Second Spin, Country 27: Burkina Faso [International Food]
Second Spin, Country 27: Burkina Faso [International Food]
Watch Week 27 of my Second Spin: A Global Cooking Adventure as I cook the food of Burkina Faso. Tonight’s menu: Riz Gras (Fat Rice), Boussan Touba (Black-Eyed Pea Cakes) and Babenda (Burkinabe Greens)
How it went for The Global Cooking Challenge (03/20/2013): …
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I will definitely be doing my own spin on a paste of anything fermented, peanuts, and anchovies, sounds incredible, already got the gears turning to what I can do with it!
I also couldn't the fermented nere seeds for my own project. I don't know if you've ever had natto, but it's fermented soybeans, to me it tastes a little bit like blue cheese so i wonder if that might work
Viva 💐Burkina Faso💐 y Gracia por el plato fantástico mi gusta mucho 😘🌹😘👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍💐🤩
Nice
We dont cook babenda with spinach.
good recipe from my country Burkina Faso, Good video
The ingredient (sumbala or soumbala) you could not find is very popular in west Africa. It is also called DAWADAWA in other west African countries. DAWADAWA is found in many African stores or international grocery stores outside the continent especially in the USA.