What’s Cooking in Senegal: Yams, Mafé, and Oven-Roasted Lamb | Part 2 | SLICE
In the North of Senegal, we start our journey in Saint Louis, at the N’dar toute market. Our host, Ali, will explain us why Senegalese people are fond of spicy food and will show us “Tyson” pepper and back-eyed peas . He will explain us how important peanut oil is for the country’s economy.
The first recipe is “Thiof à la braise” and its “poutargue” sauce. The next recipe is a leg of lamb and black-eyed peas with tomatoes. To end our journey in Senegal Teranga, we go in the suburb of Saur in Saint-Louis, in a local family to discover the cooking of the Yassa chicken by local women.
Documentary: What’s Cooking in the World – Ep: Senegal
Directed by: Salvatore Guadagnino
Production : MC4, Tedanho Productions, Odyssée & TV Rennes
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