Crunchy and peanut butter
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| A melon |
We
tried millet, the main staple food, for the first time this week.
I enjoyed it, as the way we boiled it for breakfast it was an interesting
cross between cous-cous and grape-nut cereal.
Unfortunately, we didn’t have a strainer small enough to strain out the
sand particles, so it was much crunchier than is desirable. We’ll have to see how locals fix it and see
if they have any good solutions. Other
foods that we’ve eaten a lot of: French bread, local peanut butter that comes
in plastic cartons, liquidly but flavored yogurt that comes in bottles or bags,
and small local melons that are yellowshish white in color.
So..French influence? What would a French restaurant serve?
ReplyDeleteThanks for the thoughts Don! The dinner we had at a French restaurant was chicken in several different ways (from peanut sauce to peppers), they also seemed to have a lot of river fish dishes. We ate at more of a bakery place as well which had lots of different kinds of sandwiches, even a hamburger and philly cheesesteak renditions! Now in our new town we haven't seen any restaurants that have such fancy cuisine, but we did see a place that had pizza on the menu, and it looked decent for a flat crust pie...
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