Here we are talking about the inevitable topic that challenges even the average French anxiety abroad, I am talking about food (no, no, I'm not afraid of snapshots). Being myself a French way, I think this would pretty quickly if I met someone who is returning from a country I've ever seen: and what you ate there?
Being a methodical mind, I'll make a distinction between what I eat out and what I eat at home. Because yes, you see, my purchasing power has increased dramatically since I live in Niger, I can afford to eat out very regularly.
In France, for lunch, I prepared the day before my dish in the dining room of the Masters. Here, I walk two hundred meters and stop at what we call the canteen: Both women were prepared in large bowls of rice, fragrant rice, semolina and pasta. We can and must be even under threat of suffocation decorate it with a meat sauce. It is very nutritious, so rich that does not end, very economical (about 500 CFA dish, 5 FF, € 0.76), it is local and it's nice.
the evening we can go to the other end of the scale restaurants, restaurant CLAA. It's conditioning, servers can be in costume, the map shows unexpected dishes (from rabbit stew ? Of duck breast with Roquefort? Monkfish?) Class is so that you have a little ashamed.
Between the two, you have full range of Chinese restaurant Italian restaurant, passing by the restaurant and the Senegalese bush corner. However, the very large majority of preparing beef skewers with fries. And meat, here is something. It is soft, melting, salty and flavored just right, it's delicious. It's a bit the specialty, and unfortunately there are not many others even if it is worth the detour.
In home, our regular is mainly governed by a principle: food, Mary and I thought we were doing this long ago. In France, we will prepare delicious dishes, we test new things, we could spend time in the kitchen. Here, the opposite, our ordinary, even if it is balanced more like a jack of ammunition to spend the day as a lifestyle flavor. I can hardly explain it to me, actually. An initial explanation is that when it's 40 degrees, we do not really want to try a sauerkraut dish too sophisticated as any case could not have. It tends to salads, rice or even a prime rib barbecue (it is planned in future purchases), with a pastis as an aperitif because it is conditioned for years as this: that said heat said was said drink pastis and summer meals. The other reason is the severe lack of equipment. No oven (our owner is warned last month that the oven blew the breaker, but not a movement of his hand, despite our calls). Can not find a single pan handle (that's a mystery, I wonder if there is a law prohibiting the Niger). Equally impossible to find a pie dish. Obviously not electrical household appliances, we have not yet invested.
So it will then skewers cooked over a wood fire tonight. Life is not always easy.
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