Reinventing Christmas flavours in Senegal

FRANCE 24 English

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00:00Pissier façon Diby, named after the very popular street skewers cooked over a wood fire in Senegal.

00:07This beef is the signature creation of French Senegalese chef Aida Gai.

00:15This is smoked Diby beef, revisited.

00:18Basically, it is like a pot au feu.

00:21We cook beef brisket for hours, and then we shred it and smoke it.

00:25Cooked tenderly, the beef is also served as breaded meatballs.

00:34The menu tonight also includes white chocolate cookies with moringa,

00:37a local plant rich in vitamins, and finished with pickled okra, adding crunch and a touch of acidity.

00:46The idea is to work with Senegalese ingredients, not to claim that we are reinventing Senegalese dishes.

00:52There are women on every street corner making amazing che, amazing yassa, and so on.

00:58The goal was to break down the ingredients they used and introduce them in a different way.

01:05A philosophy this chef has been developing over four years, and one she's put to the test on Christmas Eve.

01:12For savoury dishes, we have little fataya yassa with orange and green olives.

01:17We also have sweet potato hummus with our pickles and manais bread.

01:20For something sweet, there are small white chocolate moringa cookies and a little passion fruit mousse.

01:27Enjoy!

01:30Bonne degustation!

01:31I really love the mix of seafood and naan-based products.

01:36It brings so many flavours to the palate.

01:40I absolutely loved it.

01:42Ten out of ten.

01:45This creativity is rooted in tradition,

01:48and is winning over more and more chefs in Senegal this Christmas.

01:52And it will be great.

02:12Let's watch this.

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