Fried Snack · Coastal Fish Pie
Pastels
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Their crescent shape and technique are thought to trace back to Cape Verdean and Portuguese Atlantic trading contact rather than French colonial cooking.
Small crescent-shaped pastries are deep-fried until crisp, filled with flaked fish, mashed potato, onion and parsley. Street vendors in Saint-Louis sell them hot alongside kani, a raw onion, chili, vinegar and lemon dipping sauce.
Why it's made this way: Saint-Louis's dense fishing economy keeps the filling cheap and fresh, and the snack's Luso-Atlantic roots reflect the city's centuries as a trading post between West Africa and Atlantic Europe.
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Part of World of Street Food — 3248 dishes from 118 countries.
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