When I was kicking around the idea of Good Stock, some of the questions that I asked myself was “How come you can only get really great international soups from restaurants that specialize in only that cuisine?” I couldn’t think of a good reason why that was the case, so that’s been a core of our mission ever since then - to highlight amazing soups from all over the world. And that’s exactly what we’re going to try to do this week as we take inspiration from Senegal.
Senegal is a relatively small county on the western coast of Africa known in part for it’s great food and music. Both of those have greatly influenced their American counterparts as a side effect of slavery. Particularly in Cajun cuisine and the food of the coastal Carolinas, Senegal’s influence is very evident to this day.
This week we’ll be serving Theibou Jenn, Senegalese Peanut Stew, and a Black-eyed Pea Salad. Theibou Jenn is a seafood stew that is the national cuisine of Senegal. Our version of this smoky dish uses blue fish, mahi mahi, and loads of vegetables. The Peanut Stew is another dish extremely popular in Senegal. Our version is full of flavor, spice, and vegetables. Lastly, our salad of the week is a version of “salatu niebe,” or a combination of black-eyed peas and many other vegetables marinated in a spicy lime vinaigrette.
I hope you’ll take a little trip with us this week. And if you have any suggestions for ingredients or regions or soups you’d like us to highlight, please let me know! You can email me directly at firstname.lastname@example.org. We are always open to new ideas.