In my estimation, fadiirad is, ethnocentrically speaking, the local equivalent of a Tex-Mex burrito bowl, eaten from an aluminum take-away box on the street. The base of it, literally and figuratively, is a grilled bread called sabaayad, according to The Googles it’s similar to India’s paratha – a flat, flaky, oily, simple combination of flour, water, salt.
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.
Fried pastries are a delicate matter, both literally and figuratively. people are particular, even passionate, about things like flake, crumb, and chew, and granulated versus powdered sugars. Families, cities, entire nations insist upon their unique patisserie, the best one, the only one, the right way. There’s no sense arguing; just keep chewing. I present to you the humble bombolouni of Sidi Bou Said, in Tunisia: Ragged edges, thick crunch, airy interior, served piping hot between pastry papers, tTo be eaten with gusto, and gratitude. [3esheq, Zied!] . . PS: If you like what you see here on Outernotes, please subscribe to receive posts to your inbox! Click “Follow these notes,” top right of the page!
Frou frou, or millet flour beignets, served here with a street-side morning dish of slow-roasted lamb in a green sauce with fried, sweet plantains. This satisfied a breakfast quartet, eaten by hand on the floor of a dusty boutique in Dialakoroba village, south of Bamako.
Dibi sogo: freshly roasted lamb purchased on the road. seasoned with piment and salt, tossed with grilled onions.
Friday is market day in Ouelessebougou, and villagers from miles away come to buy, sell, trade, and snack. We indulged in savory bean-flour beignets and piment, a spicy paste.