Anthony Bourdain: Parts Unknown (2013–2018): Season 7, Episode 6 - Senegal - full transcript
Bourdain explores West African culture, with guides Chef Pierre Thiam, Ofeibea Quist Arcton, and famed musician Youssou N'Dour.
[Bourdain]
Some places surprise you.
♪
[Bourdain]
Even if you've been traveling
nearly nonstop
for 15 years, like me,
there are places
that snap you out
of your comfortable worldview,
take your assumptions
and your prejudices,
and turn them upside down.
♪
[Bourdain]
They lead you to believe
that maybe there
is hope in the world.
Senegal is one of those places.
[Lanegan and Homme]
♪ I took a walk through this
♪ Beautiful world
♪ Felt the cool rain
♪ On my shoulder
♪ Found something good
♪ In this beautiful world
♪ I felt the rain
getting colder ♪
♪ Sha la, la, la, la
♪ Sha la, la, la, la, la
♪ Sha la, la, la, la
♪ Sha la, la, la, la, la
[engine turns over]
♪
[Bourdain]
At first you see what you see
in so many places in Africa,
the noisy streets,
busy markets,
the controlled, consensual
chaos of daily commerce.
Da, da, da, da, da!
[horn honking
and people talking]
[Bourdain] But look
just a little bit longer,
a little bit deeper,
and you'll see
it's so different here
from its neighbors--
from anywhere, really.
A rebuke to those who'd
paint a whole continent
as a monolith of despair
or Islam as something
to be feared.
Senegal turns
simple-minded assumptions
and prejudice on their heads
at every turn.
How did you come
to know and like
and love this country?
I think it
was just listening
and watching and thinking,
"Gosh, this is quite different
to all the other countries
I know."
For a start, the language.
-You've heard Wolof?
-Yes.
Rat-tat-tat-tat
tat-tat-tat.
[speaking Wolof]
Sometimes you'd think
people were quarreling.
-Right.
-And they're not.
They're laughing.
But they're laughing.
[Bourdain] Ofeibea Quist-Arcton
is the NPR Africa
correspondent.
She's of Ghanaian descent
but has made Dakar,
the Senegalese capital,
her home for over ten years.
[Quist-Arcton] The Senegalese
are easy to get on with,
and they care about you,
and I guess that's what
we all want as human beings,
isn't it, to be loved,
to be cherished?
And I've found that here.
I won't be here forever,
'cause I'm from Ghana,
but I will be visiting forever,
because there
are no two Senegals.
I mean, c'est vraiment
un pays extraordinaire.
I think the Senegalese
are extraordinary.
They're open.
They welcome you.
And for me...
that about makes
a good place to live.
[Bourdain] I feel like I came
with this assumption
that Senegal would be
yet another failed state
or yet another state
that has gone through
a--a really terrible
postcolonial period,
that never really--
that transitioned badly.
You'll know that Senegal
is one of the few countries
-never had a coup d'état.
-Mm-hmm.
And I think that just makes
such a huge difference
to a nation.
-We're in a 90-plus percent
Muslim country.
-[Bourdain] Right.
[Quist-Arcton]
Their first president
a Catholic who governed
for 20 years.
And of course, there were
elements of repression
but not as we've seen
in many other
African countries.
♪
[Bourdain] Europeans first
reached West Africa
in the mid-15th century,
bringing with them
the usual things,
an industrialized slave trade,
subjugation,
the rule of the many
by the very few.
In the carving up
of a continent,
it was France
that got Senegal,
and commanding a favored status
within France's West African
colonial holdings,
the Senegalese gained
full rights as French citizens
in the late 1800s.
With independence in 1960,
power passed bloodlessly
and with stunning cordiality.
Though overwhelmingly
a Muslim country,
Senegal elected
Léopold Senghor,
a Catholic,
as their first president,
and from that time on,
Senegal has enjoyed
a moderate political
and religious climate unique
almost anywhere in the world.
[Thiam] Well, food is great
when cultures meet, you know,
because the colonial power
brought the food culture.
I think that's what
makes great food,
and Senegal is great for that
because of its geographical
location.
It's a crossroad.
I think that's what makes
the food quite unique here.
[Bourdain]
Pierre Thiam is a chef,
restaurateur,
and cookbook author
who was born
and raised here in Dakar.
His books are absolutely
fundamental references
when investigating
Senegalese cuisine.
[Thiam] This is Senegalese'
favorite fish.
It is called ciof. It kind
of tastes like grouper,
-so I think we should
have it, good fish.
-All right.
[Bourdain] Senegal
has famously delicious food,
flavors and often ingredients
that should be eerily familiar
to any fan of Southern cooking.
We meet at
Coeur de Casacion Beach,
serving food just
the way I like it.
A shack on the water,
catch of the day,
cooked up out back.
[Thiam] This whole thing
is illegal, actually.
-This is--they don't
have a license.
-[Bourdain] But, I mean,
they're continuously
operate--I mean--
But every once in a while--
once in a while,
I come and it's closed.
The police shuts them down.
Right. Then they
come back.
And then they come back,
you know?
Oh, these are supposed
to be good, right?
This is local beer.
This is the finest
of the local beer.
Well, it's considered
the people's beer.
It's the cheapest one.
Oh, well, that figures.
I'm a cheap date.
[laughs]
-Do you wanna to hide
these in the--
-[Thiam] Actually, yeah.
Just put it under
the table, actually.
[Bourdain] You know what
I'm gonna do here?
-Cheers, man.
-Cheers.
-Welcome to Dakar.
-Thank you.
So I'm really interested
in your story.
I mean,
you were born here.
[Thiam]
Yeah, right here, Dakar.
-Right here in Dakar.
-Yeah.
-Went to New York.
-[Thiam] Yes.
I mean, I'm jumping
ahead some, but--
First job in New York
was a restaurant job, like--
-Of course.
-An immigrant.
You know, as a busboy,
actually,
but from a busboy,
you just fell in love
with what was happening
behind the kitchen,
'cause, you know,
I come from a culture
where kitchen is a women
activity, you know,
so it's like I'd never
seen men cooking.
What was the type of cuisine
you were learning?
It was the American culture,
and it's American.
And then it turned
into Jean Claude.
-It was a French bistro.
-Right.
[Thiam] Then from Jean Claude,
Boom opened around the corner.
-It was, like, early '90s--
-Wait a minute.
Boom on Spring Street?
-On Spring Street!
-Okay, wait a minute, now.
I used to work
at that store.
Before, it was called WPA.
So we worked in the same
restaurant kitchen.
[Thiam]
In the same kitchen.
Downstairs--kitchen
was downstairs.
I can't believe this, man,
'cause Boom was really
the defining moment for me.
Boom had, like, this
global ethnic/Italian--
So you saw a window
to start introducing
African--West
African flavors?
-Yeah.
-And it worked.
People were receptive
to that.
Absolutely.
Yeah, yeah, yeah.
♪
[Bourdain] Oh, wow.
Tonight we're having yassa,
made with a local fish
called ciof,
cooked simply on the bone,
wrapped in foil,
and steamed over the fire,
served with a mignonette-type
sauce of onions...
Grilled mussels,
sea urchin.
-Mm. Grilled mussels--cool.
-[Thiam] Yeah.
[Bourdain] Oh, and that's
good. I'm starving.
I mean, I'm really hungry.
So what distinguishes
Senegalese cuisine
from the neighbors'?
