Timbuktu Street Food

5 dishes in Mali

5 street foods from Timbuktu, Mali: Taguella, Eghajira, Sanglé, Katta and Fakou. Each one has its own page with the story behind it and what to look for.

Street foods of Timbuktu

Tuareg Bread · Sand-Baked Taguella (Sand-Baked Bread) Taguella is baked directly in hot sand and embers rather than an oven, buried under coals for around twenty minutes and then brushed clean before… A thick, round unleavened bread made from wheat or millet flour, kneaded into a dough and laid in a hollow scooped in hot desert sand, then covered with sand and embers to bake. Once done… 🥤 Tuareg Drink · Special Occasion Eghajira Eghajira is traditionally ladled rather than sipped, a thick, spoonable drink built from pounded millet, dates, and goat cheese blended with water. A sweet, thick beverage made by pounding millet with dried dates and goat cheese, then mixing it with water to a drinkable but substantial consistency. It's served from carved wooden… 🥣 Sahel Staple · Millet Porridge Sanglé (Millet & Curdled Milk Porridge) In Senegal a near-identical breakfast goes by the Wolof name laax, and the same pairing of steamed millet and soured milk turns up under different… Steamed millet grains, whole or cracked, are served in a bowl and topped with sweetened, fermented milk, sometimes finished with a spoon of butter. It's a common breakfast across the… 🍜 Slow Food Presidium · Hand-Rolled Pasta Katta (Hand-Rolled Pasta) Katta is hand-rolled one strand at a time, small pieces of dough rolled between two fingers almost like spinning wool, then the dried threads are… Thin, hand-rolled threads of wheat-flour dough, dried in the shade and lightly toasted before being simmered in a sauce of dried fish, tomato, spices, and mutton or beef. It's a… Songhai & Tuareg · Jute Leaf Soup Fakou (Jute Leaf Soup) A visible sheen of oil floating on top while fakou cooks is considered a mark of a well-made pot, a sign cooks watch for rather than something to… Dried jute leaves are ground down and simmered into a dark green, slightly thick soup with lamb or beef, butter, and a long list of spices, including soumbala, dried small fish, date…

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