The Dakar Farmers Market is back!

The question has been on everyone’s lips for weeks, and now we finally have the answer: the Dakar Farmers Market will return to Marina Bay in Ngor on November 4 — and of course we’ll be there, serving SnoCones and more!

We’re proud to have been part of the success story of the ever-expanding Dakar Farmers Market since February 2016, when we brought our pop-up photo booth — and a month later, when we first introduced Dakar to our mango curry (and promptly sold out.) Ever since, we’ve been delighted by the market’s rapid growth and eventual move to Marina Bay, always happy to meet new and old friends, partners, and exciting vendors on the first Saturday of the month.

Mark your calendars, make sure to follow the market on Facebook — and we hope to see you at Marina Bay on November 4!

Meet Fonio: Pierre Thiam’s TED Talk on the Senegalese “Miracle Grain”

Forget quinoa: meet fonio, the ancient “miracle grain”. Renowned Senegalese chef Pierre Thiam recently gave an impassioned talk at TED Global in Tanzania, presenting his vision for the versatile grain native to Senegal — and what Léopold Sédar Senghor called “the rendezvous of giving and receiving.”

Pierre has been a friend and advisor to Abracadabra since the beginning, and you can find a number of fonio recipes on our menu, including our fonio-and-bissap stuffed tomatoes as well as fonio crackers, porridge, and salads.

Watch Pierre’s talk below and click through to the TED blog, where he also shares his recipe for vegetarian fonio sushi.


Visiting Taaru Askan Farm

Succulence and Surprise at the Taaru Askan Farm in Senegal

The first time I met Nicole, she was giggling with delight as she waved packets of organics seeds in front me. Imported from the USA.

“You wouldn’t believe what will actually grow here!” she exclaimed, “we’re trying out all sorts of things!”

Some of those ‘things’ include vegetables like kale and swiss chard – two hot items that are highly sought-after by most Americans, Canadians and Western Europeans in Dakar.

Let’s face it, for long-termers in Dakar, there are only so many ways to get excited about the local vegetable options available in the city. Spinach is usually the only leafy green around, and unfortunately, I have never seen “boro-boro” outside of Casamance. (Boro-boro resembles something like a kale-spinach hybrid.)

As happy as Nicole’s kale was making me and a bunch of other drooling expats, I had to ask my puritan farmer self, who was this Vermonter? And what did she think she was doing – introducing non-native plant species to Senegal? I finally got to see for myself just what she, and her husband Mamadou, are up to. And it is enchanting, exciting and enticing!

Since it always important to me to know where my food comes from — and because we want to provide that peace of mind for our Abracadabra customers — off we went to Taaru Askan in the bliss of traffic-free roads at 6am. Two hours later we were there.


The farm manager and team washing our greens

Even bugs are gorgeous

“We are visitors on this planet,” says the Dalai Lama.

Never have I felt this to be more true than while walking around the organic Taaru Askan farm. I was a warmly welcomed visitor, but one with selfish motives to get some kale and enjoy the fresh air. Every other animate or inanimate object at Taaru Askan had a real purpose.

Take all the pollinating insects I saw. The farm was abundant with them – most of which I cannot identify in Senegal beyond “grasshopper” or the more generic “bug.” But each one got me excited. I thought “go go go, little insect!” I thought of all the creepy crawlies under the soil, doing their thing. They’re epecially important if you want to run a farm organically.

Feed your soil not your plants is a line I’ve heard many times from organic farmers.

While I have not yet talked to Nicole, Mamadou or the farm workers about feeding the soil, they must be doing it – as all the plants looked so healthy (and everything tasted delicious!).

I smelled the fragrant yellow flowers of fennel, and thought about summer salads and winter soups. I saw the robust-looking green papaya and thought, mmh…spicy Som Tum. The sunflowers promised seeds to toast for crackers, salads and soups. I got hungry – so grabbed some basil leaves to chew on and a tomato still ripening. Yum!

The best part was when the young and energetic farm manager, Assane, uncovered the baby plants from their netting so I could get a better look at them. Wee little kale and swiss chard looked up at me. Quite a nursery. In just a month, I thought, shoppers at the Dakar farmer’s market are going to be grabbing wildly at you! Enjoy your peace here at the farm little ones…

I was there to grab some early kale for the Trio Toque dinner we were co-hosting, and to see what other ingredients Abracadabra might be able to incorporate into our lunch deliveries in the coming season.