I think we have the best
food in the culture.
Have you--you've traveled
in the American South?
Yeah. Yeah.
I mean, you noticed some
things about the food?
It's familiar.
It's so familiar.
I mean, look--like,
shrimp and grits, okay?
I mean, I've eaten shrimp
and grits in Africa many times.
I mean, they call it
something else.
Exactly. I think
the most interesting part
of American food
is our contribution.
[Bourdain]
How did you feel
when you first
turned on the TV
and you see some,
you know, rich white lady,
and she says, "Well, we're
about to do, you know,
my fam--this is
an old family recipe,
you know,
an American classic,
a traditional favorite."
And you said,
"Wait a minute. That's..."
-"That's mine."
-"That's mine."
I mean, happy, proud,
pissed off--what?
Oh, yeah, proud, proud,
happy to--no, not pissed off.
No, no, never--
I was never pissed off.
I thought, you know--
you know, I think food
is such a great way
of uniting people, you know?
It's like a--
breaking barriers.
Food is not only about
feeding yourself here.
In Senegal,
it's a whole culture.
The most important value
is what we call teranga.
The more you share,
the more your bowl
will be plentiful.
It's not how much you have,
it's how much you give.
That's what matters
in Senegal.
So teranga
is that culture.
♪
[Bourdain] The call to prayer
five times a day, every day,
but Friday at 2:00 p.m.
is the most important.
♪
[Bourdain] Dakar shuts down
as people head to the mosque.
The invocation of the Muslim
reverberates
throughout the city.
♪
[Bourdain]
The mosques fill to capacity.
People spill onto
the sidewalks and streets.
They pray where they can.
In Senegal, the majority
of people are Sufi Muslims,
practicing a mystic
form of Islam
which is often considered
more tolerant.
[Diouf]
Senegal is very different
from other countries.
We are very tolerant.
We also have,
in Senegalese family,
Christian married to Muslim,
-Muslim married to Christian.
-Uh-hmm.
[Diouf] So you don't really know
exactly who's Christian,
and you don't really know
who's Muslim.
[Bourdain]
It is a comfortable assumption
that Islam
is oppressive to women,
that it allows no room
for personal expression,
that it forces women
to hide themselves.
These ladies, however,
make that argument
more complicated.
Fama Diouf is a photographer.
Umi Nador is a journalist
and television presenter.
Minyel Tal is an entrepreneur
and owner of a group of salons.
As the country changes,
many, if not most,
have adopted
the cultural values
and styles of the West.
However, two of these women
have chosen to wear
the traditional hijab.
A lot of people
who watch this,
particularly women,
look at the hijab
in particular
as an instrument--
at very least
as an instrument
of male oppression.
What would you
say to them?
For me, religion is a--
is a personal thing,
and I--and I decide--
decided to get this.
So why people keep
on asking me every day,
"Why? Why? Why?"
[Bourdain] Well, I think
the simple answer
is that what to you
is a personal
lifestyle choice
looks to much of the world
like a political choice.
-It is a choice for me.
-[Tal] Yeah.
So some of Senegalese girls,
they have choice
to wear Western clothes.
I have, also, the right
to wear Arab fashion.
In a way,
the reason behind it,
for every Muslims,
will be modesty.
Whether you come from
a rich background
or a poor background,
people should not judge you
on the way you dress.
She doesn't want
you to be like,
"Oh, my gosh,
I loved her hair.
Ooh, the earrings.
Oh, the watch!" No.
You see us as
something threatening,
but we are just
here in peace.
♪
[Bourdain] What about women's
roles here, traditionally?
In many of the African
countries that I've been to,
often you will see
the man walking up front
and behind, the wife
and the children, you know,
carry--carrying
the bucket of water
or you know, laden down,
doing the work.
I mean, here in Dakar,
you're not gonna see it.
[laughs]
You say that
with determination.
Oh, yeah. Oh, yeah.
I am definitely
determined, okay?
As if you will personally
ensure that you won't.
[Diouf] Yes.
[laughter]
[Diouf] Seriously,
I think it's time
for women to change
the face of Senegal.
Why not now?
They're not ready
for that right now.
Why not? What's missing?
[Tal] You will
have powerful women,
like, arguing for what
we call parité here,
so gender balance,
and then you take
that same woman
and you tell her
that her son
is supposed
to start cooking
and doing the laundry,
laundry's even worse.
What's--I'm sorry.
What's wrong with that?
So for Senegalese women,
taking care of her man
and treating him
as a king
is part of who she is,
and she's taking
proud out of it.
[Nador] It's too easy
to be a boy here in Senegal.
Nothing, nothing.
[Diouf] There's been men
in the position of presidential,
but we can have, also,
a woman in the head of Senegal.
If we don't try,
we will never know.
♪
♪
[Bourdain]
Sometimes we get lucky.
We get to do things
on this show because--
just because it's a show--
that are, frankly, awesome.
Like this,
a small restaurant in Dakar,
the delicious smells
of Senegalese cooking
coming from the kitchen,
a band.
♪
[singing in native language]
[Bourdain] Youssou N'Dour,
one of the most beloved
musicians
on the African continent,
famous throughout the world
for blending traditional music
of the region
with Cuban rumba,
American jazz, and R&B.
Mbalax, as it came to be known,
has had an enormous influence
on musicians worldwide,
like that Sting guy,
Tracy Chapman,
and St. Bruce of Asbury,
and, most famously,
his frequent collaborator,
Peter Gabriel.
♪
[Bourdain] People started
to talk about you
when you were age 12
when you started
to perform professionally.
[N'Dour] Yeah.
But did you come
from a musical tradition?
My mom, she's a griot.
Griot are the storytellers.
They are also singers,
rappers,
and [indistinct]
And I grow with my grandma.
She was a big singer.
She gave me
a lot of things.
And from there, going to
the school for two years,
then left the school
and start my career.
♪
[Bourdain] Tonight we
are having a beef màfe,
which is a stew thickened
with ground peanuts.
There are similar preparations
throughout West Africa,
but the Senegalese version
is particularly great.
Sear the beef, cook the onion,
garlic, peppers,
and carrots, deglaze with
ground peanuts and broth,
bringing up all
that good stuff from the pan.
Then simmer until
tender and awesome.
Serve hot over rice.
-Wow.
-[N'Dour] Ah.
-[Bourdain] That looks good.
-[N'Dour] Ah.
That's good, good,
good, good, good, good.
Thank you.
[Bourdain] Wow,
this is very, very good.
[N'Dour] The symbol
of connection
Mali and Senegal
is the màfe.
This dish,
you can appreciate here.
You can appreciate
in Mali also.
-[Bourdain]
So what's in the future?
-Future?
The future,
20 years from now,
where will Senegal be?
What I hope is,
in 20 years,
Senegal is gonna
be the place
for great
and big contribution
of what we call Islam.
Do you think
there's any danger
of the kind
of radical Islam
that we see
taking hold in...
many places in Africa?
All these people who
are using the religion,
Muslim religion
to do bad things,
I think Senegal
have an example.
I think this country
have models of the religion.
This country,
you know--you are here.
I'm doing my local bissap,
and you have--
with your beer.
I mean, the country,
95% Muslim--
[Bourdain] Right.
♪
[N'Dour]
And I think this example
can help all the world.
I hope so.
Inshallah.
Inshallah.
♪
♪
[Bourdain] Time stopped.
