Lunch is Served

Hello again!

Thanks for sticking around. I'm picking up right where I left off.

So, the one thing that I was especially nervous about when coming to Senegal, was the food. I can officially say that all my worrying was for naught. We went to this restaurant called Djembe, which is in downtown Dakar (It was really weird that we were one of the few customers). The service was excellent and the food was delicious. I ordered brochettes, which are fish kabobs. The fish was seasoned to perfection, moist and plentiful. 

A djembe is a very common drum across many countries in Africa.

Look at this deliciousness. The diced goodness on the left was a sort of slaw.

Apparently it is very common to eat fruit as a dessert in Senegal. I was so full, I could barely finish my bananas and pineapples.

I found it interesting that the owner was white, I'm not sure of his ethnicity or nationality though. Very courteous, and hospitable. Blame it on my unworldliness/naivete.

Authenticity

We went to a hole in the wall restaurant to eat authentic Cape Verdean food. It took us over 20 minutes to find the restaurant. We walked by it several times, but when we finally made it we were psyched. The food took so long to come out, which my I'mHaitianandthereforeusedtospendinganexorbitantamounoftimewaitingforfoodsothat'snormal. 

Fresh from the sea

Seeing Santiago

We drove around the town of Santiago and also stopped to visit Sidadi Velha, a former slave market.

I am always oddly fascinated by cacti, I'm not sure why

Man Can Not Live on Bread Alone

We went to a bakery down the block from our hostel. Local cuisine is always a plus for me. Cape Verdean bread reminds me of Dominican bread. I had a flaky pastry that had chicken and cheese with fresh squeezed orange juice. Tropican-who? 

I am a huge flour fan. Bagels, baguette, croissants, muffins and rolls. The more gluten the better. 

This looks like a Haitian chicken patty. Different flavor but tasty nonetheless.

I told y'all about my love for flour products. I had to get some more bread to satiate my appetite.

Salut!

We went to this really chic restaurant for dinner. There was a live band playing a lot of classic Cape Verdean tunes. Our lone Cape Verdean quipped that the music was from his parent's generation. I loved it. Aside from food, music is one of my favorite introductions to other cultures.

Happy Holidays

How Not to Order Dinner in Another Language

I've never considered myself very adventurous. In fact, I actually think that I can be a stick in the mud at times. Like I've always been wary of traveling to far away places with hard to identify foods. Come on we all know I live to eat. Then there's also the language barrier. Oy ve. Can you imagine thinking you ordered chicken and they bring out a goat's head or cow liver? I say all this to say that is almost exactly what happened to us in the restaurant. The lone Cape Verdean in the group wasn't with us for lunch so we had to make do on our own. 

Take a look at the menu and see if you can figure out what's what.

This is before we took a look at the menu

TAC who? TACV!

The flight was delayed, but after the wine I don't think I minded too much. We got real food (I was ravenous, sorry no pictures but it was like a beef stew with salad a roll and dessert) the first go round and then a sandwich the second time. I don't remember how long the flight was, I'm not sure if it's because I was sleeping off and on and every time I woke up we were still flying over one of the oceans or if it's because we switched timezones. Maybe a bit of both. Flying TACV (Cape Verde airline) was one of the most memorable flights of my life!! I always joke that all Cape Verdeans are related (they really are) but this flight just about proved me right. I've never seen such a boisterous flight before. So many people were up and mingling and going over to talk to other passengers. After a while I was a bit miffed. The young lady sitting next to me seemed to be pretty popular with the fellas. Every time I woke up, I found myself at eye level with some guy's crotch. Quite annoying. The flight attendants started chastising some passengers and asking them to return to their seats after a while. I wonder if it's normally like this, or if it was the excitement of the holidays that made everyone so merry.

Don't worry it's only apple juice.

Holy Crap, I'm going to West Africa!!

Hello again,
My biggest concerns were over what to pack and what I was going to eat. Hello! Unless you're new to Mai Musings, you already know that my biggest, almost daily concerns are what I'm going to eat, and what I'm going to wear. Yes, shallow I know but we all have our vices and mine are pretty harmless, for now. The clothing concerns surrounded both the weather and the culture of Senegal and the different regions that we would visit. Although Dakar, the capital is a major bustling city; Senegal is a predominantly Muslim country. I worried that I didn't own anything that was conservative, cute and comfortable. I didn't want to offend anyone's sensibilities but at the same time I didn't want to wear an overgarment/hijab/abaya/chador/burqa/jilbab just to travel without fear of harassment. This may sound silly to those who are familiar with Senegal, but as someone who didn't know more than 6 facts about Senegal. Yes, I counted. It really is 6:

1. They have a lake where the water is pink; Le Lac Rose
2. Dakar is the capital
3. It's in West Africa
4. French is the official language
5. It's a predominately Muslim country
6. Wolof is both an ethnic group (one of the largest I believe) and a language

My second concern was over food. I've eaten Senegalese food twice, count them 1 & 2. Once from a coworker's wife. I remember the meat being delicious and I attributed it not to the spices she used, but to it's halal state. Sidebar; when I become rich and famous am financially able I am going to only purchase halal/kosher meat. It is just so delicious. My second foray into Senegalese food was at a Senegalese restaurant in Boston, called Teranga, it wasn't the most pleasant. Although it's been almost two years, I distinctly remember not liking the flavors that assaulted my tongue. So back to the present day, can you understand my concerns? Thank goodness, the third time was really the charm. Stay tuned to see all of the delicious treats that tantalized my appetite for two weeks.

