Whole sardinella salted and sun-dried until stiff, then cooked into rice dishes
Your guide, Chef BakuA full recipe for this dish has not been written yet.
Processed by women on the Petite Cote and traded far inland, one of several Senegalese cured fish alongside guedj and kethiakh.
Tambadiang is a charcuterie & cured from Senegal: whole sardinella salted and sun-dried until stiff, then cooked into rice dishes. Processed by women on the Petite Cote and traded far inland, one of several Senegalese cured fish alongside guedj and kethiakh.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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