That's what it seems like
in the city of Saint-Louis
when the sun is at its highest
and the streets are empty.
[bicycle bell rings]
[Bourdain] A hundred sixty
miles up the coast from Dakar,
the one-time capital was a hub
for all French West Africa,
an important port at the mouth
of the Senegal River.
[speaking French]
[Bourdain]
Every culture has an iconic,
much-loved street food,
the kind of thing you yearn
for when you're away.
We have our dirty-water
hotdogs in New York.
Here they have ndambé.
Ndambé, s'il vous plaît?
What people have described
as a bean sandwich,
but what is really a spread
of spicy lentils on a baguette.
You buy your baguette
at the bakery,
bring it over to the nice lady.
She slathers on the good stuff,
and there you go.
And it is indeed
addictively delicious.
♪
I think that we can understand
the case of Saint-Louis,
the situation of Saint-Louis,
we can understand it only if
we know well, the geography.
Because what made this town
according to me, is the river.
Because it runs through
five states, five countries.
Mali, Mauritania, Senegal,
of course, Guinea.
So everything comes--
came through here.
[speaking French]
[Bourdain]
Attitudes about many things
are decidedly different here.
Where many postcolonial
cultures are ambivalent
or conflicted about
their bloodlines,
picking black or white
to identify with,
here, people are proud
of who they are
and where they came from--
all of it.
I'm curious why
the postcolonial
experience
in Senegal
is so different
than the postcolonial
experience
almost everywhere else.
I think that the pre-colonial
and the colonial experience
in Senegal is different also,
not only
the postcolonial experience,
because Saint-Louis
had lots of influences,
-I think.
-Arab, Portuguese--
So before that, Portuguese
and English first.
-Yes.
-They were here,
and after that,
the Morocco--
from the Morocco.
My feeling, you see, is that
because we are at the crossing
of various roads
independently from
the colonization period,
makes the Senegalese
people very open-minded,
very good negotiator also.
♪
[Bourdain]
Marie-Caroline Camara
is a Saint-Louis Métis,
Senegalese father,
French mother,
and she's hosted a lunch
with some friends
and colleagues,
all of whom consider themselves
Senegalese first
before anything.
[Camara] And my feeling compared
to other African countries
is that maybe it's come also
from the--the Wolof women,
because the Métis family here,
people were really married.
But at least--
[Bourdain] Between Wolof
and other groups? Okay.
[Camara] You know,
compared to West Indies,
where even if people had--
some white people
had children
with their slaves.
They were not recognized.
Here, all these children
and unions were recognized.
So for me,
that is very special.
[woman] The most riches
in Senegal is our culture.
It's not petrol, oil,
or other thing.
I think that it's our culture,
our type of life,
our customs.
[Bourdain] Music?
Music, yes.
Our culinary art.
Okay, so we're eating
mulet farci à la
Saint-Louisienne.
-[Bourdain] Lovely.
-[Camara] It's a big fish
from the river.
♪
[Bourdain]
Mulet farci, stuffed mullet,
the fish deboned and filled
with a seafood farci of fish,
herbs, vegetables,
and bread, and baked.
It's an amazing meal,
delicious.
-[Camara] Amazing meal?
-[Bourdain] Yes. Really good.
So how are things
in Senegal today?
As to what kind
of things?
[Bourdain]
Is the environment good
for business in Senegal now?
Is it getting better?
I mean, there seems
to be a lot of money
coming in, in Dakar.
You see buildings going up.
Somebody's building.
The key thing for me will be
the development of businesses
and--because when you look
at all these young people
in Saint-Louis
and there is...
no companies to employ them.
Let the young people take
a big part of the power,
which is not
in our tradition,
but we need the young
people to be--
to be strong.
[Bourdain] If you
could compare yourself
to someplace else in--
another major city
in the world...
-Yes?
-The New York
of Western Africa?
The Hong Kong of West Africa.
[Bourdain] Oh, ouch.
[laughs]
Yeah, you're right.
[laughter]
[singing in native language]
♪
[Bourdain]
Money, you like it. I like it.
We all like it.
And there's a flood of green
pouring into
the developing world,
greedhead foreign speculators,
for sure,
but also entrepreneurs,
often educated abroad
but returning
to build businesses
around a growing
middle class.
Telecoms to financial
institutions
to the restaurants
that grow up around them.
Makis were once neighborhood
working-class dive bars.
Now, many are becoming
more respectable
drinking establishments.
The Brooklynization
of Africa begins.
-[man] Cheers.
-[man] Yeah, cheers.
[Bourdain] I joined Pierre,
his film professor brother,
Christian Thiam,
and their friend Pap Majaoji,
a local businessman.
[Bourdain] Who is joining
the middle class in Senegal?
Where are they
coming from?
Most of the people
are local people
-who now get proper training.
-Right.
[Majaoji] And then
you have a small group
of guys like us
who went abroad
and are coming back.
[Bourdain] Now, a phenomena
that I have seen
in other countries
in West Africa
is one where people leave
either because of war,
oppression, necessity,
financial, education.
And when they come back,
there is resentment.
How did they feel
about people like you
who go and then come back?
[Majaoji] You know,
unlike most other places,
over here, there's
a tremendous amount of pride
in your family.
Senegalese rarely go
and just cut off.
[Pierre] Cut off, yeah.
It's true.
No, that's true,
but in addition too,
people who go,
they send money back home.
[Thiam] There's more money
coming from the immigrants
than the money that we
receive from the World Bank
or IMF
or anything like that.
[Bourdain] Why is this
the case in Senegal?
Where does this
attitude come from?
It's just the nature
of the social fabric.
It's not an
individualistic society.
What about the French
colonial experience?
That, too, was it
different than--
Very different from Senegal
to the other countries.
'Cause the French used
Senegal as their out--
as their anchor
for their colonial expansion.
The French then said,
"Okay, you Senegalese,
we're gonna train you
up to borderline
high school education,
and you're gonna be
the forefront,
the fulcrum of our--of
our administrative service."
So if you go to Côte d'Ivoire,
you go to Burkina,
a lot of the guys
who were running
the administration
were Senegalese.
[Thiam] I think one
of the major difference
between Senegal
and the other countries--
not that we are better
or anything like that,
but in Senegal--it's probably
one of the only country
in West Africa
or probably in all Africa
where I can be from
one ethnic group
and he can be from
a different ethnic group
but we can talk
without French,
using a local language,
and understand
each other,
'cause everybody
speaks Wolof.
I'm--I happen to believe
that this world is going
to be a better place
when more cultures
are actually given a chance
to be put at the table.
♪
[Bagdad] Yo, Senegal,
let's go [indistinct]
[speaking Wolof]
[crowd cheering]
[Bagdad rapping]
[Bagdad] Each generation
has its mission.
We have a saying in Wolof
[speaks Wolof]
That means, "God is great."
And we always say it
when there is no solution.
You say: [speaks Wolof]
You leave it in
the hand of God.
But we tell people,
"This is in our hand.
This is our future
and the future
of the next
generation coming."
♪
[Bourdain] As relatively
good as things have been
for Senegal, democracy,
as it turns out,
requires regular maintenance,
diligence needed,
and the willingness
to stand up.
♪
[Bourdain]
Djily Bagdad is a musician,
and activist
who's doing what, well,
the Last Poets and Chuck D
and others have done
before him,
say things that are important
loudly and often.
