Dolli, Magi nokoss, Jumbo, Maggi, Joker, Adja, Jongué, Tak, Mami, Khadija, Dior, Tem Tem, so many broths used by the Senegalese cook to make the difference in her pot. It is a plate of silent chronic illnesses that she serves.
The Senegalese dish would it become a real poison for the average citizen? The answer is obvious, given the upsurge of noncommunicable diseases. Life expectancy in Senegal has also taken a big hit.
Nowadays, the traditional meal, well seasoned, would present culinary tastes often more exquisite than those of our mammys. Senegalese women keen on good flavor have the art of spicing up the plate. All kinds of ingredients pass into the pot which is increasingly depleted in nutritional value and enriched in salt and calories. When flavor enhancers kick in, you just have to expect an explosive cocktail. There are many who point their index fingers at the stove: the poison is on the plate.
Are you interested in this article and want to read it in full?
Access all Premium content. Over 2000 articles and ebooks