A simple, and simply delicious, Tunisian fricassee, prepared by the most charming of sandwich assemblers. The fricassee is all about this special bread: a golden, fried roll, a bit spongy, but perfectly sturdy to house a festive mélange of Mediterranean delights: tuna, potatoes, egg, méchouia, olive oil, harissa, salt, an olive for some spunk. To enjoy at a slow stroll, in good company.
Beef brochettes – some of the best in Mali! At Hotel l’Auberge in Ségou: great food, kind staff, great location– and delicious honey for sale!
Lunch for a crowd, in Ouelessebougou: Riz au gras with veggies and lamb. These are, by the way, giant plastic tubs for washing clothes.
A mid-afternoon office snack of Le popcorn or, as it’s known in Bambara, kabani (lit. corn-little), dusted with an addictive combination of powdered milk and sugar. The dried milk, once saturated by your salivary glands, renders the popcorn creamy and sweet in your mouth. It works, it really works. Enjoyed with coffee and tea.