Culinary Anthropologist

Better lait than never

Leave a Comment

Smbarnabyyoghurt0001.jpgBarnaby’s met so many cheese-makers on this trip that he’s starting to consider himself a bit of an expert.  So since our cheddar-making experiments in Morocco he’s been a bit disappointed by the lack of dairy products.  He met the occasional Fulani cattle-herder in Senegal and Mali, and admired their milk and butter, but that’s been about it.

So once he got to Burkina Faso he was quite excited to see just how much people like yoghurt.  Apparently you can’t even open a telecentre here without a stock of high quality yoghurt to go with your fax machine and mobile phone cards.  Smtelecentreyaourt0001.jpgPeople will happily have it for breakfast, lunch and dinner, or just for a snack in between with a nice fresh baguette.  Perfect!

Then he noticed their slightly disturbing tendency to pair it with offal.  He’s never been a big fan of offalSmoffalmenu0001.jpgBut in Ouagadougou, he pulled himself together and gave it a try: a classic baguette, yoghurt and liver combo.  Delicious!  Meaty, juicy and rich, with all the dairy goodness he’d been waiting for.  He might wait a bit before moving on to the brain, heart and kidney versions, though.

Comments are closed