The taste of the world

The Rooster sings “sauce” Taste of the world

Sayouba and non-timber wood processors in Bérégadougou in Burkina Faso.

© Sayouba Traoré/The Rooster sings

By: Clémence Denavit Follow

3 mins

Sayouba Traoré, child of the savannah, wanted the voice of the villagers to be heard on the radio: that of farmers, processors, sages, elders, breeders, the voice of the earth and even the song of oil in the pots.

For RFI, he went to the villages and brought the life of Africa to the airwaves since “even if the cities have grown, the spirit has always been there and remains in the village”.

He gave voice to those who are never heard - even if they represent 85% of the African population - with respect, humility and affection.

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Years that the rooster sings to the sound of pasta being pounded and leaves being turned, to stories of the thousand uses of cassava, the virtues of fonio, the voices of women processors, planters of date palms, all ages, of all generations, all from the rural world.

From the school of the schoolless, to the fighting women, and forced marriages, to the grain stocks through the livestock market, everything can be approached and discussed in the village.

Sayouba, with open, curious and generous eyes, listens to and records “those who know, because they know their work”, and then conveys this message so that it is understood by as many people as possible throughout the world.

The kitchen, shared 3 times a day in the best of cases, links Le Coq chante to Goût du monde, Sayouba Traoré and his programs have always been sources of inspiration and happiness.

At our table, therefore,

, writer, poet, journalist, and producer on RFI of

, and of

.

Sayouba also produced the 

series .

The rooster sings on social networks

.

Flavors and traditions

was the daily column of Sayouba Traoré in Afrique Midi, the hour of information presented each day by Laurent Sadoux.

Sayouba Traoré and Clémence Denavit on tiptoe.

© Cécile Bonici/RFI

For further

Sayouba Traoré is a writer and a poet.

He has published several books with Vents d'ailleurs editions, including:

, and

, published by Vents d'ailleurs.

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Karme Cattle Market.

© Sayouba Traoré/The Rooster sings

Musical programming

- AFRIKA, 

by Salif Keita

- Dogon Remix, 

Amazons of Africa, talent RFI 2021.

Recipe

Millet croquettes – from pocket recipes concocted for you, with local African products, by chef Harouna Sow.

The croquettes, small crispy balls are delicious.

Those with chickpeas have seduced the world, because the world has not yet tasted millet croquettes!

Serves 4 

This recipe requires starting the day before to soak the millet overnight.

Ingredients

The recipe for millet croquettes

- The day before, soak the millet in cold water for 8 hours.

- Drain the millet, and mix it with a little water to obtain an almost smooth paste.

- Add the ingredients (dried fish, chilli, garlic, dill, onion) then mix again to obtain a smooth paste.

- Add the flour and the yeast.

Mix well and refrigerate for half an hour.

- Heat your oil.

Form balls, crush them slightly to form palets.

Fry them for 3 minutes, then drain them on absorbent paper.

- Serve hot with raw vegetables accompanied by a lemon yoghurt sauce.

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• Gastronomy

• Food

• Africa

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