Read beside the source
Okra, eggplant, parsley, garlic and onion are among the plants named in the heritage account. Keeping them beside the fish and rice preserves the dish’s documented context.
Sources: UNESCO (2021) ↗
Keep the context
A national nomination connects the dish to Saint-Louis fishing communities. Its overview allows regional variation and does not identify the rice or eggplant species in each version.
A question for your own kitchen
When adapting a dish, name the starting recipe and keep a record of what was changed. A vegetable-only adaptation should carry that description rather than silently rewriting the source.
KEEP THE FOOTNOTES
Sources & further reading
UNESCO · 2021
Institutional summary consulted through indexed source text October 17, 2026; direct access can require a browser challenge.
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