Recipes for Change: Sesame Fish with Sorrel Sauce

 

Traditional rainfall patterns are changing in Chad, making it increasingly difficult for the poorest populations who rely on small farming for subsistence, to successfully plant and harvest their crops.

New York-based Senegalese chef, Pierre Thiam visits an IFAD-supported project that is introducing fast-maturing sesame seeds to adapt the farming of this local staple to the shorter rainy seasons.

Precious to local rural populations, sesame is an ingredient in countless recipes and its oil can be sold or used in the preparation of value-adding nutritional or cosmetic products.

Chadian sesame farmer, Fatimé Saleh, shows chef Thiam how essential these small seeds are both for her cuisine and for her income.

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