The following exhibition arises from an international cooperation project developed in a rural area in northern Senegal, Ndioum Walo, which seeks to strengthen and improve agricultural and cooking techniques. The exhibition is based on four themes that aim to raise awareness, from different angles, of traditional cooking in northern Senegal, presenting its strengths and weaknesses. The cooking space and its characteristics, the cooking utensils and their cultural component, the process of cooking, handling and preparation of food and, finally, the diet and daily dishes that feed their homes.
