Mind of a Chef have released a new video and it’s a great one. The clip shows chef Sean Brock as he travels to M'bour in Senegal to learn more about the local’s fish smoking techniques.
Brock meats with Abdoulaye Diallo who takes him on a mission to discover what is a local custom and a truly tasty dish.
The fish is first salted for around one or two days to dry the fish - the longer it spends in the sun the better it tastes.
Brock seems fascinated with their work and it’s interesting to watch the process with the chef.
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