Eid: epilogue of a Ramadan with a unique taste

By: Clémence Denavit Follow

Ramadan ends. A month of Lent turned upside down by covid-19, for all Muslims and wherever we are. Measures to combat the virus and limit its spread have shaken everyone's daily lives, whether it be containment measures, curfews, distancing. It is forbidden to be together, to meet, to pray or to break the fast. If certain places of prayer and mosques gradually reopen in France, Eid will be very different too. How did we live this month of Lent in France, in Africa, what memories, what gaps, what discoveries what lessons? What taste with this sharing? Our guests testify.

Publicity

Bator Dieng, is Senegalese, chef and caterer. She created Teranga, a home catering company in the Paris region. Bator is also one of the mamas of the “Meet my mama” association. on Facebook and Instagram: Teranga House

Fanta Juara is Senegalese, passionate about cooking, she is the author of the blog Africuizine, on which appear, in particular, digital books with recipes for Ramadan.

Jean Marie Koalga , national coordinator Slow Food Burkina Faso and international adviser for West Africa.

With the participation of:

- Mady Sankara , teacher in the riding of Yako 1, National coordinator of the Slow food network.
- Sory Zolé , member of the slow food network and of the food community in Burkina.
- Ndeye Aïssatou Mbaye blogger @ Aistoucuisine.com, author of “Sub-Saharan flavors, Treasures and riches of West Africa. "
- Ibrahima Sory Soula journalist in Guinea Conakry and faithful listener of the world of taste. His report in Conakry on Ramadan in time of covid to listen here.
- Kalilou Terira, longtime listener of the taste of the world and of Rfi, from Cotonou to Benin.

To know more :

The Slow Food network, for good, clean and fair food.
Food community

If you wish to join the Slow Food Burkina Faso network: you can be received by appointment and oriented according to your needs or places of residence in Burkina to be received or integrated into the network at local level by representatives at the level of communities in the territory . So we have the following people:
-Koalga Jean Marie, national coordinator: +226 70 751 168/78911866. Email: koalgajeanmarie@yahoo.fr.
-  Sankara Mady : +22670101693/75298822. Mady is the national referent of the Slow food Burkina food community.Email: associationgp@yahoo.com

The repotage in Guinea of ​​Ibrahima Sory Soumah.

Ramadan in covid times

Musical programming
Li maa Weesu by Youssou N'dour.

RECIPES

EARLY RED BANFORA RICE from the waterfalls region in Burkina Faso

Dish offered by the Slow Food Restaurant called the reunion located in the Pissy / Ouagadougou district. with sesame sauce 

Ingredients for 3 people
250g of red rice / 300g of pea, smoked catfish / 250g of sesame / 2 onions / 100g of soumbala powder / Salt / 1 large fresh pepper

Rice early preparation

1. Put 1L of water in a fire pot.

2.wash the rice and put it in the pot.

3. Cook the rice.

4. Mix it with the spatula to obtain a homogeneous paste.

5. Over low heat, cover the pot for a few minutes and serve in a dish.

Preparation of sesame sauce

1. Roast the sesame for 5 minutes and grind in a mortar.

2. Put the water in a pot over the pillar fire the soumbala with the onion

3. Put in the pot once at the boil

4. Add the sesame paste

5. Gently stir and add the smoked fish, chili and salt.

6. Simmer for about 30 minutes.

ZAMNÉ WITH COUSCOUS DE PETIT MIL

Ingredients
3 kg of zamné (Burkinabé lentils) / 1 kg of millet flour

Cooking

1. Boil the zamne overnight and add half a liter of potash. Let boil for more than 10 hours and touch to see if it is well cooked.

2. Empty the contents and wash with potable water then add potash again and bring to the fire.

4. Mix the millet flour with water and make dumplings then place on the zamné then cover.

5. Cook while tasting and pressing until cooked.

It can be eaten separately or by mixing it. Enjoy your meal ! Here is the dish of the restaurant Les Merveilles de la Savane today.

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