Magal Pilgrimage Dish · Onion-Braised Meat
Touffé
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During the Grand Magal, organizers bring in thousands of tons of rice, millet and sugar by rail just to keep pots of dishes like touffé going for the millions of pilgrims who show up.
Chicken or beef is braised low and slow in a thick onion-garlic sauce with potatoes until the meat falls apart, usually served with rice or bread. It's one of the dishes distributed to pilgrims during Touba's Grand Magal, the annual gathering that draws millions to the Mouride holy city.
Why it's made this way: The Grand Magal turns Touba into one of the largest free food-distribution events in West Africa for a few days each year, and simple braises like touffé are cooked in bulk to feed the crowds.
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