Tap Tap — Anybody There?

     |    Wednesday, der 6. June 2012

The May issue of Saveur magazine had an extensive article about a cuisine I’d always been interested in: Senegalese. I’ve been to exactly one Senegalese restaurant, in Paris, years ago, having lunch with a friend of a friend, and we had the usual: wolof rice (a rice-and-turkey concoction) and a fish stuffed with lemon and 

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