The food culture of Mali is heavily influenced by the country's geography, climate, and diverse population. Traditional Malian cuisine relies on locally grown grains, such as millet and rice, as well as a variety of meats, including beef, chicken, and fish. Spices like ginger, coriander, and cumin are used to add flavor to dishes, and peanuts are often incorporated into sauces and stews. Meals in Mali are typically communal, with families and friends gathering around a large bowl to share food. In rural areas, dishes are often cooked over an open fire, while in urban areas, modern cooking methods are more common. Hospitality is valued in Malian culture, and guests are often welcomed with a generous spread of food and drink. Overall, the food culture of Mali is rich, diverse, and a significant part of the country's social fabric.