♪
[Bourdain]
They call them "dibiterie,"
and dibi is generally
grilled spiced lamb,
hacked into pieces and served
on grease-stained paper
with grilled onions
and mustard on the side.
Wow, that was quick.
From the beginning,
I mean,
was there always, like,
a social justice,
political component to what
you were doing musically?
From day one.
And the first thing we
did was go do a campaign
called "My Voting Card,
My Weapon,"
and we did songs,
and we did mobile concert
all over the country
to raise awareness,
and it was the bum-rushing
the registration spots.
Everybody went to register.
That's--that's a step.
As little as it could seem,
that's a step
into being conscious
of what your power is.
♪
[Bourdain]
In 2012, then-president
Abdoulaye Wade
fell victim to the
"maybe I should be president
for life" syndrome
that afflicts so many
of his neighbors.
He proposed amending
the constitution
so that he could run
for a third term,
as well as creating a new
vice presidential position,
which many feared
he intended for his son.
Djily and many, many
young people like him
were having none of it.
They formed a group called
Y'en a Marre, or Fed Up.
Using music
as a draw and a hook,
they threw enormous rallies
across the country,
made aggressive and innovative
use of social media,
all in the cause
of getting out the vote
and shutting anti-democratic
initiatives down.
It worked.
[Bagdad] I know that with this
[indistinct] movement like we
started and raising awareness,
I think the African
Union of people
can start from here,
'cause this is amazing.
The new generation will learn
from what we've done,
and maybe the next president
might not be a politician
at all.
You never know.
Obvious question:
why don't you run
for office?
No, I'm not--I'm
not--I'm not
an aspiring politician,
not at all,
but I can see my help--
myself helpful
for my community.
♪
[Bagdad]
We have everything to emerge.
It's about believe in ourself
and trusting ourself
that we can do it.
♪
♪
[Bourdain] Lac Rose,
known for its pink hue
and salt harvesters,
sits near the Senegalese coast.
And, not too long ago,
was also the finish line
for a legendary
trans-African endurance race.
-Okay?
-Yeah, great. No problem.
♪
[Bourdain] Driving up to 10,000
grueling kilometers from Paris,
south through Spain,
across Morocco,
down the Western Sahara,
all the way to, well,
right here.
♪
[Bourdain] The Paris-Dakar
Rally tested its drivers
like no other race,
sometimes driving
over 20 hours a day
over ground like this.
[Hezza] So this
is the same road
that the Rally
Paris-Dakar took.
[Bourdain] Jean Hezza
is a Senegalese
of Lebanese descent
who grew up here,
watching the final stretch
of the race.
It was a galvanizing
event for him.
He has since completed
the race himself three times.
So when I was young,
I came with my parents
to see the arrival
of the Paris-Dakar race.
-Yeah.
-That's why I like
to make races.
[Bourdain]
It's been eight years
since specially modified,
true off-road vehicles
with powerful engines
and cutting-edge designs
roared across the desert
and through tiny
African villages.
I, of course, had to try out
one of these beasts,
and it's about as much
fun as you can have
while wearing pants.
♪
Okay, straight?
-Okay, where am I going?
-Turn. Turn.
-It's nice.
-[Bourdain] Just like this?
-First time?
-Good pace--yeah.
It's like driving in snow.
[Hezza] Yes, yes.
[Bourdain] After tear-assing
around for a few hours,
it's traditionally chicken
and beer on the beach.
We're joined by Jean's fellow
Paris-Dakar racers,
Mame Less Diallo
and [indistinct]
[Hezza]
My friend Mame Less
made 12 times
the Paris-Dakar.
-[Bourdain] Twelve times?
-[Hezza] With bike--
-[Bourdain] In a motorbike?
-Yeah.
Wow.
So what happened?
It stopped in--
The last race was in '07.
In '08--
-[Bourdain] 2007?
-Yeah.
In--in--in--in 2008,
we were at the start,
and we didn't start.
That's right.
They canceled the--the race.
[Bourdain] In 2008,
officials shut the event down
with racers from all over
the world at the starting line,
a response to the murder
of four French citizens
in Mauritania
and to the discovery
of potential terrorist threats
against the race in the region.
The race,
now called the Dakar Rally,
was moved off
the African continent
and currently runs much
of the length of South America.
But will it come back?
What do you think?
-Here in Senegal?
-Yeah.
-Never.
-Whoa.
-I hope so.
-Never.
[Bourdain] Why? Why? Why never?
Because these people,
when they live,
they did it not
in a fair way.
So you think they don't
deserve to have it back?
-No.
-But there's still--
Is there still
racing here
within the country,
within Senegal?
I mean, you race.
We have,
after South Africa,
the second circuit in--
all over Africa.
It's very, very, very
important for our--
us, for Africa,
and it's exceptional for us.
How do you like the chicken?
It's okay?
Oh, man, it's good.
Are you kidding me?
I'm hitting it hard.
So you told me before
that if I wanted to,
I could get in the car
and drive to Saint-Louis.
-Yeah.
-That way.
How long will that take,
flat-out?
An hour and a half.
Let's go.
Let me finish my chicken.
[laughs]
♪
[Bourdain]
Pierre Thiam's Aunt Marie
is the matriarch of the family.
She often hosts uncles, aunts,
sons and daughters,
friends and relatives
from near and abroad.
[Thiam] Teranga is hospitality.
That's the translation,
but it's--it's the--
the most important value.
It's really the way
you treat the other.
Love--you receive love.
That's what teranga is.
So today you are our guest,
so you'll be treated
with our national dish.
♪
[Bourdain]
Everyone comes together often
over this iconic dish,
ceebu jen,
which in Wolof means simply
"rice with fish."
It's pretty much
the national dish of Senegal.
Today,
it's Senegalese grouper,
scored and stuffed
with a mixture of garlic,
parsley, and peppers,
then slow-simmered
in a hearty tomato broth,
infused with
a funkatizing goodness
brought by fermented
conch and salt fish,
served over rice
and vegetables.
I'm gonna watch you,
and I'm gonna do what you do.
[Thiam] Let's do it.
Let's do it.
[Bourdain] The meal is eaten
from one communal platter,
an experience both fun
and instructive,
sustenance and life lesson.
Mmm. Oh, that's good.
Oh, that sauce is awesome.
[woman] Normally, children
are not allowed to talk
and to go too far
in the middle of the plate.
[Bourdain] So they got
to eat around the edges?
[woman]
So you will have an adult,
the mother or an aunt
or something,
cutting pieces of fish
or meat for them.
[Thiam]
It's a way to teach them
to be content
with their portion.
-[Bourdain] Mm-hmm.
-Not only children
but everyone, you have
to imagine a triangle
in front of you,
and that's the triangle
that is your limit to the bowl.
-[Bourdain] Right.
-[Thiam]
You have to chew slowly.
There's--you have to be patient.
So all these values
are taught
when we eat
around the bowl.
[Bourdain] So if I were
looking for a metaphor
for a Senegalese society,
this would be it?
This is it.
This is Senegalese society.
Senegal is a special country.
[N'Dour singing in Wolof]
♪ Africa
♪
♪ We, Africa
[Bourdain] A few years back,
I got the words,
"I am certain of nothing"
tattooed on my arm.
It's what makes
travel what it is,
an endless learning curve,
the joy of being wrong,
of being confused.
Africa, more than
any other continent,
needs to be seen by the world.
It's both the place
we all came from
and where we are going.
