Chef Sean Brock travels to Senegal to explore the markets of Dakar and cook Dakar pea fritters.
The history of southern cuisine is incomplete without understanding how West Africa influenced the cultural heritage and ingredients of America. In this episode, Chef Sean Brock travels to Senegal to meet with friend, historian and fellow chef Fati Ly. Together they explore the markets of Dakar, cook traditional dishes such as Dakar pea fritters, and venture outside the capital to the farming region of Casamance. There, Sean and Fati explore the rice fields and indigenous crops that make up what's known as the "breadbasket of Senegal."