Mali is a country located in Western Africa and is bordered by Algeria, Mauitania, Senegal, Guinea, the Ivory Coast, Burkina Faso, and Niger. It has a very rich culture, where most of that shows through its food. The food in Mali is similar to that found in Senegal and other areas of Western Africa. Popular dishes include poulet yassa (grilled chicken in a chili sauce), riz yollof (vegetables or meat cooked in a sauce of oil and tomato), and couscous. Malian dishes differ from region to region. Most meals have a kind of porrigde with a sauce. The main foods eaten in Mali's capital, Bamako, include: rice, millet, beans, and sorghum, a commonly grown cereal in warm regions of the world. In the Northern part of Mali, the Songhay and Touareg people make a thick, doughy pancakes served with a side of wild leaves. The Malian diet is based on rice cooked in a variety of different ways, including fried or au gras (cooked in animal fat). When a meal doesn't contain rice, you will expect to find couscous or macaroni. Although grains are the foundation of the meal, sauce is the key to enhancing flavor. Sauce d'arachide, made from peanuts, and gumbo, made from okra, are the two most popular relishes. Traditional meals usually consists of rice, mixed with meat, and some type of sauce. Many Malians eat bouille, a sweet milk and cereal dish which is like a runny rice pudding, for breakfast. To drink, djablani is a local specialty. This is a juice made from hibiscus, ginger, or the fruit of the baobab tree.