Lafiri

What it really is

A Malian sauce-based dish of vegetables and groundnut or leafy ingredients, served with a grain staple.

Preparation and ingredients vary by region and household.

The name is used here for the prepared sauce or relish, not for the grain served beside it. Groundnut and leafy preparations can differ considerably in texture: a nut-based sauce may be dense and rich, while a leaf-based version may be looser and greener. Those descriptions should not be collapsed into a single fixed recipe. The accompanying staple is a separate part of the meal and may depend on local custom. Because this record does not establish a definitive regional formula, it deliberately avoids prescribing a particular leaf, protein or cooking fat. A restaurant version should identify its central vegetable or groundnut base and name any meat or fish added. That gives diners useful information while preserving the range represented by the name.

The staple can be millet, rice or another grain according to the meal, but this record does not bind the dish to one. If the kitchen uses peanut paste, the menu should name it prominently; if it uses a leafy sauce without groundnut, the description should say so.

Because the name covers a sauce preparation, describe its texture and the vegetable or groundnut base before naming the grain beside it. Meat or fish should be listed only when included in the pot.

How it's served

• Serve freshly prepared, with customary accompaniments where appropriate.
• Recipes, ingredients and portion sizes vary by household and restaurant.

How to write it on the menu

• Confirm ingredients and preparation with the kitchen before making allergen or dietary claims.