Archive for the ‘Senegalese food and recipes’ Category
Café au lait and marmalade
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.
Attaya for two
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
Ceebu Yapp
Rice, lamb, manioc, carrots, cabbage, tomato, oil, mustard, onion, salt, bay leaves, garlic, pepper.




