前些天在书店看到一本又大又漂亮的食谱书，Senegal: Modern Senegalese Recipes from the Source to the Bowl。很少很少见到非洲菜谱书，好新奇喔，里面的照片色彩丰富，看起来好诱人。我对塞内加尔没什么概念，回家赶紧恶补一下，原来塞内加尔在非洲最西端，临海，以前是法国殖民地。95%的人口信仰伊斯兰教，因此塞内加尔人不吃猪肉也不饮酒。他们的口味偏好辛辣，多用香料，不怕油腻，受法国菜和越南菜影响很大。因为同为法属殖民地，塞内加尔居然有不少越南移民。从书里挑了几个喜欢的菜谱，上周末就请两家好朋友来我们家一同试试这些充满异国风情的塞内加尔菜。
有些材食调料比较难找，，我去了一家本地的非洲杂货店才买齐。
因为临海，塞内加尔海鲜很丰富。
椰汁青口
好香好味道，第一个被吃光光。
2大勺red palm oil，3只shallots, 1大勺姜，两颗蒜头，2大勺孜然粉，1小勺黄姜粉，1大勺cayenne pepper，1大勺tomato paste, 炒香，再加1大勺棕糖，2杯椰汁，煮开，加入2大勺鱼露和三磅青口，盖上煮三到四分钟，关火，加入1大勺tamarind paste和一把香菜，挤入一颗青檬汁。
酸子蛤蜊
半杯酸子pulp加半杯开水，10分钟后过滤，加入3/4杯蜜糖，1颗scotch bonnet pepper，2颗蒜头，拌匀成酸子glaze，加入蛤蜊，中火煮5到七分钟，最后加葱，红椒粒。蛤蜊和青口我都是买的当天新鲜的。
Thieboudienne 燉鱼饭
这道燉鱼饭是塞内加尔的国菜。大家都说跟西班牙的海鲜燉饭有些像。做法稍微繁复，但是成品非常赞，是当天的头牌。
先做Rof--把3颗蒜头，1把parsley，一颗白洋葱，3支葱，一大勺辣椒粉和一大勺黑胡椒全部打碎混合。
原菜谱是把Rof塞入一整条鱼。我买的是鱼柳，想了个办法，把Rof盖在鱼柳上，然后把鱼柳卷起来，牙签固定。淋上花生油，烤箱375度烤15分钟。
两颗白洋葱一颗青椒一颗辣椒加一整罐（小号的）tomato paste炒香，盐和胡椒，加入5杯水，1杯干hibiscus flower，加入红萝卜、茄子、木薯、番薯、okra，煮个30分钟，再加2大勺tamarind paste, 2大勺鱼露，把汤汁舀出来用来煮饭。饭煮熟后，平摊在锅底，然后把蔬菜和鱼铺展在上面，再一起焖煮10分钟。
芒果Fonio沙拉
Fonio是一种非常健康的谷物，口感像小米。像煮饭一样煮就好了。
这个沙拉很好吃喔。
Ingredients:
?Juice of 2 lemons
?1 teaspoon salt
?1/2 teaspoon freshly ground black pepper
?1 cup olive oil
?2 cups cooked fonio
?1 bunch parsley, leaves finely chopped
?1 bunch mint, leaves finely chopped
?1 ripe mango, peeled, pitted, and diced
?1/2 red onion, finely chopped
?1 cup red and yellow grape tomatoes, halved
?1 small cucumber, seeded and diced
?1/2 cup Spiced Cashews Instructions:
?In a small bowl, combine the lemon juice with the salt and pepper. Slowly pour in the oil, whisking to emulsify.
Place the fonio in a large bowl and add the parsley, mint, mango, onion, tomatoes, and cucumber. Toss well and generously fold in the vinaigrette to taste. (You may have some left over.) Top with the spiced cashews (if using) and serve immediately.
花生酱燉羊肉Mafe
塞内加尔盛产花生，这味花生酱燉羊肉也是塞内加尔名菜之一。
Ingredients:
?2 tablespoons peanut oil
?2 lb lamb
?Salt and freshly ground black pepper
?2 cups chopped yellow onion
?2 garlic cloves, minced
?2 tablespoons tomato paste, mixed with a few tablespoons water
?2 quarts chicken stock or water
?2 dried bay leaves
?1 tablespoon finely chopped fresh thyme
?1 cup unsweetened smooth peanut butter
?1 Scotch bonnet pepper
?2 tablespoons Vietnamese or Thai fish sauce
?Rof for serving
?Instructions
?Heat the oil in a large saucepan or Dutch oven over medium-high heat. Season the lamb with salt and pepper. Add the lamb cubes a few at a time, without overcrowding. Brown them well on all sides, about 8 minutes, and set aside on a plate.
In the same pan, brown the onions. Reduce the heat to low and add the minced garlic. Stir well, then add the diluted tomato paste. Cook, stirring with a wooden spoon, for 7 to 10 minutes, until a deep, dark red. Add another tablespoon or two of water to prevent scorching, if needed.
Add the stock, raise the heat, and bring to a boil, then reduce to a simmer. Add the bay leaves, thyme, 2 teaspoons salt, and 1 teaspoon pepper. Slowly add the peanut butter 1 to 2 tablespoons at a time, stirring constantly to dissolve it in the liquid.
Return the lamb to the pot, pressing down to submerge them in the sauce. Add the Scotch bonnet and fish sauce. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 1 hour and 30 minutes.
Uncover the pot and continue cooking until the sauce is thick and coats the back of a spoon. Remove the bay leaves and skim off the fat. Adjust the seasoning.
Serve the lamb and sauce hot, on a platter. Top each with a generous pinch of rof and serve with a side of fonio pilaf.
黑眼豆沙拉
一罐黑眼豆，一只番茄，一只黄瓜，一颗红椒，三支葱，半把Parsley，两颗青柠汁，一颗辣椒，全部拌匀。味道很清爽。
葡萄柚酪梨沙拉
两颗葡萄柚取肉，两颗酪梨切丁，半颗红洋葱切细丁。
一小勺Dijon mustard，一颗蒜头，盐和胡椒加葡萄柚汁，两勺橄榄油，充分混合。
葡萄柚、酪梨，红葱，沙拉叶，加入沙拉酱，最后加入烤香的腰果。
这个沙拉的组合很棒，以后还会常常做。
满满的一桌
甜点是烤芭蕉
芭蕉切片，浇上蜜糖和maple syrup，入烤箱375度烤15分钟就好。
甜点完全是我家这两个能干的小厨师完成的喔。