♪ Work together
♪ Keep on walking
♪ Cheikh Anta Diop
♪ Kwame Nkrumah
♪ Stephen Biko
♪ Nelson Mandela
♪ All you people
♪ Africa...
Some places surprise you.
♪
[Bourdain]
Even if you've been traveling
nearly nonstop
for 15 years, like me,
there are places
that snap you out
of your comfortable worldview,
take your assumptions
and your prejudices,
and turn them upside down.
♪
[Bourdain]
They lead you to believe
that maybe there
is hope in the world.
Senegal is one of those places.
[Lanegan and Homme]
♪ I took a walk through this
♪ Beautiful world
♪ Felt the cool rain
♪ On my shoulder
♪ Found something good
♪ In this beautiful world
♪ I felt the rain
getting colder ♪
♪ Sha la, la, la, la
♪ Sha la, la, la, la, la
♪ Sha la, la, la, la
♪ Sha la, la, la, la, la
[engine turns over]
♪
[Bourdain]
At first you see what you see
in so many places in Africa,
the noisy streets,
busy markets,
the controlled, consensual
chaos of daily commerce.
Da, da, da, da, da!
[horn honking
and people talking]
[Bourdain] But look
just a little bit longer,
a little bit deeper,
and you'll see
it's so different here
from its neighbors--
from anywhere, really.
A rebuke to those who'd
paint a whole continent
as a monolith of despair
or Islam as something
to be feared.
Senegal turns
simple-minded assumptions
and prejudice on their heads
at every turn.
How did you come
to know and like
and love this country?
I think it
was just listening
and watching and thinking,
"Gosh, this is quite different
to all the other countries
I know."
For a start, the language.
-You've heard Wolof?
-Yes.
Rat-tat-tat-tat
tat-tat-tat.
[speaking Wolof]
Sometimes you'd think
people were quarreling.
-Right.
-And they're not.
They're laughing.
But they're laughing.
[Bourdain] Ofeibea Quist-Arcton
is the NPR Africa
correspondent.
She's of Ghanaian descent
but has made Dakar,
the Senegalese capital,
her home for over ten years.
[Quist-Arcton] The Senegalese
are easy to get on with,
and they care about you,
and I guess that's what
we all want as human beings,
isn't it, to be loved,
to be cherished?
And I've found that here.
I won't be here forever,
'cause I'm from Ghana,
but I will be visiting forever,
because there
are no two Senegals.
I mean, c'est vraiment
un pays extraordinaire.
I think the Senegalese
are extraordinary.
They're open.
They welcome you.
And for me...
that about makes
a good place to live.
[Bourdain] I feel like I came
with this assumption
that Senegal would be
yet another failed state
or yet another state
that has gone through
a--a really terrible
postcolonial period,
that never really--
that transitioned badly.
You'll know that Senegal
is one of the few countries
-never had a coup d'état.
-Mm-hmm.
And I think that just makes
such a huge difference
to a nation.
-We're in a 90-plus percent
Muslim country.
-[Bourdain] Right.
[Quist-Arcton]
Their first president
a Catholic who governed
for 20 years.
And of course, there were
elements of repression
but not as we've seen
in many other
African countries.
♪
[Bourdain] Europeans first
reached West Africa
in the mid-15th century,
bringing with them
the usual things,
an industrialized slave trade,
subjugation,
the rule of the many
by the very few.
In the carving up
of a continent,
it was France
that got Senegal,
and commanding a favored status
within France's West African
colonial holdings,
the Senegalese gained
full rights as French citizens
in the late 1800s.
With independence in 1960,
power passed bloodlessly
and with stunning cordiality.
Though overwhelmingly
a Muslim country,
Senegal elected
Léopold Senghor,
a Catholic,
as their first president,
and from that time on,
Senegal has enjoyed
a moderate political
and religious climate unique
almost anywhere in the world.
[Thiam] Well, food is great
when cultures meet, you know,
because the colonial power
brought the food culture.
I think that's what
makes great food,
and Senegal is great for that
because of its geographical
location.
It's a crossroad.
I think that's what makes
the food quite unique here.
[Bourdain]
Pierre Thiam is a chef,
restaurateur,
and cookbook author
who was born
and raised here in Dakar.
His books are absolutely
fundamental references
when investigating
Senegalese cuisine.
[Thiam] This is Senegalese'
favorite fish.
It is called ciof. It kind
of tastes like grouper,
-so I think we should
have it, good fish.
-All right.
[Bourdain] Senegal
has famously delicious food,
flavors and often ingredients
that should be eerily familiar
to any fan of Southern cooking.
We meet at
Coeur de Casacion Beach,
serving food just
the way I like it.
A shack on the water,
catch of the day,
cooked up out back.
[Thiam] This whole thing
is illegal, actually.
-This is--they don't
have a license.
-[Bourdain] But, I mean,
they're continuously
operate--I mean--
But every once in a while--
once in a while,
I come and it's closed.
The police shuts them down.
Right. Then they
come back.
And then they come back,
you know?
Oh, these are supposed
to be good, right?
This is local beer.
This is the finest
of the local beer.
Well, it's considered
the people's beer.
It's the cheapest one.
Oh, well, that figures.
I'm a cheap date.
[laughs]
-Do you wanna to hide
these in the--
-[Thiam] Actually, yeah.
Just put it under
the table, actually.
[Bourdain] You know what
I'm gonna do here?
-Cheers, man.
-Cheers.
-Welcome to Dakar.
-Thank you.
So I'm really interested
in your story.
I mean,
you were born here.
[Thiam]
Yeah, right here, Dakar.
-Right here in Dakar.
-Yeah.
-Went to New York.
-[Thiam] Yes.
I mean, I'm jumping
ahead some, but--
First job in New York
was a restaurant job, like--
-Of course.
-An immigrant.
You know, as a busboy,
actually,
but from a busboy,
you just fell in love
with what was happening
behind the kitchen,
'cause, you know,
I come from a culture
where kitchen is a women
activity, you know,
so it's like I'd never
seen men cooking.
What was the type of cuisine
you were learning?
It was the American culture,
and it's American.
And then it turned
into Jean Claude.
-It was a French bistro.
-Right.
[Thiam] Then from Jean Claude,
Boom opened around the corner.
-It was, like, early '90s--
-Wait a minute.
Boom on Spring Street?
-On Spring Street!
-Okay, wait a minute, now.
I used to work
at that store.
Before, it was called WPA.
So we worked in the same
restaurant kitchen.
[Thiam]
In the same kitchen.
Downstairs--kitchen
was downstairs.
I can't believe this, man,
'cause Boom was really
the defining moment for me.
Boom had, like, this
global ethnic/Italian--
So you saw a window
to start introducing
African--West
African flavors?
-Yeah.
-And it worked.
People were receptive
to that.
Absolutely.
Yeah, yeah, yeah.
♪
[Bourdain] Oh, wow.
Tonight we're having yassa,
made with a local fish
called ciof,
cooked simply on the bone,
wrapped in foil,
and steamed over the fire,
served with a mignonette-type
sauce of onions...
Grilled mussels,
sea urchin.
-Mm. Grilled mussels--cool.
-[Thiam] Yeah.
[Bourdain] Oh, and that's
good. I'm starving.
I mean, I'm really hungry.
So what distinguishes
Senegalese cuisine
from the neighbors'?
I think we have the best
food in the culture.
Have you--you've traveled
in the American South?
Yeah. Yeah.
I mean, you noticed some
things about the food?
