Naankat laa

Technically it means you drink by profession, as in you're a drunk, but I'm going to use a looser, nicer interpretation...as in I like to drink respectable things in general.

Probably my most favorite I naan-ed last week - ataaya and coconut milk. I made ataaya (Senegalese Tea) for the first time. The key is to pour it into tiny shot-glass like cups from far away, to make a good foam. It was my first time, as I said, so I think making it into the cup half the time was a pretty good record.
The other key to this drink is the sugar...it really doesn't taste so good when the cup of sugar to cup of tea ratio is not one to one.
This is the source of my second favorite drink. I took a horse/carriage/wood plank to the garden with Fatou, to see where many of the Mouit men go to work. When we were there, one of our friends had a little boy climb up a palm tree and shake down some coconuts.


When we got to our hotel in Saint-Louis after Mouit, Bouna - one of our academic directors - helped me crack into one of the coconuts.


The second red building, further to the right, was our hotel for four days - Hotel Sindone. Sindone means south in Wolof - we were on the southern tip of the small island of Saint-Louis, in the middle of the Senegalese River.





This is a view from the southern end, to the Pont Faidherbe, which connects the island to the mainland of Saint-Louis.


The boats are a view the other direction, to the island of fishermen, which is along the same strip as la Langue de la Barbarie, just next to the ocean.

Some more Saint-Louis. The European influence was really evident in the different house styles. This yellow one is courtesy of the Portuguese era of colonization.

This was meant to be. I had to go to her party. I think her name was Agnis...? Something like that with an "A." Her husband was in Mauritania, and she didn't want to celebrate alone, so this was her party planning method.