Female: I’m here with the Chef Tobi. Can you please tell me what you’re cooking?
Male: I’m cooking a dish that’s called Tubulet and it’s a dish that the cook in Mauritania and they cook in Senegal, Senegal West Africa. It’s a dish that usually, it takes a big group of women to make it because they say that you know making each little fish bowl takes a long time. So, usually it’s like a social event that they all gather and you know they’ll make that stuff. This is usually like a festive food, you know. It’s not everyday food.
Female: What is some of the ingredients?
Male: This is Coley fish and it’s mixed with the pepsiad which is like parsley with garlic, it has a finely chopped onions, it has chili peppers, peri-peri chili peppers. It has garlic and spices and this is just fried a little bit and then it’s added to the sauce towards the end when it gets almost ready. All food usually has what they call nocus and it’s like a mix of onions, garlic, spices, chili pepper and you mash it up and its has the same use that they would have in Indian food for like they call like the curry paste. So this is what you’re going to add to the sauce once it starts cooking. This is where it gets the taste.
Female: Can you tell me a bit about this particular juice?
Male: Well, the hibiscus juice is something very, very old. It came back to 3000 years old in Egypt and we have it also a lot in West Africa and Senegal and Mali and Mauritania. It’s made from the infusion from the hibiscus flowers that we cook for like long time with very slow heat and the juice is getting out from the flowers, and when its ready, it have a very nice smell from the flowers.
Female: Cheers.
Male: Cheers. It is good.
Female: Yeah.
Male: Yeah.
Female: It’s really good.
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