Last week, I read Chasing Rainbows by Mona Ingram from the Love in a Bottle series, and since Readathin’s main goal is to read your older TBR, aka the books you had for a while, and I had this book from 2017/2016, I can’t remember being I read it and deleted it from my list. I wanted to do a post with my own message in a bottle, and maybe someone who hasn’t read my blog before can answer a sort of thing, but I realised that would be too emotionally intense for me right now.
So, since the day I was meant to start this post was ‘Eat Whatever You Want Day’, my creativity ran wild, and I picked a randomly generated country: Senegal. Call me dumb, but I don’t know this country existed or where it is, so my first question was. Where is Senegal at? Google saved the day. It is the westernmost country in West Africa, situated along the Atlantic Ocean coast. As you can see from the title, I picked Senegalese traditional desserts.
Thiakry:
From what I read, it is like a breakfast dessert. It is made from couscous or millet couscous. It can be made in two ways: as a pudding-ish texture, spoonable, or prepared looser to be drinkable like a smoothie when a dairy base is added, such as yoghurt, milk, and/or sugar.
Banana Glace:
It’s a sweet delicacy that comes from the restaurant Dakar’s Les Cannibales Deux. It starts with four pieces of banana lined up in a row on a plate. Then, the mixture of mashed banana, plump, heavy cream, and sugar is added on top of the banana base. To end this dessert with a combination of chopped nuts and candied fruits, such as black raisins, red cherries, candied angelica, almond silvers, and chopped peanuts, as garnishes. This plate is also called Mamadou’s banana glace for the person who created it.
Cinq Centimes:
The name translates into English as “five-cent cookies,” since the original ones were as small as the Fenech five cents, a popular street food. It is a sugar cookie with peanut butter and peanuts. Even if this is a Senegalese treat, the roots of this recipe are French, since France colonised Senegal.
I wish I could add more history to this post, but there isn’t much of it around food, as in how they became traditional.
“Food, in the end, in our own tradition, is something holy. It’s not about nutrients and calories. It’s about sharing. It’s about honesty. It’s about identity.” – Louise Fresco
Alex
Mybookworld24 