What’s Cooking in Senegal: Yams, Mafé, and Oven-Roasted Lamb | Part 2 | SLICE
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”…
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Nice to have the recipe for reference. TY Slice.
That looks delicious!
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