1. Egg sandwiches, as sold up the street by a Senegalese guy who runs a little store. No idea if any Africans eat these, but he sells lots of them to the expats who work for SIL nearby.
ingredients:
- cooked spaghetti noodles
- one or two eggs
- large hamburger roll (aka "gateau" en Francais)
- Maggi seasoning cube (a combination of MSG, spices and perhaps some dried bouillon)
to prepare:
- reheat noodles in a small skillet with a little oil
- crumble Maggi cube into noodles
- break eggs into noodles and scramble together
- when eggs finished, scoop final product onto roll
wrap in small black plastic bag, sell for 400 central African francs, a bit less than a US dollar.
Very tasty. Size varies a bit; the guy working today makes them a bit smaller, about the size of a big restaurant hamburger. The usual guy, who I think is the owner, makes them about the size of a Chicago softball.
2. Folere smoothies
ingredients:
- 1 liter folere (a cold sweetened beverage made by boiling dried hibiscus flowers with sugar)
- 2 trays ice cubes (made with filtered water)
- 1 cup sweetened ginger beverage (contains lots of pureed ginger, sugar and some water)
[update: also 1 mango, diced; thanks for the reminder, LR!]
to prepare: mix in blender and serve
These are really, really good. We found the ginger beverage at Mahima, the grocery store downtown. Julia makes folere every week or two. It's pronounced fo-luh-ray, and actually has accents on one or more of the e's when correctly spelled.
There's a sweetened yogurt beverage here, also sold at the egg-sandwich place, called khosam. Next time we'll probably throw some of that in the smoothies too.
Food is love. Or a kind of love, anyway.
Ann and Karen enjoy folere-ginger smoothiesphoto credit: the Laughing Rover
1 comment:
two comments: ann and i are the same height!! freaky...
and
you forgot the mango in the smoothie recipe. i'm convinced that that was part of the greatness.
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