and tourists; if tourists are your preference, then go to a hotel pool bar!).
From the terrace, you can see over one side of the market, especially the bike/moped park, and the chaotic street corners, with people, bikes and cars competing for space.
Favorite Dish: There are good pastries here, and savory food too, but often just a cold drink will do the trick. They encourage lingering: most people find themselves going back to order several things over the course of an hour or two.
Cheap restaurants abound in most towns: they're often called 'maquis', and you can usually get a large bowl of rice or pasta and sauce, and sometimes a bowl of salad, for the equivalent of a couple of dollars or euro.
The two most common dishes in such places are riz sauce and riz gras. The first is plain rice covered in a sauce, the second rice cooked in fat, and flavoured with tomatoes and spices most of the time. There's often a piece of meat in there, too. Vegetarianism is still a pretty strange concept for most Burkinabe, who would be only too happy to have some meat from time to time, and if you say you don't eat meat, it may simply be plucked out our bowl and popped back into the pot. Riz gras is cooked in animal fat, incidentally (and it tastes much better than the description might imply).
Other common sauces are sauce arachide, with peanuts, and sauce yassa (from Senegal), with onions.
The local staple - more important than rice, which is cultivated in the south of the country - is tô, a sort of dough made from millet or sorghum; balls of it are used to scoop up the sauce. I didn't see it served that frequently in the maquis.
Favorite Dish: Sauce arachide, with loads of flavourful peanuts, is delicious, and often very cheap.
There a quite a number scattered in the centre-ville of bobo-diuolasso.The fovourite is black.
The price is always affordble,cool athmosphere,with a lot of live musical performance.
Favorite Dish: De-pain with yaourt is a special delight.
01 Bp 1603 Ouaga 01, OUAGADOUGOU, Burkina Faso, 01
Satisfaction: Very Good
Good for: Families
I stayed at 4 hotels in Ouagadougou. If this was a review by Goldilocks, I would say this hotel is...more
Ave de la Liberté, Ouagadougou, Burkina Faso
Good for: Business