Things To Do
in Sanankoro Djitoumou

A staple made from millet or sorghum flour formed into a dense porridge and eaten with a sauce (often peanut-based). Widely available at family homes and local eateries.

Must-Try!

A rich, savory stew of peanuts, vegetables and sometimes meat (chicken, goat or beef). Common at markets and family meals.

When available, lightly spiced and charcoal-grilled fish or chicken sold in market stalls or served at village gatherings.

Small-grained fonio and rice-based dishes served with sauces or stews in homes and small eateries.

Tipping is modest and informal in rural Mali; small amounts (a few hundred to a couple thousand CFA) for good service are appreciated but rarely expected. For guides or drivers, a small tip after a good day is customary.

The West African CFA franc (XOF) is used. Cash is king in villages — many places do not accept cards. ATMs and mobile money services are available in larger towns; carry small-denomination banknotes and plan ahead.

Expect daily or frequent rains, muddy unpaved roads and lush green landscapes. Some tracks and rural routes can become impassable; plan for delays and bring quick-dry gear and insect protection.

Temperatures peak and days are very hot; travel in early morning or late afternoon when possible, carry plenty of water and wear sun protection.

Cooler mornings and evenings with dry, dusty winds (harmattan) that reduce visibility and can irritate eyes and throat. Layers, masks or scarves and eye protection are useful.

Short windows between seasons can be pleasant for travel — roads are drier than in peak rainy season and temperatures are milder than peak heat.

The most popular sport across Mali, played informally in village clearings and formally in nearby towns.

Traditional physical contests and local games occur at festivals or communal events and are important cultural fixtures.

Vegetarian options are generally easy because many sauces are vegetable- or peanut-based and served with tô or rice; however, always confirm use of stock made from meat. Carry snacks and protein supplements if you have strict requirements.

Possible but requires conversation — many stews include meat or fish stock. Expect limited plant-based packaged options in the village; plan ahead and communicate with hosts.

Many traditional staples (millet, sorghum, rice, fonio) are naturally gluten-free, but cross-contamination or wheat-based sauces/breads can occur in markets.

Bring allergy cards in French, carry necessary medications, and prefer freshly cooked food; drink bottled or boiled water and avoid raw salads unless you trust the source.