Judging by the number of billboards, Senegal's best-selling food product is stock cubesbut if you're persistent, you'll encounter plenty of zesty meals there without instant bouillon. And if you're a soul-food fan, you're in luck: by virtue of the slave trade, Senegalese cuisine was one of the key influences on African-American cooking. Senegal's Atlantic coastline ensures an abundance of seafoodgrouper, monkfish and sea bream are commonwhile peanuts, millet and cassava are harvested from the central savanna area. Given Morocco's proximity, couscous is almost as widespread as riceso are baguettes and Dijon mustard, legacies of French colonial rule. Sample this melting...
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