May 02, 2007

The Baker's Passport - Senegal The southern area of Senegal , known to many for it's stunning beaches usually speckled with sun bathers from France and for its primary crop rice which is grown in this region called Casamance. African desserts in countries south of the Sahara Desert are not common. What is found are mixes of cut fruit such as mango, papaya, bananas and pineapple or simply just fresh fruit, either way this "course" is called "after chop." Some of these central dishes to this part of Africa are Tiébou Dienn {pronounced: cheb-oo jenn}(rice and fish) and chicken au yassa (chicken with lemon, pimento and onions) and maffe (chicken or mutton in peanut sauce). Drinks include home-roasted coffee with pimento and and mint tea, with the first tea steeped along with sugar and is very bitter. This first pour is thought to be bad for a woman's health so they do not partake; the second time around water is added to the same leaves and boiled again. Unlike their Northern neighbors in Morocco who serve only three services of tea--the third being considered the perfect pour. The Senegalese just keep serving it up with more sugar as the enjoy it sweet. Marcus Samelusson, the Ethiopian-born Swedish chef at Aquavit, has infused his passion for African cuisine into his recent cookbook, Soul of a New Cuisine. One of the peoples of Senegal, the Fulani people are known for their love milk. Whether this recipe originates there are more likely from the inspiration that Chef Samelusson...


what happens to the hole when the donut is gone?

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