The holy month of Ramadan requires a well-oiled organization to reconcile spiritual meditation, a day of fasting and daily preparation of a delicious and varied Ndogou (breaking of the fast). In this video, Sala delivers his complete batch cooking attack plan to save time and energy in the kitchen.
The art of pre-Ramadan batch cooking
Sala demonstrates how a few hours of preparation in advance can considerably ease the late afternoons of fasting. She shows how to make in large quantities the aromatic pillars of Senegalese cuisine: large jars of green and red Nokoss hermetically sealed under a film of oil for long storage.
It also presents the preparation in advance of traditional pre-cooked steamed cereals (Araw for comforting porridges, Thiakry for yogurt desserts), ready to be rehydrated in the blink of an eye.
Savory snacks and ready-made thirst-quenching drinks
The video devotes a large part to shaping and freezing the essential Ndogou starters: crispy fatayas, spring rolls and samosas rolled in advance and placed on trays before bagging. All that remains is to immerse them in hot oil or brown them in the oven when ready to break.
Finally, Sala shares her techniques for making natural juice concentrates (bissap, monkey bread / bouye, fresh ginger) which are kept cool to serve fresh and revitalizing drinks every evening.
Essential reflexes for Ramadan
- Aromatic bases in reserve: Always have homemade Nokoss ready to use.
- Smart freezing of snacks: Prepare fatayas and spring rolls in advance for stress-free minute cooking.
- Hydration and energy: Have vitamin-rich juice concentrates ready to dilute.
- Everyday serenity: Free up time to focus on the essentials throughout the month of fasting.