Flavors of Africa: from Maghrebi spices to the Burkinabe stock cube that grows on trees

Here Fairouz Elagy, a teacher who takes the message of good, clean and fair food into her classroom, leads us on a journey in search of the spices used in tajines and other dishes, and teaches us how to make chermoula sauce.

The burkinabé cook Franceline Tranagda, on the other hand, will present soumbalà, a fermented condiment made with the seeds of the neré tree, which gives dishes a distinctive flavor. It is, alas, often supplanted by commercial stock cubes with a consequent loss of traditional wisdom–and health.

Speakers:

Fairouz Elagy, teacher, passionate about traditional cooking and its connection to health and education. 

Franceline Tranagda, manager of Delwendé restaurant in Ouagadougou; educator in catering and processing of local products.

Free entry while seats last. We advise you to arrive 10 minutes before the event starts to ensure a place. There will be a small tasting at the end for which you may donate what you choose.

Terra Madre Salone del Gusto is in Parco Dora, Turin, from September 22-26, 2022, with over 600 exhibitors and a series of workshops, conferences and tastings that show how we can regenerate our planet through food.

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