It's familiar.
It's so familiar.
I mean, look--like,
shrimp and grits, okay?
I mean, I've eaten shrimp
and grits in Africa many times.
I mean, they call it
something else.
Exactly. I think
the most interesting part
of American food
is our contribution.
[Bourdain]
How did you feel
when you first
turned on the TV
and you see some,
you know, rich white lady,
and she says, "Well, we're
about to do, you know,
my fam--this is
an old family recipe,
you know,
an American classic,
a traditional favorite."
And you said,
"Wait a minute. That's..."
-"That's mine."
-"That's mine."
I mean, happy, proud,
pissed off--what?
Oh, yeah, proud, proud,
happy to--no, not pissed off.
No, no, never--
I was never pissed off.
I thought, you know--
you know, I think food
is such a great way
of uniting people, you know?
It's like a--
breaking barriers.
Food is not only about
feeding yourself here.
In Senegal,
it's a whole culture.
The most important value
is what we call teranga.
The more you share,
the more your bowl
will be plentiful.
It's not how much you have,
it's how much you give.
That's what matters
in Senegal.
So teranga
is that culture.
♪
[Bourdain] The call to prayer
five times a day, every day,
but Friday at 2:00 p.m.
is the most important.
♪
[Bourdain] Dakar shuts down
as people head to the mosque.
The invocation of the Muslim
reverberates
throughout the city.
♪
[Bourdain]
The mosques fill to capacity.
People spill onto
the sidewalks and streets.
They pray where they can.
In Senegal, the majority
of people are Sufi Muslims,
practicing a mystic
form of Islam
which is often considered
more tolerant.
[Diouf]
Senegal is very different
from other countries.
We are very tolerant.
We also have,
in Senegalese family,
Christian married to Muslim,
-Muslim married to Christian.
-Uh-hmm.
[Diouf] So you don't really know
exactly who's Christian,
and you don't really know
who's Muslim.
[Bourdain]
It is a comfortable assumption
that Islam
is oppressive to women,
that it allows no room
for personal expression,
that it forces women
to hide themselves.
These ladies, however,
make that argument
more complicated.
Fama Diouf is a photographer.
Umi Nador is a journalist
and television presenter.
Minyel Tal is an entrepreneur
and owner of a group of salons.
As the country changes,
many, if not most,
have adopted
the cultural values
and styles of the West.
However, two of these women
have chosen to wear
the traditional hijab.
A lot of people
who watch this,
particularly women,
look at the hijab
in particular
as an instrument--
at very least
as an instrument
of male oppression.
What would you
say to them?
For me, religion is a--
is a personal thing,
and I--and I decide--
decided to get this.
So why people keep
on asking me every day,
"Why? Why? Why?"
[Bourdain] Well, I think
the simple answer
is that what to you
is a personal
lifestyle choice
looks to much of the world
like a political choice.
-It is a choice for me.
-[Tal] Yeah.
So some of Senegalese girls,
they have choice
to wear Western clothes.
I have, also, the right
to wear Arab fashion.
In a way,
the reason behind it,
for every Muslims,
will be modesty.
Whether you come from
a rich background
or a poor background,
people should not judge you
on the way you dress.
She doesn't want
you to be like,
"Oh, my gosh,
I loved her hair.
Ooh, the earrings.
Oh, the watch!" No.
You see us as
something threatening,
but we are just
here in peace.
♪
[Bourdain] What about women's
roles here, traditionally?
In many of the African
countries that I've been to,
often you will see
the man walking up front
and behind, the wife
and the children, you know,
carry--carrying
the bucket of water
or you know, laden down,
doing the work.
I mean, here in Dakar,
you're not gonna see it.
[laughs]
You say that
with determination.
Oh, yeah. Oh, yeah.
I am definitely
determined, okay?
As if you will personally
ensure that you won't.
[Diouf] Yes.
[laughter]
[Diouf] Seriously,
I think it's time
for women to change
the face of Senegal.
Why not now?
They're not ready
for that right now.
Why not? What's missing?
[Tal] You will
have powerful women,
like, arguing for what
we call parité here,
so gender balance,
and then you take
that same woman
and you tell her
that her son
is supposed
to start cooking
and doing the laundry,
laundry's even worse.
What's--I'm sorry.
What's wrong with that?
So for Senegalese women,
taking care of her man
and treating him
as a king
is part of who she is,
and she's taking
proud out of it.
[Nador] It's too easy
to be a boy here in Senegal.
Nothing, nothing.
[Diouf] There's been men
in the position of presidential,
but we can have, also,
a woman in the head of Senegal.
If we don't try,
we will never know.
♪
♪
[Bourdain]
Sometimes we get lucky.
We get to do things
on this show because--
just because it's a show--
that are, frankly, awesome.
Like this,
a small restaurant in Dakar,
the delicious smells
of Senegalese cooking
coming from the kitchen,
a band.
♪
[singing in native language]
[Bourdain] Youssou N'Dour,
one of the most beloved
musicians
on the African continent,
famous throughout the world
for blending traditional music
of the region
with Cuban rumba,
American jazz, and R&B.
Mbalax, as it came to be known,
has had an enormous influence
on musicians worldwide,
like that Sting guy,
Tracy Chapman,
and St. Bruce of Asbury,
and, most famously,
his frequent collaborator,
Peter Gabriel.
♪
[Bourdain] People started
to talk about you
when you were age 12
when you started
to perform professionally.
[N'Dour] Yeah.
But did you come
from a musical tradition?
My mom, she's a griot.
Griot are the storytellers.
They are also singers,
rappers,
and [indistinct]
And I grow with my grandma.
She was a big singer.
She gave me
a lot of things.
And from there, going to
the school for two years,
then left the school
and start my career.
♪
[Bourdain] Tonight we
are having a beef màfe,
which is a stew thickened
with ground peanuts.
There are similar preparations
throughout West Africa,
but the Senegalese version
is particularly great.
Sear the beef, cook the onion,
garlic, peppers,
and carrots, deglaze with
ground peanuts and broth,
bringing up all
that good stuff from the pan.
Then simmer until
tender and awesome.
Serve hot over rice.
-Wow.
-[N'Dour] Ah.
-[Bourdain] That looks good.
-[N'Dour] Ah.
That's good, good,
good, good, good, good.
Thank you.
[Bourdain] Wow,
this is very, very good.
[N'Dour] The symbol
of connection
Mali and Senegal
is the màfe.
This dish,
you can appreciate here.
You can appreciate
in Mali also.
-[Bourdain]
So what's in the future?
-Future?
The future,
20 years from now,
where will Senegal be?
What I hope is,
in 20 years,
Senegal is gonna
be the place
for great
and big contribution
of what we call Islam.
Do you think
there's any danger
of the kind
of radical Islam
that we see
taking hold in...
many places in Africa?
All these people who
are using the religion,
Muslim religion
to do bad things,
I think Senegal
have an example.
I think this country
have models of the religion.
This country,
you know--you are here.
I'm doing my local bissap,
and you have--
with your beer.
I mean, the country,
95% Muslim--
[Bourdain] Right.
♪
[N'Dour]
And I think this example
can help all the world.
I hope so.
Inshallah.
Inshallah.
♪
♪
[Bourdain] Time stopped.
That's what it seems like
in the city of Saint-Louis
when the sun is at its highest
and the streets are empty.
