peregrine by nature

having a tendency to wander

Archive for the ‘Senegalese food and recipes’ Category

Café au lait and marmalade

with 5 comments

Brew coffee and heat canned evaporated milk. Pour simultaneously into teacup. Add wild honey to taste.

Slice and toast baguette and slather on organic butter and marmalade, guava jam or hibiscus jelly. Or all three.

Written by Kari

November 25th, 2008 at 10:20 am

Attaya for two

with 26 comments

Attaya, or gunpowder tea is strong, sweet tea served in tiny glassfuls in a 3 round ritual. Water is boiled on a fuurnu with a small packet of tea leaves and a full kas of sugar, each round with added sugar to symbolize the growing sweetness of friendship. Or, alternatively, the first bitter round is for life, the second for friendship and the third is the sweetest, for love. The tea is poured impossibly high from kas to kas, up to a two foot arc without spilling a drop. This creates delicious foam. Return warga to fuurnu and bring back to a boil. Serve scalding hot. Second and third rounds add mint.

When you and I met, the meeting was over very shortly, it was nothing. Now it is growing something as we remember it. But still we know very little about it. What it will be when I remember it as I lie down to die, what it makes in me all my days till then – that is the real meeting. The other is only the beginning of it.
–CS Lewis, Out of the Silent Planet

Written by Kari

November 4th, 2008 at 7:03 pm

Ceebu Yapp

with 3 comments

Rice, lamb, manioc, carrots, cabbage, tomato, oil, mustard, onion, salt, bay leaves, garlic, pepper.

Written by Kari

September 26th, 2008 at 11:32 pm