A little disclaimer, apologies for the mispellings etc, the French keyboard at the net cafe get the better of me. Now I am back to my laptop, so those problems should be few and far between.
After much discussion, I have decided to stop speaking and to just LISTEN. Tomorrow I begin my day bright and early at the neighbourhood cook at the port, I am going to sit with her while she prepares the days Cheb and then watch her first few customers come for the day. I don't know exactly what I am looking for, but I know I want to hear more than the average we just eat it (being Cheb), there is no deeper meaning. There must be some reason it has risen to be such a definitive part of local culture other than the availablility of rice and fish. How come this is the culinary tradition that has survived and is able to overcome the deep traditions of the interior?
These are some of my many questions...and there is much to do to get to the bottom of them and indeed develop new questions. This is all very exciting stuff and I love the learning curve. I should be heading out of Dakar at some point to St Louis the birthplace of Cheb (or at least so they say) and beyond.
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