Burkina Faso | Side

Gonre

Burkinabe steamed bean cakes made from cowpea paste, peanut, leafy greens, and maize couscous.

Country
Burkina Faso
Region
West Africa
Time
90 min
Serves
6
Level
medium
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Recipe overview

What to know before you cook

Use this overview to check the occasion, serving ideas, regional context, and cooking commitment before you begin.

When to cook it

Best for breakfast markets, snack plates, and ceremonial family cooking.. Plan on a medium cook and about 90 minutes total.

What to serve alongside it

Tomato sauce, chili oil, or a light onion relish.

Regional lane

Burkina Faso national table. A structured Burkina Faso dish in the AfroKitchen archive.

Chef watch-outs
  • Overcooking the greens until the color and texture collapse.
  • Rushing the base before the raw edge has cooked out.
  • Adding all seasoning early and forgetting to adjust at the end.
How you know it is ready
  • Greens should be cooked through but still look alive and glossy.
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
Recipe photos

See the dish before you cook

Each recipe supports one main image and up to four extra prep, serving, or step photos when they are available.

Gonre recipe from Burkina Faso
Gonre finished dish
Chef board

Build the table around Gonre

Tomato sauce, chili oil, or a light onion relish.

Best route from here

Burkina Faso national table

Collections to keep cooking
Vegetarian African Classics
Servings 6

Scale the dish before you shop, then use the checklist while you cook.

How to cook it

Step-by-step method

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Burkina Faso
4 steps 45 min prep 45 min cook 90 min total medium
1
Blend the beans
Blend peeled beans with onion, garlic, chili, and just enough water to make a thick paste.
blend 08:00
2
Season and rest
Fold in peanut powder, greens, maize couscous, oil, and salt. Let the mixture hydrate.
rest 20:00
3
Steam cakes
Spoon into oiled cups or leaves and steam until firm through the center.
steam 35:00
4
Serve warm
Unmold and serve with tomato sauce or chili oil.
finish 03:00

Leafy versions include bean leaves or greens; simpler versions are mostly cowpea paste and seasoning.

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