Senegal, at the forefront of the global warming
What do we eat today in Senegal?
1. Encourage new agricultural practices to improve production of rice, onions and vegetables. In the suburb of Dakar, we witnessed rise of vegetables production, supported by lots of direct-sale initiatives like local markets (Lou Bess Market, ASD Market by ENDA PRONAT), or through the internet (NDougi, TongTong or Soreetul).
2. Encourage people to eat local products like millet, sorghum or nuts. Let’s take the example of the baguette. It’s the basis to eat it with boiled eggs for breakfast or snack. But where does the wheat flour come from ? Yes, you’re right, not from West Africa. But the Institut Technologique d’Agroalimentaire is today able to cook a bread made from local grains like sorghum or millet with the same taste. Aren’t there good news for the development of local sectors ?
the art of living in Senegal
The day before “Korité”, end of Ramadan in Senegalese tradition, Fatou, a women working at the Italian cooperation, noticed that we had nothing planed for this equivalent of Christmas. So, with an incredible simplicity, she just invited us to join her family and share a meal under the shadow of a mango tree. It was a wonderful time, when we ate some traditional dishes and talk about our cultures, among this family of 107 people. Fun fact: it’s an honor in Senegal to be served in a different place with only the part of the family who invited you.