Ingredients Ingredients for dessert: Creamy coconut milk: 400 ml of first-pressed coconut milk (or fresh extract). Coconut water: 250 ml of waterRead full recipeHomemade coconut jelly: Exotic and refreshing sweetness by Sala

Ingredients Millet couscous and fruits: 250 g of thiakry (araw / medium millet couscous) 2 nice fresh, sweet and ripe mangoes cut into small cubes 20Read full recipeRoyal thiakry with millet couscous and fresh mango by Feemu Fii Ak Feneen

Ingredients Soft donut dough: 500 g wheat flour 1 sachet of instant baker's yeast (7 g) 80 g caster sugar, 1 whole egg, 50Read full recipeFluffy donuts with coconut filling by Feemu Fii Ak Feneen

Ingredients Flavored donut dough: 400 g wheat flour 80 g grated coconut Grated zest and juice of 2 large fresh oranges 100 gRead full recipeCoconut orange donuts: Soft snack with citrus fruits and coconut milk by Sala

Ingredients Donut cake dough: 500 g T45 or T55 wheat flour 150 g caster sugar 3 whole fresh eggs 80 g unsalted butterRead full recipeGolden cake donuts: Easy and ultra-gourmet recipe by Feemu Fii Ak Feneen

Ingredients Millet porridge (Lakhou thiépe): 250 g of fine millet flour rolled into small granules (thiépe) 1 liter of boiling water, 1 pinch of sea salt CurdsRead full recipeWayal Sow & Lakhou Thiépe: Traditional porridge and sweet curd by Sala

Ingredients Corn cereal: 300 g of fine crushed corn kernels (Corn Latheri) Warm water to rehydrate and 20 g of butter Enriched curd (Kossam):Read full recipeLatheri Kossam corn thiakry: Creamy fast-breaking dessert by Sala

Ingredients Instructions

Ingredients Instructions 1. Prepare the coconut Start by cracking the coconuts. Remove the brown skin and cut the white flesh of the coconut intoRead full recipe“Coco Menthe by Feemu Fii Ak Feneen, Sala’s cuisine, Senegalese cuisine

Ingredients Instructions 1. Mix dry ingredients In a large bowl, combine bouye powder, milk powder, sugar and vanilla sugar. Mix carefully untilRead full recipeMilk bouye squares by Feemu Fii Ak Feneen, Sala's Kitchen, Senegalese cuisine. »