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Tuareg cuisine is as austere as its desert surroundings. Meat is a rarity. Milk
and milk products from camels and goats are the norm. Camel’s milk with dried
dates or a millet porridge with a butter sauce are typical dishes. Couscous is
reserved for special occasions.
One of the most popular Tuareg foods is taguella, a thick crèpe eaten with a
sauce of butter or dried tomatoes and onions. It is usually served with green tea.
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2.2 lbs. of millet flour,
coarsely sifted
Roughly 9 oz. of water
Large pinch of salt
Large enamel bowl
Mix together the millet flour and water in the enamel bowl. Add the pinch
of salt. Knead the dough, flattening it into a disc.
Dig a low, shallow hole in the desert. Build a low fire from wood and
charcoal in the hole.
Place the dough directly in the fire’s ashes. Scrape the surface with a plant
stalk hot from the fire to keep the surface clean from sand.
Cover the dough with hot sand and small charcoal from the fire.
To check the dough’s temperature, poke it with a stick. If it’s soft, it still
needs to cook.
Let the dough bake for about 20 minutes.
Turn the dough over, cover it again with hot sand and charcoal and
let it bake for another 20 minutes.
Take the bread out of the oven. To get rid of the sand, shake the bread or
sprinkle it with water.
Then, break into small pieces and serve.
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How did this dish taste to you? This is your chance to let other
cooks know! Five stars is the highest score and zero is the lowest.
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Photo credit: Jean-Pierre Waymel perso.magic.fr/jpwaymel/libye/libye.htm
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