Fatick : des acteurs plaident pour la codification du « Ngourban », un plat traditionnel sérère aux vertus thérapeutiques
A workshop dedicated to the codification of Ngourban was held in Fatick. The aim of this meeting was to contribute to the preservation and promotion of this traditional Serer dish, once widely consumed by the elders for its therapeutic properties, but which is now tending to disappear.
Prepared with millet, peanuts, tomatoes, dried fish, and other ingredients, Ngourban is being cooked less and less in households in the region. Faced with this situation, researchers, consumers, and other stakeholders are advocating for its codification to promote its transmission and integration into homes and restaurants.
The workshop was co-organized by Cicodev Africa and Isra-Bame, as part of the Mahdia and "Transforming African Food Systems to Make Them Sustainable (TAFS) – My Food is African" projects, which work to promote local food, agroecology and food sovereignty.
“Our various studies have concluded that it is important to support local consumption. A diagnostic study was carried out and it emerged from this study that we could promote products from sustainable production, centered around a dish that has both local and economic appeal. Ngourban meets these criteria,” explained Astou Diaw, director of Isra/Bame.
According to her, promoting Ngourban necessarily involves standardizing its recipe. "The dish needs to be codified in order to precisely define the ingredients and the reference recipe. It is with this in mind that we met with the various stakeholders. This workshop is just the beginning. It must be taken ownership and championed by the local community," she emphasized.
The president of the Fatick department's food consumer association, Ousmane Ndour, also spoke about the many therapeutic virtues of Ngourban, a dish he considers a true culinary heritage to be preserved.
For his part, Baba Adama Sy, program officer at Cicodev Africa, believes that codification is an essential step to ensure the promotion of this traditional dish.
“Ngourban is a local dish with recognized therapeutic virtues, prepared from local products. Its codification will, through its popularization, make it better known and encourage its consumption in households as well as in restaurants,” he said.
According to Mr. Sy, promoting Ngourban will also benefit local producers and processors. Beyond its economic impact, it will also contribute to preserving and transmitting the socio-cultural heritage of the region.
During the workshop, participants compared different variations of Ngourban to arrive at a standard recipe. The meeting brought together chefs, traditional cooks, producers, processors, and consumers.
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