SENEGAL-WORLD-HERITAGE-REPORTAGE
By Aissatou Mbombo Ba
Dakar, 31 August (APS) – A sign of a desire to maintain the culinary heritage, a mark of identity, some traditional dishes continue to garnish the buffets of Dakaroi restaurants, such as the thiéré mboum. These traditional specialities, like Ivorian garba or Japanese sushi, contribute to resistance to the standardization of taste and eating habits.
The smoking thiéré mboum, glued placali and perfumed garba are on the menu of several popular restaurants in the Senegalese capital, such as the “Le Bidew” (star, in Wolof), located at the French Institute in Dakar.
In the same way, on Victor Hugo Avenue in Dakar-Plateau, the Taiyo Japanese Experience’s restaurant menu is composed Hads and Takoyaki.
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It’s 1:00. In a warm sun, Seynabou Boye Faye, at the command behind the stoves, welcomes customers of the day, including a team from the Senegalese News Agency.
This restaurant, located in the heart of the Senegalese of the capital, has a menu full of traditional dishes from several African countries.
From the ceebu jën Saint-louisian version to the thiéré mboum associated with Sine Saloum, to the Ivorian atticeké and garba, the consumer is embarrassed with choice.
The Senegalese dibi, the Togolese red gari or the gombo sauce without palm oil from Benin complete this culinary picture, to the delight of the most gourmet taste buds.
There are also desserts for dried fruits, donuts, fruit salads or local juices.
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