Cooking at Baobab

Cooking is slightly tricky and extremely different here in Senegal. The ingredients are different and quite frankly, there is not near the selection as there is in the United States... which isn't necessarily a bad thing considering many of the food items in the US are not organic or are bought under-priced which does not support the foreign growers (globalization) but.... anyways... the cooking here is most usually an adventure when stepping out of the norm of omelets, egg sandwiches, and egg scrambles ; )

I mentioned to my parents the other day, the food in Senegal is delicious. The difference between the food here and the food I am used to eating or to cooking in the US is that here they can make several dishes of different tastes and textures with the SAME ingredients WHILE I am well versed in preparing several dishes of different tastes and textures with many DIFFERENT ingredients. It's not a problem though, I am still able to make a tasty meal.

omelet time... eggs with a lot of spice and a chopped onion

chopped potatoes with lots of spices... notice the large knife my Grandfather kindly purchased me before returning to Senegal - I use it every day

I have been into breakfast sandwiches lately

mixed veggies with fried potatoes, fresh tomatoes, and scrambled eggs

prep-work stage

a spaghetti concoction

cheesy tomato pasta (with a side of sheep for Moussa =)

pesto pasta with sauteed vegetables and fresh chicken

rice crispy treats...

... and you cannot go wrong with a little chocolate and coconut on top!

I hope the photos give a little insight into SOME of the cooking we do here at Baobab. We also cook rice, other veggies, french fries, and cabbage!

Cheers,

Lacey