Sénégal
Thiakry: recipe for Senegalese dessert with millet and raisins
Thiakry, is a Senegalese dessert prepared with steamed millet couscous, then mixed with a sweet milky base. Served chilled, it seduces with its creamy and slightly grainy texture, often flavoured with vanilla, nutmeg or enriched with raisins. Thiakry with raisins, a must-try African dessert Looking for a dessert that is simple, fragrant and exotic? Thiakry…
Senegalese bissap juice: the ice-cold hibiscus infusion
Bissap juice is a Senegalese drink made with dried hibiscus flowers, also known as red bissap or Guinea sorrel. They are infused in hot water with mint, then filtered before adding sugar, orange blossom or vanilla. Bissap is served very chilled. Bissap juice is an iced Senegalese drink made from dried hibiscus flowers, also known…
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…
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…
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…