[bicycle bell rings]
[Bourdain] A hundred sixty
miles up the coast from Dakar,
the one-time capital was a hub
for all French West Africa,
an important port at the mouth
of the Senegal River.
[speaking French]
[Bourdain]
Every culture has an iconic,
much-loved street food,
the kind of thing you yearn
for when you're away.
We have our dirty-water
hotdogs in New York.
Here they have ndambé.
Ndambé, s'il vous plaît?
What people have described
as a bean sandwich,
but what is really a spread
of spicy lentils on a baguette.
You buy your baguette
at the bakery,
bring it over to the nice lady.
She slathers on the good stuff,
and there you go.
And it is indeed
addictively delicious.
♪
I think that we can understand
the case of Saint-Louis,
the situation of Saint-Louis,
we can understand it only if
we know well, the geography.
Because what made this town
according to me, is the river.
Because it runs through
five states, five countries.
Mali, Mauritania, Senegal,
of course, Guinea.
So everything comes--
came through here.
[speaking French]
[Bourdain]
Attitudes about many things
are decidedly different here.
Where many postcolonial
cultures are ambivalent
or conflicted about
their bloodlines,
picking black or white
to identify with,
here, people are proud
of who they are
and where they came from--
all of it.
I'm curious why
the postcolonial
experience
in Senegal
is so different
than the postcolonial
experience
almost everywhere else.
I think that the pre-colonial
and the colonial experience
in Senegal is different also,
not only
the postcolonial experience,
because Saint-Louis
had lots of influences,
-I think.
-Arab, Portuguese--
So before that, Portuguese
and English first.
-Yes.
-They were here,
and after that,
the Morocco--
from the Morocco.
My feeling, you see, is that
because we are at the crossing
of various roads
independently from
the colonization period,
makes the Senegalese
people very open-minded,
very good negotiator also.
♪
[Bourdain]
Marie-Caroline Camara
is a Saint-Louis Métis,
Senegalese father,
French mother,
and she's hosted a lunch
with some friends
and colleagues,
all of whom consider themselves
Senegalese first
before anything.
[Camara] And my feeling compared
to other African countries
is that maybe it's come also
from the--the Wolof women,
because the Métis family here,
people were really married.
But at least--
[Bourdain] Between Wolof
and other groups? Okay.
[Camara] You know,
compared to West Indies,
where even if people had--
some white people
had children
with their slaves.
They were not recognized.
Here, all these children
and unions were recognized.
So for me,
that is very special.
[woman] The most riches
in Senegal is our culture.
It's not petrol, oil,
or other thing.
I think that it's our culture,
our type of life,
our customs.
[Bourdain] Music?
Music, yes.
Our culinary art.
Okay, so we're eating
mulet farci à la
Saint-Louisienne.
-[Bourdain] Lovely.
-[Camara] It's a big fish
from the river.
♪
[Bourdain]
Mulet farci, stuffed mullet,
the fish deboned and filled
with a seafood farci of fish,
herbs, vegetables,
and bread, and baked.
It's an amazing meal,
delicious.
-[Camara] Amazing meal?
-[Bourdain] Yes. Really good.
So how are things
in Senegal today?
As to what kind
of things?
[Bourdain]
Is the environment good
for business in Senegal now?
Is it getting better?
I mean, there seems
to be a lot of money
coming in, in Dakar.
You see buildings going up.
Somebody's building.
The key thing for me will be
the development of businesses
and--because when you look
at all these young people
in Saint-Louis
and there is...
no companies to employ them.
Let the young people take
a big part of the power,
which is not
in our tradition,
but we need the young
people to be--
to be strong.
[Bourdain] If you
could compare yourself
to someplace else in--
another major city
in the world...
-Yes?
-The New York
of Western Africa?
The Hong Kong of West Africa.
[Bourdain] Oh, ouch.
[laughs]
Yeah, you're right.
[laughter]
[singing in native language]
♪
[Bourdain]
Money, you like it. I like it.
We all like it.
And there's a flood of green
pouring into
the developing world,
greedhead foreign speculators,
for sure,
but also entrepreneurs,
often educated abroad
but returning
to build businesses
around a growing
middle class.
Telecoms to financial
institutions
to the restaurants
that grow up around them.
Makis were once neighborhood
working-class dive bars.
Now, many are becoming
more respectable
drinking establishments.
The Brooklynization
of Africa begins.
-[man] Cheers.
-[man] Yeah, cheers.
[Bourdain] I joined Pierre,
his film professor brother,
Christian Thiam,
and their friend Pap Majaoji,
a local businessman.
[Bourdain] Who is joining
the middle class in Senegal?
Where are they
coming from?
Most of the people
are local people
-who now get proper training.
-Right.
[Majaoji] And then
you have a small group
of guys like us
who went abroad
and are coming back.
[Bourdain] Now, a phenomena
that I have seen
in other countries
in West Africa
is one where people leave
either because of war,
oppression, necessity,
financial, education.
And when they come back,
there is resentment.
How did they feel
about people like you
who go and then come back?
[Majaoji] You know,
unlike most other places,
over here, there's
a tremendous amount of pride
in your family.
Senegalese rarely go
and just cut off.
[Pierre] Cut off, yeah.
It's true.
No, that's true,
but in addition too,
people who go,
they send money back home.
[Thiam] There's more money
coming from the immigrants
than the money that we
receive from the World Bank
or IMF
or anything like that.
[Bourdain] Why is this
the case in Senegal?
Where does this
attitude come from?
It's just the nature
of the social fabric.
It's not an
individualistic society.
What about the French
colonial experience?
That, too, was it
different than--
Very different from Senegal
to the other countries.
'Cause the French used
Senegal as their out--
as their anchor
for their colonial expansion.
The French then said,
"Okay, you Senegalese,
we're gonna train you
up to borderline
high school education,
and you're gonna be
the forefront,
the fulcrum of our--of
our administrative service."
So if you go to Côte d'Ivoire,
you go to Burkina,
a lot of the guys
who were running
the administration
were Senegalese.
[Thiam] I think one
of the major difference
between Senegal
and the other countries--
not that we are better
or anything like that,
but in Senegal--it's probably
one of the only country
in West Africa
or probably in all Africa
where I can be from
one ethnic group
and he can be from
a different ethnic group
but we can talk
without French,
using a local language,
and understand
each other,
'cause everybody
speaks Wolof.
I'm--I happen to believe
that this world is going
to be a better place
when more cultures
are actually given a chance
to be put at the table.
♪
[Bagdad] Yo, Senegal,
let's go [indistinct]
[speaking Wolof]
[crowd cheering]
[Bagdad rapping]
[Bagdad] Each generation
has its mission.
We have a saying in Wolof
[speaks Wolof]
That means, "God is great."
And we always say it
when there is no solution.
You say: [speaks Wolof]
You leave it in
the hand of God.
But we tell people,
"This is in our hand.
This is our future
and the future
of the next
generation coming."
♪
[Bourdain] As relatively
good as things have been
for Senegal, democracy,
as it turns out,
requires regular maintenance,
diligence needed,
and the willingness
to stand up.
♪
[Bourdain]
Djily Bagdad is a musician,
and activist
who's doing what, well,
the Last Poets and Chuck D
and others have done
before him,
say things that are important
loudly and often.
♪
[Bourdain]
They call them "dibiterie,"
and dibi is generally
grilled spiced lamb,
hacked into pieces and served
on grease-stained paper
with grilled onions
and mustard on the side.
Wow, that was quick.
