I've been maintaining this blog for over a year, but I haven't posted much about Senegalese food yet, and that is probably the most frequent question I get. So, hopefully this will rectify the situation.
I always buy my own breakfast from a vendor on the main road in my town. This 1) gives me a chance to pump some money into the local economy and 2) lets me set my own schedule for the day - I can eat at 7 if I'm feeling ambitious and want to crank out some projects before the sun gets too hot, or I can eat at 10 if I'm feeling lazier. I usually buy breakfast from my aunt, also named Kadiatou Sabaly. She has bean sandwiches and café touba, which is like nescafe with cloves and other spices added.
|Kadiatou with her bag of bread and bowl of beans. I offered to retake it since her eyes were closed, but she insisted it was a good picture and she looked great.|
|Asi selling mooni, with her happy customers.|
|My mooni bowl, with sugar and kosam (fermented milk)|
I almost always eat lunch with my host family. I share a bowl with my brother, Tidiane, and his son Mawdo. Lunch is always corn, rice, or millet, with different sauces. It's repetitive, but there's enough variety that I don't get too sick of anything.
|Ceeb (fried rice) with bitter tomato and cabbage.|
|Rice with maafe domida (a tomato-based sauce).|
|Kodde (coarsely pounded steamed corn) with maafe girte (peanut sauce) and untu (fish balls - fish balls are also called "bara bara," which is endlessly amusing to my family since it means my English name, Barbara, is "fish ball.")|
|Sometimes you get lucky and get a fish head instead of a fish ball.|
|Rice and follere (a sauce made from hibiscus leaves)|
|Futi (coarsely pounded corn, steamed with okra and palm oil)|
|Rice and a palm-oil based sauce|
|Rice, some kind of meat, follere, and a piece of carrot|
Dinner has less variety than lunch - it's always either lecciri or gosse, both of which are shown below. I loved lecciri at first, then grew sick of it, then loved it again. Currently I love it. Every day around 4pm I get happy because I remember I get to eat lecciri in just a few hours.
|Gosse (rice cooked in too much water for too long, so it's like a thin porridge. Salt or sugar is added to taste. I sometimes add cinnamon, too, but my family thinks that does not taste good.|
|A handful of times, my brother Oussamon has come back from the woods with a bucket full of honeycomb. It's wonderful.|
|Before the mangoes were ripe, people would make this concoction - pounded mangoes, salt, hot peppers, and MSG seasoning powder. It sounds weird, but it was really good. It reminded me of gardettoes.|
|I'm still averaging three mangoes a day. They won't run out for about a month yet.|
That's it! Any other questions, please don't hesitate to ask.