Andy Learns How to Cook Senegalese Food Bon Apptit
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Date: 2019-10-29
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Comments and reviews: 10
Meoiswa
Carla must know, since she loves plantains: Buy very uniformly yellowed plantains, gently wash them and pat them dry, then store them in a cool dry place until they become _completely_ black (some whitening may happen, that is fine. Peel and cut them just like you did here (be careful as they will be VERY mushy) and fry them in a gentle heat. They will become super crispy, caramelize and become almost like a mix between a hard candy and a mush of absolute plantain goodness. Bonus plantain recipe: Take green plantains, cut them in cube-ish chunks, fry those lightly, in gentle heat, then crush them to about 1/3 inches tall patties and fry them again (in gentle heat) until they golden like fries. These tostones are amazing with special sauce (ketchup + mayo) and grated Queso blanco (a salty, hard, crumbly white cheese)
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Carla must know, since she loves plantains: Buy very uniformly yellowed plantains, gently wash them and pat them dry, then store them in a cool dry place until they become _completely_ black (some whitening may happen, that is fine. Peel and cut them just like you did here (be careful as they will be VERY mushy) and fry them in a gentle heat. They will become super crispy, caramelize and become almost like a mix between a hard candy and a mush of absolute plantain goodness. Bonus plantain recipe: Take green plantains, cut them in cube-ish chunks, fry those lightly, in gentle heat, then crush them to about 1/3 inches tall patties and fry them again (in gentle heat) until they golden like fries. These tostones are amazing with special sauce (ketchup + mayo) and grated Queso blanco (a salty, hard, crumbly white cheese)
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Catherine Reed
So, first, is Fonio related to wheat, because I feel that it is. I'm probably wrong, and I'm okay with that. I am mostly wrong, but I really like to learn. Second, at what point in time does food become historical, because a lot of foods behind traditions could never have existed before 1492. I'm American, don't blame Europe or Asia or Africa for this question. I feel many traditional foods aren't really traditional because they involve relatively new foods. Some of them were known about before, but were considered poisonous. I don't argue about this often, I respect others too much. Just, sometimes it does get to me, so I'm finally asking someone considered a pro.
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So, first, is Fonio related to wheat, because I feel that it is. I'm probably wrong, and I'm okay with that. I am mostly wrong, but I really like to learn. Second, at what point in time does food become historical, because a lot of foods behind traditions could never have existed before 1492. I'm American, don't blame Europe or Asia or Africa for this question. I feel many traditional foods aren't really traditional because they involve relatively new foods. Some of them were known about before, but were considered poisonous. I don't argue about this often, I respect others too much. Just, sometimes it does get to me, so I'm finally asking someone considered a pro.
reply
Brie’s Thoughts
Andy describes the food in a way that suggests that he isnt as enthusiastic about it as he is with other foods. He doesnt describe it in a way to encourage others to try it. Comes across as he isnt aware of or very fond of certain types of African cuisine. That could just be how he talks, however. I love African cuisine and am used to some people describing it in a certain way that makes it sound too alien or different or not for the average cook to try. The woman he cooks with seems to like the food more than he does. she seems to really respect the cuisine.
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Andy describes the food in a way that suggests that he isnt as enthusiastic about it as he is with other foods. He doesnt describe it in a way to encourage others to try it. Comes across as he isnt aware of or very fond of certain types of African cuisine. That could just be how he talks, however. I love African cuisine and am used to some people describing it in a certain way that makes it sound too alien or different or not for the average cook to try. The woman he cooks with seems to like the food more than he does. she seems to really respect the cuisine.
