Mali, which means hippopotamus in Bambara, is a country of traditions where the cuisine, extraordinarily varied, is both strongly imbued with rites and symbols but also fun and tasty, surprising and modern.
If sharing a common dish with the family remains a solemn moment that meets very specific rules, in town, what the Malians call the “cuisine of desire” tempts us on every street corner in the form of skewers and bean fritters. or cassava, roasted, salted, sweet, caramelized peanuts, or even fresh cartons of hibiscus, tamarind or baobab juice...
Because Malian cuisine is a gourmet cuisine with concentrated and powerful flavors, that of a country where it is hot and dry most of the year, where small grains from arid zones such as millet, sorghum or fonio, of fine and sandy texture, give a couscous with an exquisite flavor, and where the fruits - lemon, banana, mango - develop soft and sweet fragrances. The drinks are not left out with the recipe for the famous da blini (or bissap ) based on hibiscus , or the famous mint tea different from Moroccan...
This book will take you on a journey through the sublime landscapes of one of the most beautiful countries in West Africa, from the city to the bush, from Bamako to the Dogon country via Mopti, a fishing town, and Timbuktu, a city of caravanners, going up the mythical Niger River.
by Lydia Gautier and Jean-François Mallet, ed. Hermé, September 2006
For dedications, you can send the information by email to boutique@lydiagautier.com
