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Sichuan shrimp, jasmine rice and broccolini: the bowl that wakes you up on weeknights
Bright and slightly spicy Sichuan shrimp, hot jasmine rice and broccolini grilled and then quickly braised – this is a complete bowl that can be prepared in about thirty minutes but has enough character to really stand out from the classic weeknight dinner.
Senegalese Tapalapa: the four-flour bread
Tapalapa is a traditional bread from West Africa, very popular in Senegal, Gambia and Guinea. Denser than a classic baguette, it is prepared with a mixture of flours: wheat, millet, corn and cowpeas. Its crust is crispy, its crumb is nutritious, slightly rustic, and its taste is reminiscent of country breads baked strong, with a…
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…