M Resi Eseye Manje Oma

I am a huge foodie.  I love nothing more than finding new restaurants to dine at.  I also love Haitian food, so I knew that my stomach would be well taken care of whilst in Haiti.  I don't eat shellfish, but I figured when in Rome!

The verdict is in, I now know for sure, that I do not like lobster.  The flavor was tasty but I really didn't like the texture or the 'fishy taste'.  However, I am glad that I tried it.

Mwen renmen benyen nan lanme

A couple of folks from the org and I went to the beach about two weeks ago.  Good times, enjoy the pics. 

Vinn Manje Vandredi

Hi all,
I don't have a personal recipe for Vinn Manje Vandredi today.  Instead, I am posting a link to a blog that I've just stumbled upon.  It has really great recipes, and the accompanying stories are really good too.  Check out Cooking With Madame Sara.  This recipe is for Mayi ak Fey (Cornmeal and spinach).  I love mayi ak fey, especially with mori (pollock in sauce).  Hope you all have a wonderful weekend!

Fritay!

Nothing like fried food to end a long day!  My plate of fried fish, plantains and dumplings was good but way too much.  I ended up sharing most of it with my grandma.  I love fruity, especially fish or turkey fruity.

Vinn Manje Vandredi

Hi all, as is tradition; today is Vinn Manje Vandredi.  I will highlight a haitian dish/meal, along with general directions and pictures on how to make the dish.  I hope you enjoy.  Please feel free to share any of your favorite recipes as well.

M Pa Konn Sa Pou'm Fe

I have a slight issue, and I’m sure I know how to address/fix it, but I don’t know if I want to.  The three teens that live here, are responsible for cooking and cleaning during school vacation.  However on the first day (Monday), my mom made me some food, because she knew I would be hungry after my flight/trip; and that’s generally what moms do (or at least mine :).  So, technically I have only eaten one meal.  Yesterday (Tuesday) I brought my mom and sister over to see the house, and the organization & maternity center.  On her way out my mom asks what should she make for me.  I know I should be eating what everyone else is eating, but I LOVE my mom’s cooking, and since we do not get to see each other often, she spoils me with love aka food every chance she gets.  I don’t want anyone to get offended but I’m still unsure what I should do.  

High: Baking a birthday cake

Low: Rain

Vinn Manje Vandredi

Hi all,
Per usual, Fridays is Come Eat Fridays.  I will share a Haitian dish and the general recipe and process to cook it.  Today's dish is Salad Kenskof.  It is a very simple yet filling meal.  Quick and easy peasy.

You will need potatoes, carrots, onions, crescents, cabbage, condensed milk, butter, salt, garlic, black pepper, 1/3 vinegar, mayonnaise, red peppers, scotch bonnet peppers

Vinn Manje Vandredi

Hi again,
In keeping with specific topics on particular days, I am designating Fridays as Come Eat Fridays!  Yummy yummy.  I love to eat!  It is amongst my top three favorite activities.  I particularly love Haitian food. On Fridays, I will share a Haitian dish with you, accompanied by pictures, and general directions on how to make said dish, and I will also post a link to a wonderful site that has a plethora of in depth recipes. 

Today I want to share with you, the deliciousness that is fried plantain and chicken.  Some might ask what is decidedly Haitian about this dish.  My response is always: "It is a Haitian dish because of the seasonings, and how it is prepared."  

Vinn Manje Vandredi

Hi again,
In keeping with specific topics on particular days, I am designating Fridays as Come Eat Fridays!  Yummy yummy.  I love to eat!  It is amongst my top three favorite activities.  I particularly love Haitian food.

On Fridays, I will share a Haitian dish with you, accompanied by pictures, and general directions on how to make said dish, and I will also post a link to a wonderful site that has a plethora of in depth recipes.  A lot of people, Haitian Americans included think that all Haitians eat is rice accompanied by a meat dish.  That is a fallacy fair friends.  I think many people, particularly busy professionals who are managing a household and a full time job maybe two, get stuck in a rut.  Therefore they stick to the tried and true, rice and beans.  There are so many delicious root vegetables, grains, and animals in Haiti, that there is no reason to eat the same predictable boring meal.  So I invite you to vinn manje ave m (come eat with me)!

Creole Cooking

Diri A Pwa Kongo e Pwason Ros Fri

Welcome, welcome,
I love, adore and delight in the goodness that is Haitian food.  You may ask what constitutes as Haitian food and how is it any different from other Caribbean foods like our neighbor the Dominican Republic, Puerto Rico, or Jamaica.  I will admit that we eat almost the same staple dishes (rice, root vegetables, lots and lots of meat and fresh being that we are islands) and they are seasoned almost the same way (Adobo, bouillon cubes, scallions, garlic, scotch bonnet peppers).  However, just like your Mom, Grandma Agnes, and Aunt Chrissy make their turkey differently using almost identical ingredients, that is what separates Caribbean food.