reply
psychastheneia7
I miss our local neighborhood Senegalese. Used to go there. Wait for two hours for our food to get served (only customers in restaurant) but then it would be the most flavorful bites I've had in my life. Only customers in restaurant as I said explains why it shut down. People opted for the trendy taco shops and the burger joints. We need some of those recipes (even though I suspect as with Southern cuisine and many others it's just pour as much as you feel)
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I miss our local neighborhood Senegalese. Used to go there. Wait for two hours for our food to get served (only customers in restaurant) but then it would be the most flavorful bites I've had in my life. Only customers in restaurant as I said explains why it shut down. People opted for the trendy taco shops and the burger joints. We need some of those recipes (even though I suspect as with Southern cuisine and many others it's just pour as much as you feel)
reply
HueManateee
Outstanding Episode. Andy show bravado when he taste tests those ingredients. One of the greatest gifts of BA is that gently encourages the audience to try new ingredients, cook with new methods, and to confidently depart the cooking styles/methods of our youth. I've reached the point of seeking two new spices a month and two new ingredients a month. Not the fastest way to expand my skills, but it is a continuous path to good food. (Usually tasty)
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Outstanding Episode. Andy show bravado when he taste tests those ingredients. One of the greatest gifts of BA is that gently encourages the audience to try new ingredients, cook with new methods, and to confidently depart the cooking styles/methods of our youth. I've reached the point of seeking two new spices a month and two new ingredients a month. Not the fastest way to expand my skills, but it is a continuous path to good food. (Usually tasty)
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Anna Sade
Love love love this series. Gives the viewers a great insight to more exotic cuisines. I find it amazing that Andy is hosting it. I noticed that he's very versatile and has a great cooking range, he can cook very high class cuisine but also does a lot of far east inspired dishes and of course Persian food. Couldn't imagine a better host to do this. Keep it up BA with the quality content x
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Love love love this series. Gives the viewers a great insight to more exotic cuisines. I find it amazing that Andy is hosting it. I noticed that he's very versatile and has a great cooking range, he can cook very high class cuisine but also does a lot of far east inspired dishes and of course Persian food. Couldn't imagine a better host to do this. Keep it up BA with the quality content x
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Tay Katoo
Its a crime that its taken so long for these amazing ingredients, dishes and culture to make their debut in the States at large. Great job, everyoneAlso, Pierre was an excellent teacher and ambassador, while Andy did a brilliant job bringing the flavors to life for us viewers Also, the other chef, Hamidou, was so sweet and funny - and serious about his chopping
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Its a crime that its taken so long for these amazing ingredients, dishes and culture to make their debut in the States at large. Great job, everyoneAlso, Pierre was an excellent teacher and ambassador, while Andy did a brilliant job bringing the flavors to life for us viewers Also, the other chef, Hamidou, was so sweet and funny - and serious about his chopping
reply
Wikidi
I am Nigerian but I live in America now. When my fad went to Rwanda he discovered moringa and fell in love with it. When he came back to Nigeria, he tried to find it for months. Turns out there had been one growing in front of us the entire timeAlso while Senegal made Jellof. We perfected it. It is really great with Fried plantain.
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I am Nigerian but I live in America now. When my fad went to Rwanda he discovered moringa and fell in love with it. When he came back to Nigeria, he tried to find it for months. Turns out there had been one growing in front of us the entire timeAlso while Senegal made Jellof. We perfected it. It is really great with Fried plantain.
reply
Saphia Essop
It would be amazing to introduce Fonio to South Africa, where we have an increasingly large desert region and longer droughts every year. The current solution has been to genetically modify maize to grow in harsher climates, but this would be an interesting venture into sustainable and nutritious farming
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It would be amazing to introduce Fonio to South Africa, where we have an increasingly large desert region and longer droughts every year. The current solution has been to genetically modify maize to grow in harsher climates, but this would be an interesting venture into sustainable and nutritious farming
reply
AkeemDenim
Amazing episode. I am happy to see West African food highlighted and presented to a broader audience. Pierre and Hamidou did a great job explaining and showcasing the cuisine and props to Andy too, he was a great student and they had great chemistry.
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Amazing episode. I am happy to see West African food highlighted and presented to a broader audience. Pierre and Hamidou did a great job explaining and showcasing the cuisine and props to Andy too, he was a great student and they had great chemistry.
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