Baby swiss chard about to outgrow their nursery

« Retournons à la nature pour nous retrouver »

Once I saw how healthy those little plants looked, it was easy to forgive them for being non-native species. The seed snob in me thought: if it’s either this or watching chemical sprayers and Chinese monoculture take over Senegal, I’d rather the introduction of non-native species be managed organically and carefully by Taaru Askan.

The rich biodiversity of the farm and all its natural balance is already a promise that kale is not going to suddenly rampage through Senegal and take over. As for how kale and other non-native plants work with local insects and soils, after seeing, smelling and hearing the farm’s biodiversity, I have full confidence Nicole and her husband Mamadou have all that in mind and sight.

Taaru Askan’s tagline roughly translates into “we return to nature to find ourselves.” I would say the farm is helping people do that, even those not lucky enough to go for a visit!

Sure…kale may not be bringing Senegal back to its plant roots exactly. However, the way in which Nicole and Mamadou approach agriculture, and their customers, is surely helping Senegalese and expats alike to be more deeply connected to their food and to appreciate organic agriculture, and knowing your farmer and where your food comes from.

What is this?! Corossol! Yum!

How does the farm balance tradition with innovation?

Beyond organic farming practices, Taaru Askan has got the whole solar power thing going. One of my favorite moments of harmony was when a small lizard popped up over the solar panels to take a better look at me. He certainly didn’t seem to mind these foreign structures on his terrain, and I am sure he and his distant cousins would mind more the pollution from other energy sources.

Abracadabra’s favorite kick – the Thai pepper!

What’s next to drool over from Taaru Askan?

Though the farm is in its early stages, you can easily imagine the bounty it will produce.

Assane toured me around even the unsown areas, laying out before my imagination which crops will go where. His enthusiasm was unbounded.

“Rows of broccoli here, an entire area for kale and swiss chard there, more hot pepper bushes, and some corn and watermelon,” he says, looking out over the empty field. Indeed, all of these and more are coming up in the next months!

“And where will the goats go?” I teased.

“Ooooh, me, too, I want goats,” says Assane, “we are trying to convince Nicole.” He smiles. Nicole?

What charismatic mega-vertebrates are there? Well, there’s the guard dog, SySy. Whose bark and girth give no hint to his cuddly core. There are mosaic murals of elephants who once tread this ground. And just beyond the farm gates is a nature preserve, meaning troops of small monkeys are there watching your every movement from across the path. Adorable.

As I pulled out of the farm’s gates, with our cooler full of fresh goodies, I thought about how lucky I was to be a visitor to the Taaru Askan farm. How lucky are we all that Nicole and Mamadou are visitors to this planet as well!

Vision, care, curiosity and excitement. What more can you ask for in your farmers?

Since I am not lucky enough to be a steward of Taaru Askan or even of a terrace garden right now, I can contribute to the farm’s great work by sharing it here. I got my kale and a few hours reprieve out of sultry, polluted Dakar. Most importantly, I got the deep satisfaction of knowing where my food comes from. From a good, good place.

You can enjoy the delicious farm goods from Taaru Askan every month at the Dakar Farmer’s Market, or get a taste of just how fresh and scrumptious their crops are in our Abracadabra lunches.

Nicole Dewing, a former lobbyist and director of cultural exchange programs come farmer, is half of the Taaru Askan duo. The other half of this heartfelt endeavor is Mamadou a long time hobby farmer and currently director of Corps Africa Senegal, a version of the US Peace Corps but embodies “Africans helping Africans.”

Cooking All Over Town!

We’ve been on a roll, catering and hosting events all over Dakar and teaming up with wonderful new local partners  — and we thought the least we can do is share some photos!

Meet your friendly bartender! Kids are baking cookies at Melo Patisserie Kap is serving the kids' tasting menu at Maam Samba
Where you there? We had a special after-work all-ages tasting event, featuring delicious new vegetarian creations for kids and adults, at Espace Maam Samba, the fair trade store and auberge in Ngor. Even when we’re not there serving nyebi party salad, coconut cucumber soup, chocolate pudding with peanut and mbourake base, and mini bouye muffins, you should check out their beautiful assortment of clothes, textiles, furnitures, and gifts.

