One morning, we had a meet-up with a woman from Saint-Louis to go to the market and then to her place to cook and enjoy Senegal’s signature dish, the thiéboudiène, or "Thieb" for those in the know. So off we went to the other side of the Faidherbe Bridge, where we met up with a tall, elegant woman dressed all in blue, Mame Yacine. I found it fascinating to watch her negotiate, to observe the human interactions, the body language during the transactions.
On the way back, I wrote this piece for my friends, and I’m sharing it with you.
It’s called: "A Powerful Woman"
and it’s a tribute to all those strong women who carry their households on their shoulders, all over the world.
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Mame Hiacine rules her home in the southern district of Saint-Louis Island with an iron fist. A large house where it’s pleasant to chat in the flower-filled patio, under a veil of shade...
Mame Hiacine holds sway in her kitchen... A revolution for the taste buds, whose only fierceness comes from the chili peppers... but rest assured, she knows how to go easy when cooking for *toubabs*.
Madame Hiacine extends her influence over the market... In the morning, she joins the dance of the elegant women on the other side of the Faidherbe Bridge. With a regal bearing and a proud gait, she cuts through the crowd with a determined step and pounces on a vendor who, seeing her approach, already thinks, *‘This one’s a tough customer—I won’t be able to pull one over on her.’* The power dynamic is firmly in her favor. Mame Hiacine inspects the goods, exchanges a few words, selects some vegetables with feigned indifference, and pays, tossing a crumpled bill or a handful of coins to the vendor with an air of superiority. The power dynamic remains intact.... But if she’s unhappy with the quality or the price, she turns on her heel with a flourish and goes back ten stalls, then moves forward five...
As she weaves back and forth, her bags stretch and grow heavier: tomatoes, carrots, small green cabbages and kohlrabi, squash, eggplants, bissap, baobab fruit, limes, cilantro, okra, onions... No Thiéboudiène without beautiful fish: these will be large *capitaines*, immediately handed over to women who, not far from the fish stalls, scale and gut them. Oh, and don’t forget the rice, the oil, the smoked fish, and the little dried shrimp... Yes, and the tamarind!
Back at her place, Mame Hiacine changes to cook... In her culinary den opening onto the patio, she’s the mistress of flames and pots, yet she works on two simple gas burners set on the floor. The magic can begin! Stuffing, searing, sautéing, frying, blanching, simmering, boiling... Tasting, adjusting... Patiently answering the *toubabs’* questions... and running back and forth to her little restaurant across the street to cook on two fronts at once, phone glued to her ear...
Finally, the tasting... Each of us armed with a fork or spoon, we dig into the shared dishes arranged in a circle around us as we sit on the floor. The group is large since we’ve been joined by the children, back from school, and by Mame Hiacine. The *capitaine*, laid on a bed of melting rice, is surrounded by vegetables. A tamarind sauce is served. The "gratin"—the rice from the bottom of the pot, slightly toasted and crunchy under the teeth—is brought out, one of those humble pleasures that family cooking holds secret, in every corner of the world.
Silence, the clinking of cutlery, sighs of contentment... Today, Mame Hiacine, a powerful woman, treated us to a delicious Thiéboudiène in her home on Saint-Louis Island, Senegal.
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I’m including a few photos (thanks to my friend Laure for some of them, especially the market shots). I don’t have a picture of Mame Hiacine in her beautiful blue dress for the market—we were too intimidated, and she flitted between the stalls like a bee...




Some of the ingredients:

Two beautiful *capitaines* (that’s what Senegalese call them—I don’t know if they have another name; I’m not very knowledgeable about fish!)

The fish get a little highly seasoned stuffing


Everything is cooked on two gas burners in large pots

a friend who came by for fifteen minutes to lend a hand

The rice pre-steamed before being cooked in the vegetable and fish broth

Oh, this is amazing: a tamarind sauce!

Plating the dish—after that, we were too busy eating!!!

Next post: The Langue de Barbarie Nature Park