Food Preparation

Street Food in Dakar & Suburbs (4): The Construction

On every street corner, too, various street food outlets compete for customers with other types of businesses. These places are either "canteens" or garages of houses transformed into catering spaces with a large table and wooden benches around for customers, or metal or wooden kiosks glued to a wall or by the roadside.

The materials used are numerous: stainless steel or plastic or glass containers, spoons, dishes, a gas bottle or coal furnace, plastic basins for laundry, a few 20-litre oil cans recycled into water reserves and a stack of newspaper used as packaging.

Tabaski Twenty Twenty (2)

The first activity on the feast day tabaski is group prayer in the public squares. Otherwise it will led in the mosques by the Imams who will be the first to slaughter their animals. After the immolation of the Imams from each zone, the rest of the community starts to slaughter their animal. Following the mechanical skinning of the animals, the meat is distributed at three levels: firstly, the share of the disadvantaged first, then the next of kin and the third part is for the family. This meat is consumed in different dishes, at least within the families.

Practice for High Quality

The first step in making steamed, pickled tea the traditional way is to evenly lay out the tea leaves on a reed or bamboo mat. Next, the tea is rolled out by hand. This is done by placing both hands side by side and gently pressing down on the tea leaves with the lower palm of both hands.The steady back and forth motion of the slowly rolls the tea leaves. More and more pressure is added as the tea leaves begin to roll and curl up. This process takes about 15 minutes. Locals may use tea rolling machines if they are available. 

Traditional Soybean Cury

Famous Traditional PaOh Soybean Cury

This one of the most famous traditonal foods in our country, Myanmar, especially in Southern Shan State.

The PaOh ethnic group has been used to this kind of food since their ancestors. Soybean cury and the PaOh ethnic people are inseparable from their society.

They always use every ingredient (soybean, chilli, salt, tomato, peanut oil) in these foods from their local resources without buying from outsides.

Problem of Yellow Color (Dye)

This report released by the Ministry of Health states their persistent monitoring and testing of food products to ensure health safety and promote the well-being of citizens. It further explains that on lab examinations, 43 brands of tea (pickled) on the Myanmar market contained significant traces of Auramine O. Auramine O is a diarylmethane dye used in fabric coloring processes and despite lacking any immediate affect on consumer health, is hazardous and harmful to the kidneys and liver, therefore unsuitable for consumption.

Identity of Food and the Vendor

Bruno to vendor: Are you a Moor?

Vendor: “I am a Pulaar (ethnic group from Senegal) sir, and I am from Lao Air. You can't read? It's nevertheless well written on my beautiful stove! - - aere lao cité baratal fouta toro.  ... I know this way of preparing meat better than the Moors. It is a job, like any other, that does not belong to any ethnic group."

Street Food in Dakar & Suburbs (1): New Eating Habits

Depending on the time of day, meals with varied menus are served to this very diverse clientele. For breakfast, for example, the saleswomen have bowls on a table, each containing a sauce to make a sandwich, at the customer's discretion, on site or to take away, wrapped in newspaper:

"Arame provides its customers with three long benches. On his table are bowls containing mayonnaise, tuna, pea sauce, spaghetti, French fries, canned meat, ndambé etc. It adds seasonings and spices (chilli, pepper, broth) to foods to suit the taste of customers.

Making Jou: Traditional Boro Rice Beer

Jou is the most favoured traditional brew of the Boro people in Assam. It has social, cultural and religious usage but jou for a long time was identified with the community. Particularly the Hindu caste society of Assam looked down upon the indigenous (tribal) people of Assam because of their traditional lifeways that involved making and drinking of jou. But for the Boros, no ritual and custom is complete without it. Traditionally, Boro women were expected to know how to make jou, and therefore, this community knowledge also is held by women.

Food preparation: Questions of Hygiene

"We used to pack food while wearing gloves but some customers would ask us to take them off and then pack with bare hands," one of the vednor's response to us when we asked her why she didn't wear gloves while packing food.

We were puzzled by this response. Why did the customers ask the vendors to remove their gloves? How did the customers perceive gloves? Is there lack of awareness over hygiene? Do people - vendors and customers- view hygiene differently?

 

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