What You Need to Know
Tapalapa is a traditional West African bread originating in Senegal based on the French baguette, though it is slightly smaller, and baked in a large, traditional wood-burning oven made of mud brick. Tapalapa is hard to find in large cities in Senegal, as these wood-burning ovens are illegal in cities over 10,000 inhabitants, but is common in smaller towns and villages. Tapalapa is mainly eaten in Senegal, Mauritania, Gambia and Guinea.
Key Parameters
Equipment
wood-fired ovenbanneton proofing basketspeel paddle
Steps
- 1.
Tapalapa avec sauce feuille (Senegal): Base for dipping in cassava leaf stew
- 2.
Bouye sandwich (Gambia): Hollowed loaf stuffed with baobab fruit paste
- 3.
Mafé accompaniment (Mauritania): Torn pieces used to thicken peanut stew