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Revisions to Hospitality

Hospitality

Hospitality is given such importance in Senegalese culture that it is widely considered to be part of the national identity. The Wolof^[78] word for hospitality is "teranga" and it is so identified with the pride of Senegal that the national football team is known as the Lions of Teranga.^[17]

Revisions Senegal Tea Culture

Senegalese tea culture is an important part of daily social life. Senegal tea-drinking revolves around Chinese Green tea and copious amounts of sugar, similar to other countries in the West Africa region, such as Guinea, Gambia and Mauritania. In and around Senegal, tea is prepared and presented in an elaborate process known by the Wolof word, attaya or ataaya. People sometimes drink tea at breakfast but more particularly after meals, and it is the beverage that is offered to friends and visitors. Drinking tea promotes conversation and maintains friendship because it takes a long time to prepare properly.

Pierre Thiam, owner of a Senegalese restaurant in Brooklyn called Le Grand Dakar and author of Yolele, describes les trois normaux in symbolic terms of life’s three stages:  the first is bitter like life; the second is sweet like love; and the third is gentle like the breath of death.

Senegalese-style mint tea is served in three separate stages, called "the three concoctions":

Chinese green tea leaves are put into the teapot with some water and mint leaves and boiled over a charcoal stove. Sugar is added to the teapot and the tea is poured into small glasses of a certain height and then poured back and forth from the glass to the teapot several times so that foam appears in the glass. The thicker the foam, the better the tea.

Revisions to Senegal Cuisine Page

Senegalese cuisine

From Wikipedia, the free encyclopedia Jump to navigationJump to searchPoulet yassa

The cuisine of Senegal is a West African cuisine influenced by North African, French, and Portuguese cuisine and derives from the nation's many ethnic groups, the largest being the Wolof. Islam, which first penetrated the region in the 11th century, also plays a role in the cuisine. Senegal was a colony of France until 1960. Ever since its colonization, emigrants have brought Senegalese cuisine to many other regions.

Because Senegal borders the Atlantic Ocean, fish is very important in Senegalese cooking. Chicken, lamb, peas, eggs, and beef are also used, but pork is not due to the nation’s largely Muslim population. Peanuts, the primary crop of Senegal, as well as couscous, white rice, sweet potatoes, lentils, black-eyed peas and various vegetables, are also incorporated into many recipes. Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or couscous, or eaten with bread.

Popular fresh juices are made from bissap, ginger, bouye (pronounced 'buoy', which is the fruit of the baobab tree, also known as "monkey bread fruit"), mango, or other fruit or wild trees (most famously soursop, which is called corossol in French). Desserts are very rich and sweet, combining native ingredients with the extravagance and style characteristic of the French impact on Senegal’s culinary methods. They are often served with fresh fruit and are traditionally followed by coffee or tea.

Contents

• 1Meals
• 2Desserts
• 3See also
• 4References
• 5External links

Meals[edit]

Thiéboudienne Chebu Yapp, a beef version of thiéboudienne

• Thieboudienne or chebu jën (among other names): The literal English translation of the dish is “The Rice of Fish”. Dubbed as the national dish of Senegal, it consists of flavoursome fish that has been marinated with parsley, lemon, garlic, onions (and other herbs), and then later cooked with tomato paste and a variety of vegetables such as lettuce, cabbage, and carrots. Rice is later added to the mix giving it a reddish look.
• Thiébou yapp or chebu yap: The literal English translation of the dish is “The Rice of Meat”. It is very popular with the Senegalese and is usually cooked with beef (or lamb) that is first fried and garnished with onions, garlic, black pepper, red pepper, and salt (and other ingredients). Mustard and water are later added to the mix for the meat to tenderize and soak up all the flavours. Like Chebu Jën, rice is then added to the mix and tends to be garnished with either green olives or cooked black eyed peas.
• Thiébou guinar or chebu ginaar: The literal English translation of the dish is “The Rice of Chicken”. The preparation and procedures are similar to that of Ceebu Yapp; the chicken is first fried with herbs and spices, and later soaked in water and mustard. When the rice is to be added, it is usually garnished with carrots.
• Thiébou guerté or chebu gerte: The literal English translation of the dish is “The Rice of Peanut”. Peanuts are known to be Senegal's cash crop. It too follows the same preparations and procedures as Ceebu Yapp and Ceebu Guinaar, where the meat is first fried with herbs and spices. However, peanut butter is added to the dish, replacing mustard, which is added with water to allow the meat to soak up all the flavour. Creating a thick paste, rice is then added to the mix. This dish is not very well known and is rarely cooked by the Senegalese, but if so, only on special occasions.
• Yassa: Now popular with other West African countries, Yassa is either chicken or fish that is first marinated with spices, and then simmered in a pan with onion, garlic, mustard, and lemon juice. This creates a chicken and onion sauce side-dish that is served with plain white rice.Couscous Senegalese thièré with chicken and sauce (thièré/chere - same word, spellings vary)

• Chere, a millet couscous found in Senegal, Gambia and Mauritania.^[1]
• Maafe, seasoned fish, chicken, lamb, or beef cooked with vegetables in a tomato and peanut butter sauce.
• Bassi-salté, seasoned meat cooked with tomato paste and vegetables over the local couscous called chere.
• Sombi, sweet milk-rice soup.
• Capitaine à la Saint-Louisienne, perch stuffed with spices.
• Footi, a vegetable sauce^[2]
• Ndambé or ndambe, beans that are cooked in a spiced tomato paste, typically served on bread as a breakfast sandwich.
• Fattaya, most often a street food, fried dough filled with French fries, a thick yassa onion sauce, a fried egg, a little bit of ketchup and hot sauce.

Desserts[edit]

• Thiakry, a couscous pudding.
• Cinq Centimes, the Five-Cent Cookie, a peanut cookie popular in marketplaces.
• Banana Glace, a sophisticated banana soup dessert concentrated by Mamadou, owner of Les Cannibales Deux Restaurant in Dakar.

Revisions to Senegal Cuisine

Cuisine

Further information: Senegalese cuisine

Because Senegal borders the Atlantic Ocean, fish is very important. Chicken, lamb, peas, eggs, and beef are also used in Senegalese cooking, but not pork, due to the nation's largely Muslim population. Peanuts, the primary crop of Senegal, as well as couscous, white rice, sweet potatoes, lentils, black-eyed peas and various vegetables, are also incorporated into many recipes. Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or couscous, or eaten with bread.

Popular fresh juices are made from bissap, ginger, buy (pronounced 'buoy', which is the fruit of the baobab tree, also known as "monkey bread fruit"), mango, or other fruit or wild trees (most famously soursop, which is called corossol in French). Desserts are very rich and sweet, combining native ingredients with the extravagance and style characteristic of the French impact on Senegal's culinary methods. They are often served with fresh fruit and are traditionally followed by coffee or tea.

Revisions to Senegal Wrestling

Wrestling is Senegal's most popular sport and has become a national obsession. It traditionally serves many young men to escape poverty and it is the only sport recognized as developed independently of Western culture.

Revisions to Political Paragraph; Senegal

The 2012 presidential election was controversial due to President Wade's candidacy, as the opposition argued he should not be considered eligible to run again. Several youth opposition movements, including M23 and Y'en a Marre, emerged in June 2011. In the end, Macky Sall of the Alliance for the Republic won, and Wade conceded the election to Sall. This peaceful and democratic transition was hailed by many foreign observers, such as the EU as a show of "maturity".

On 19 September 2012, lawmakers voted to do away with the Senate to save an estimated $15 million.

Evaluation of "Little Red Riding Hood (1997 film)"