A woman cooks braised chicken and fish marinade with a mixture made with Doli cubes produced by Senegalese food company Patisen at a food market in Abidjan, Ivory Coast October 19, 2018. REUTERS/Luc Gnago
DAKAR (Reuters) - Mamy Gueye conjures up her version of thiebou diola - a marinated fish and rice dish, served with green sorrel leaves - at a roadside eatery in Senegal's capital Dakar.
Her way of cooking, using traditional methods with a mix of shop-bought flavourings, is a demonstration of how cooking and shopping habits are evolving in West Africa.
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