A Year Cooking in Senegal

December 6, 2009 11:25 PM

A Year Cooking in Senegal
A recipe blog about taking my well-worn chef's knife to a new continent with a whole new world of flavors and ingredients to play with. It is about hibiscus flowers and fresh tuna bought off a wooden table on the beach. It is about the fiery local ginger, the intensely sour maad, and sandy peanuts in little plastic bags. And it is about missing a place I came to think of as home.
posted by Nothing (3 comments total)

I'm enjoying reading how you are melding the local ingredients with recipes that aren't so foreign to the normal cook.
posted by gomichild at 4:52 AM on December 7, 2009

Normally, I'm a fan of food photos on recipe blogs, but the photo headers you have before each recipe are really lovely.

Now where can I buy some bissap?
posted by specialagentwebb at 9:40 AM on December 7, 2009

Thanks! I do wish I had gotten more photos of the food. Maybe next time.

You can often find bissap in Mexican grocery stores under the name "jamaica" or "flor de jamaica".
posted by Nothing at 10:26 PM on December 8, 2009