dumplingsandmore
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Thiebou Diola: The Senegalese C’est bon from Casamance
Thiebou diola, also called “C’est bon”, is a Senegalese dish from Casamance. It combines rice flavored with dried seafood such as toufa and yokhos, grilled fish, onion sauce, green bissap beugueuthie, okra, prawns and sometimes palm oil. Thiebou diola, also called “C’est bon”, is a Senegalese dish from Casamance, in the south of Senegal. Less…
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Thiéré bassi salté: Senegalese couscous with millet
Thiéré bassi salté is a generous and fragrant Senegalese couscous with millet, served with a sauce made of meat, chicken, vegetables, chickpeas, white beans, raisins and lalo, a baobab leaf powder used to bind couscous. A festive dish as much as a family dish, the thiéré occupies an important place in Senegalese cuisine. It is…
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Coconut Beijinho: The Recipe for Brazilian Coconut Docinho
Coconut beijinho is a Brazilian docinho made with sweetened condensed milk, butter, and shredded coconut. Very common in parties and birthdays in Brazil, it forms in small balls rolled in coconut and is often decorated with a clove. What is coconut beijinho? We’re sending you lots of love today with the kisses coco, or Beijinhos…
