Malian cuisine centers on millet, rice, and sorghum, paired with richly spiced peanut and vegetable sauces. The Niger River's fish supply also plays a significant role in the country's food traditions.

Riz au gras, rice cooked with meat and vegetables, and tiga dege na, a peanut-based stew, are widely eaten across Mali. Fonio, an ancient grain, remains culturally significant in some regions.