00:00Welcome to Dakar, the land of Taranga.
00:02Together let's discover authentic flavors, culinary traditions and exceptional talent.
00:08Join me for a unique experience and let me take you on a journey through Dakar one dish at a
00:13time.
00:15But before heading to our first stop, Marie is drawn to one of Dakar's countless markets
00:20in search of a special delicacy that here everyone seems to know.
00:26This is confit de mad, mad fruit cooked with sugar.
00:35It's very good.
00:37The mad fruit is cooked with sugar in long-standing tradition, sweet, slightly sour and full of energy.
00:44For many, it's the taste of their childhood.
00:49It's to die for.
00:52Confit de mad is often combined with different fruits.
00:55So this is passion fruit. It's got a bit of a kick.
01:00Or as a savory variation.
01:04These are dried prawns, cockles and tamarind.
01:10He's going to add some and show us how to eat it.
01:13Mad is street food with character, simple but bold.
01:17But Dakar cuisine is more than just snacks.
01:20A new food movement is growing.
01:23Everyone knows fast food.
01:26But do you also know slow food?
01:29Mbayang Ning sees herself as an activist for mindful eating.
01:33And she has an ambitious mission.
01:36My dream is to change the eating habits of the Senegalese.
01:42Contrary to what you might think, slow food doesn't mean eating slowly.
01:46It means knowing what we eat and why.
01:50We don't need to eat unhealthy foods that aren't suited to our bodies.
01:54Instead, we should eat what we grow ourselves in a healthy way.
02:00Mbayang is raising awareness of traditional foods long sidelined by colonial-era imports like weed and maize,
02:06whose impact is still felt today.
02:11We have all these grains in Senegal, but we don't know many dishes or many ways to prepare them.
02:17So I'm trying to introduce people to them.
02:21I use millet, corn, sorghum, and also fonio to make meals.
02:26For example, with fonio, we make something called tibou fonio.
02:30It's fonio with millet and fish, or fonio with meat.
02:38Fonio is one of West Africa's oldest grains, gluten-free and valued as easy to digest.
02:44On her social media, Mbayang shows how slow food fits into daily life.
02:51Cooking with her community and highlighting flavorful local alternatives to imported grains.
03:04From a truly local grain to perhaps the most French of all pastries, naturally with a distinct Dakar twist.
03:14Now I'm going to take you to a secret place where no one has access but me.
03:19We're going to discover and taste some typically Senegalese macaroons.
03:24Macaroons are a classic French patisserie, a colonial legacy.
03:30Yvonne Cisse takes the technique and fills it with Senegalese flavors.
03:35I found macaroons in some pastry shops, and one day while I was having dinner, I reached into the box.
03:41But then I thought, there's a problem.
03:44I have raspberry macaroons, pistachio macaroons, but on the table there's hibiscus tea and porridge.
03:51So I said to my daughters, I can't find any macaroons with local flavors.
03:56And they said, you can make macaroons.
03:59Her macaroons now travel to France, proof that local culture can compete globally.
04:05As our journey comes to an end, Marie wants to take us to one of her favorite places.
04:13This is an iconic restaurant in Pointe des Almendies.
04:16It specializes in all kinds of seafood and fish, and it's my favorite.
04:22Thanks to Dakar's location on the Atlantic Ocean, seafood isn't a luxury, it's part of everyday life.
04:28What Marie especially enjoys are oysters, a prized local delicacy along the Senegalese coast.
04:35Look how plump they are, how beautiful, how good.
04:39So I'm going to show you how I eat them.
04:41A little lemon. Here we go.
04:43A little citron.
04:45Here.
04:47And here.
04:50Mmm.
04:52Excellent.
04:56From mad to macaroons, from Fogno to the day's catch,
05:01Dakar is a city of culinary contrasts, featuring cuisine that preserves tradition while daring to explore the new.
05:13To be continued...
05:14To be continued...
05:14This is a tiny image of my local cuisine.
05:14This is a tiny image of the moon.
05:14I'm here to open up the world,
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