We went there in the morning because it was great to spend time with the catering chef Aïché Coulibaly. Discussions, laughter, the pleasure of exchanging and transmitting … Aïché told us about his travels, his Mauritanian culture, his family, his recipes. He joyfully passed on to us all his wealth!
Aïché Coulibaly taught us how to cook fatayas. Donuts stuffed with salmon, red and green peppers and cheese (preferably Comté and mozzarella).
For the salad: lettuce, dill, chives. Chef’s tip: keep your herbs by placing them in the center of your salad in the fridge!
We cooked a chicken yassa (Senegal). The chicken is massaged into a marinade, then stewed, then fried and simmered in its sauce. We will not reveal all the secrets (discovery of the kombava, that absolutely magical little grainy lime !!). We accompanied the chicken with white rice. Apart from the little trick: always rinse the rice two or three times, add two teaspoons of oil and a few raisins in the rice water.
Mauritanian cuisine is excellent, complex, tasty, sophisticated! You can learn from Aïché, she does cooking training seminars to share her African culture, for everyone!
Contact her here, she is her Instagram and order her dishes: 07 66 21 22 79