Cuisine et société en Afrique
Bibliographic Data
| ID | 20034547 |
|---|---|
| Authors | Monique Chastanet (Centre National de la Recherche Scientifique, corresponding author) |
| Year | 2002 |
| Pages | 173-190 |
| Publication date | 2002-01-01 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | CHAPTER |
| Venue | Cuisine et société en Afrique (SOURCE_BOOK) |
| Publisher | Karthala (PUBLISHER) |
| DOI | 10.3917/kart.chas.2002.01.0173 |
| OpenAlex | W4213366335 |
| ISBN | 9782845862784 |
| Language | FR |
| Citations received | 3 |
| References cited | 1 |
From the 17th till the mid-19th century, European sources presented " sanglé " and couscous as the major dishes in Senegambia and neighbouring areas. Stemming from two local words in Wolof and Fula, " sanglé " refers to millet or sorghum semolina and the various dishes it is used to make. These dishes have their own names, reported in the accounts left by Europeans. Served with a " bouillon " (a stock of meat, fish, vegetables, herbs and spices) or with milk products, " sanglé " is usually described in old sources as being served for the noon meal or a snack, couscous being reserved for the evening meal. " Sanglé " is prepared in several ways. The semolina cooked in salted water might be served (even nowadays) as a " porridge " in the morning. The much appreciated dish that comes from adding milk, honey, sugar and some other ingredients is the main form in which " sanglé " has been handed down from the past but with a different status: it is no longer the main dish but a snack or even a dessert. When cooked in a " bouillon " or " sauce ", " sanglé " seems to have been a less prestigious dish. In fact the recipes using semolina have been and still are less appreciated than the more time-consuming ones using flour. Moreover these recipes for dishes " from a single pot ", as the Soninke say, represent a sort of fast food from the past that is less prestigious than the dishes where a cereal and the " sauce " to be served with it are prepared separately. " Sanglé " recipes, though seldom used nowadays, are probably at the origin of Senegal's " national dish ", rice with fish or meat, millet or sorghum semolina having been replaced during the colonial period with broken rice imported from Indochina
| Unique citing works | 3 |
|---|---|
| Citations per year | 0,25 |
| Citation span | 2014 - 2014 (1) |
| Citation velocity | historical |
| Highly cited | No |
| Citation types | Neutral: 3 |