The tasting plate at Maam Samba Ndem lights up the screen at the Reel Repas Deluxe at Maam Samba
For our Reel Repas Deluxe, we returned to Maam Samba, combining 007 with a 3-course meal! Together with our friends from Smokestack, we teamed up to satisfy meat lovers and vegetarians alike: reclining in Maam Samba’s bamboo furniture, guests dug on the smoked chicken carnitas from Smokestack along with Abracadabra’s mango curry, appetizers, desserts, and cocktails while they enjoyed the latest installment of James Bond. Our next Reel Repas is planned for June 3 — watch this space for details!

Brunch is served — at Melo Patisserie

Melo Patisserie just opened in Ngor, offering an amazing variety of authentic European breads, German rolls, and even New York style cronuts! Proprietress Anna Gueyre invited us to host a Magic Brunch in her beautiful space, and we were thrilled to serve Abracadabra’s savory food along with Melo’s sumptuous breakfast spread. Kids made cookies and falafel burgers while their parents enjoyed Melo’s European ambiente and live guitar music for a perfect Sunday morning brunch.

Make sure to check out Melo and Maam Samba when you’re in Ngor — or make them a reason to stop by the neighborhood! We’ll announce new collaborations and events soon, so sign up for our newsletter, follow us on Twitter, or like our Facebook page.

Hope to see & serve you soon!

Friends & Partners: Bégué Coco

Cheikh from Bégué Coco

Cheikh from Bégué Coco

Who doesn’t love coconut?

We certainly love coconut! Fresh coconut milk is a key ingredient in several of our main courses, desserts, and smoothies — so it shouldn’t come as a surprise that one of the first companies we approached for a partnership was Bégué Coco, a social start-up that produces and retails coconut products in Dakar.

How many ways can you enjoy coconut?

Bégué Coco offers coconut water, virgin coconut oil, coconut milk, coconut yogurt, dried coconut as well coconut cosmetics.

With its focus on a fresh, all-natural local product, environmental sustainability, and positive awareness of collective health, Bégué Coco and its founding Jokko association make natural partners for Abracadabra.

What does artisanal coconut production look like?

When we visited Cheikh from Bégué Coco to pick up coconut products for our Tirami-Touba dessert, he introduced us to his coconut shredder and showed us the process of cutting the coconuts open, draining the fresh water (delicious!), and shredding the inside of the fruit for coconut flesh shavings. It’s a surprisingly time-consuming and somewhat dangerous process — you’ll want to watch your fingers closely while operating a coconut shredder.

Why can’t you find Bégué Coco’s edible coconut products in stores?

Cheikh insists that his edible coconut products be 100% natural — which means they don’t keep on store shelves because they’re free of nasty chemicals.

You can find Cheikh and team at organic markets around Dakar several times a week, or order directly from them. Note: you need to pre-order coconut milk, water or flesh for pick-up at the market (or, they deliver!). Find out more on their website.

Cheikh tells us that while Bégué Coco is doing well with private orders and their coconut oil products, their production rate and profits have plenty of room to expand — if there was a daily market for their fresh goods. Enter: you, your appreciation of natural, tasty food — and  the Abracadabra Food Truck! Support our fundraising campaign so we can bring delicious dishes using Bégué Coco’s products to you, and delicious profit to them!


A Special Celebration at Keur Moussa Abbey

Keur MoussaFor the second ingredient in our upcoming surprise treat, we took a day trip to Keur Moussa Abbey, about an hour outside of Dakar. The Benedictine monastery is known for its work for the local community as well as its cultivation of fruits, production of koras and goat cheese, and delicious varieties of liqueurs. Our plan was to attend mass and then meet with the Brothers responsible for the cheese and liqueur production.

Alas, in Senegal, things don’t always go according to plan. When we arrived, we learned that it was a special Sunday: the monks were celebrating the 50th anniversary of the Soeurs Servantes des Pauvres at Keur Moussa, and a grand fete was following the extended mass.

We were happy to celebrate with the congregation under blue skies, swept away by their spirituality, the singing, music, and dancing (see the short video below). Luckily, the Abbey regularly delivers to Dakar, so we can get our ingredients back in Dakar — and we’ll speak to the Brothers on another visit. This, too, is the Senegalese way: even if things didn’t go as planned, a solution suggested itself, and everyone had a wonderful day.


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