From the beginning,
I mean,
was there always, like,
a social justice,
political component to what
you were doing musically?
From day one.
And the first thing we
did was go do a campaign
called "My Voting Card,
My Weapon,"
and we did songs,
and we did mobile concert
all over the country
to raise awareness,
and it was the bum-rushing
the registration spots.
Everybody went to register.
That's--that's a step.
As little as it could seem,
that's a step
into being conscious
of what your power is.
♪
[Bourdain]
In 2012, then-president
Abdoulaye Wade
fell victim to the
"maybe I should be president
for life" syndrome
that afflicts so many
of his neighbors.
He proposed amending
the constitution
so that he could run
for a third term,
as well as creating a new
vice presidential position,
which many feared
he intended for his son.
Djily and many, many
young people like him
were having none of it.
They formed a group called
Y'en a Marre, or Fed Up.
Using music
as a draw and a hook,
they threw enormous rallies
across the country,
made aggressive and innovative
use of social media,
all in the cause
of getting out the vote
and shutting anti-democratic
initiatives down.
It worked.
[Bagdad] I know that with this
[indistinct] movement like we
started and raising awareness,
I think the African
Union of people
can start from here,
'cause this is amazing.
The new generation will learn
from what we've done,
and maybe the next president
might not be a politician
at all.
You never know.
Obvious question:
why don't you run
for office?
No, I'm not--I'm
not--I'm not
an aspiring politician,
not at all,
but I can see my help--
myself helpful
for my community.
♪
[Bagdad]
We have everything to emerge.
It's about believe in ourself
and trusting ourself
that we can do it.
♪
♪
[Bourdain] Lac Rose,
known for its pink hue
and salt harvesters,
sits near the Senegalese coast.
And, not too long ago,
was also the finish line
for a legendary
trans-African endurance race.
-Okay?
-Yeah, great. No problem.
♪
[Bourdain] Driving up to 10,000
grueling kilometers from Paris,
south through Spain,
across Morocco,
down the Western Sahara,
all the way to, well,
right here.
♪
[Bourdain] The Paris-Dakar
Rally tested its drivers
like no other race,
sometimes driving
over 20 hours a day
over ground like this.
[Hezza] So this
is the same road
that the Rally
Paris-Dakar took.
[Bourdain] Jean Hezza
is a Senegalese
of Lebanese descent
who grew up here,
watching the final stretch
of the race.
It was a galvanizing
event for him.
He has since completed
the race himself three times.
So when I was young,
I came with my parents
to see the arrival
of the Paris-Dakar race.
-Yeah.
-That's why I like
to make races.
[Bourdain]
It's been eight years
since specially modified,
true off-road vehicles
with powerful engines
and cutting-edge designs
roared across the desert
and through tiny
African villages.
I, of course, had to try out
one of these beasts,
and it's about as much
fun as you can have
while wearing pants.
♪
Okay, straight?
-Okay, where am I going?
-Turn. Turn.
-It's nice.
-[Bourdain] Just like this?
-First time?
-Good pace--yeah.
It's like driving in snow.
[Hezza] Yes, yes.
[Bourdain] After tear-assing
around for a few hours,
it's traditionally chicken
and beer on the beach.
We're joined by Jean's fellow
Paris-Dakar racers,
Mame Less Diallo
and [indistinct]
[Hezza]
My friend Mame Less
made 12 times
the Paris-Dakar.
-[Bourdain] Twelve times?
-[Hezza] With bike--
-[Bourdain] In a motorbike?
-Yeah.
Wow.
So what happened?
It stopped in--
The last race was in '07.
In '08--
-[Bourdain] 2007?
-Yeah.
In--in--in--in 2008,
we were at the start,
and we didn't start.
That's right.
They canceled the--the race.
[Bourdain] In 2008,
officials shut the event down
with racers from all over
the world at the starting line,
a response to the murder
of four French citizens
in Mauritania
and to the discovery
of potential terrorist threats
against the race in the region.
The race,
now called the Dakar Rally,
was moved off
the African continent
and currently runs much
of the length of South America.
But will it come back?
What do you think?
-Here in Senegal?
-Yeah.
-Never.
-Whoa.
-I hope so.
-Never.
[Bourdain] Why? Why? Why never?
Because these people,
when they live,
they did it not
in a fair way.
So you think they don't
deserve to have it back?
-No.
-But there's still--
Is there still
racing here
within the country,
within Senegal?
I mean, you race.
We have,
after South Africa,
the second circuit in--
all over Africa.
It's very, very, very
important for our--
us, for Africa,
and it's exceptional for us.
How do you like the chicken?
It's okay?
Oh, man, it's good.
Are you kidding me?
I'm hitting it hard.
So you told me before
that if I wanted to,
I could get in the car
and drive to Saint-Louis.
-Yeah.
-That way.
How long will that take,
flat-out?
An hour and a half.
Let's go.
Let me finish my chicken.
[laughs]
♪
[Bourdain]
Pierre Thiam's Aunt Marie
is the matriarch of the family.
She often hosts uncles, aunts,
sons and daughters,
friends and relatives
from near and abroad.
[Thiam] Teranga is hospitality.
That's the translation,
but it's--it's the--
the most important value.
It's really the way
you treat the other.
Love--you receive love.
That's what teranga is.
So today you are our guest,
so you'll be treated
with our national dish.
♪
[Bourdain]
Everyone comes together often
over this iconic dish,
ceebu jen,
which in Wolof means simply
"rice with fish."
It's pretty much
the national dish of Senegal.
Today,
it's Senegalese grouper,
scored and stuffed
with a mixture of garlic,
parsley, and peppers,
then slow-simmered
in a hearty tomato broth,
infused with
a funkatizing goodness
brought by fermented
conch and salt fish,
served over rice
and vegetables.
I'm gonna watch you,
and I'm gonna do what you do.
[Thiam] Let's do it.
Let's do it.
[Bourdain] The meal is eaten
from one communal platter,
an experience both fun
and instructive,
sustenance and life lesson.
Mmm. Oh, that's good.
Oh, that sauce is awesome.
[woman] Normally, children
are not allowed to talk
and to go too far
in the middle of the plate.
[Bourdain] So they got
to eat around the edges?
[woman]
So you will have an adult,
the mother or an aunt
or something,
cutting pieces of fish
or meat for them.
[Thiam]
It's a way to teach them
to be content
with their portion.
-[Bourdain] Mm-hmm.
-Not only children
but everyone, you have
to imagine a triangle
in front of you,
and that's the triangle
that is your limit to the bowl.
-[Bourdain] Right.
-[Thiam]
You have to chew slowly.
There's--you have to be patient.
So all these values
are taught
when we eat
around the bowl.
[Bourdain] So if I were
looking for a metaphor
for a Senegalese society,
this would be it?
This is it.
This is Senegalese society.
Senegal is a special country.
[N'Dour singing in Wolof]
♪ Africa
♪
♪ We, Africa
[Bourdain] A few years back,
I got the words,
"I am certain of nothing"
tattooed on my arm.
It's what makes
travel what it is,
an endless learning curve,
the joy of being wrong,
of being confused.
Africa, more than
any other continent,
needs to be seen by the world.
It's both the place
we all came from
and where we are going.
♪ Work together
♪ Keep on walking
♪ Cheikh Anta Diop
♪ Kwame Nkrumah
♪ Stephen Biko
♪ Nelson Mandela
♪ All you people
♪ Africa...