In the honor of good friends like Joan, Katie, Janelle, April, and the many other food photographers that I know, this post will provide you with a glimpse into some of the things that went into my gullet over the past week. Hey, don’t complain- at least I’m not writing about running again (that said, I do believe that the two subjects enjoy a rather symbiotic existence in my life).

This was the first meal that I cooked in my new place. It is tofu stir-fry with a curry sauce that was picked up in Thailand, (Arigatou gozaimasu, Shar!). I was able to break bread and break in my dining table with the wonderfully altruistic Caitlin. I hope that it is the first of many social eating gatherings chez moi…cause eating alone sucks.

 I need to run because this place (aptly named N’Ice Cream) exists in Plateau….and yes, that flavor is called “Obama”

and bien sûr, Obama flavor was nicely done

Another great thing about Dakar is that all kinds of great eating holes can be found, if you’re just willing to wander about sans trepidation. It’s even more fun when you can head out with fellow gastronomic adventurers…here’s a pic from today at a resto near my house. As you can see, we sought out (and successfully obtained) the rare-yet-coveted mountain of rice and fish dish that is so lacking in this country (that is sarcasm, by the way). 

I am quite partial to ordering this drink whenever I go out to eat. You’re not gonna get it if I try to explain to you what this is, so I’ll just say it’s juice.  More specifically, a mixture of bissap and bouye.

“We’re going to need a bigger boat”

And last but definitely not least- behold the crowning glory of all communal consumption- attaya! I could (and probably will) do an entire entry over this tea making and drinking ritual- but I will just let you know for now that it is a strong green tea drink that is fantastic. It also provides a much needed caffeine hit in the afternoon, accompanied by good discussion.  Neex na! 

Okay so there’s a little pictorial essay showing some of the foods that Megan eats while in Dakar. I am trying to strike a balance between toubab “Ewww what’s that?” fare and authentic local chow that is made with more oil and love than I could ever scare up in front of my own cuisinière.  So far so good. But I am certainly going to need to keep running.