Tapalapa (bread)
Overview of Tapalapa (bread).
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| [[File:|frameless|alt=]] | |
| Alternative names | |
| Type | |
| Course | Bread |
| Place of origin | Gambia, Senegal, Guinea |
| Region or state | West Africa |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Wheat flour, water, yeast, salt |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Tapalapa is a type of bread that is popular in several West African countries, including Gambia, Senegal, and Guinea. It is a staple food item in these regions and is often used in a variety of dishes.
History[edit | edit source]
The exact origins of Tapalapa are unclear, but it is believed to have been introduced to West Africa by French colonists. It is similar in many ways to the French baguette, but has a denser texture and a more robust flavor.
Preparation[edit | edit source]
Tapalapa is made from a simple dough of wheat flour, water, yeast, and salt. The dough is allowed to rise for several hours before being shaped into long, thin loaves and baked until golden brown.
Uses[edit | edit source]
Tapalapa is often used as the base for sandwiches, known as "subs" in Gambia and Senegal. It can also be served alongside soups and stews, or used to scoop up sauces and dips.
Cultural Significance[edit | edit source]
In many parts of West Africa, Tapalapa is more than just a food item. It is a symbol of hospitality and community. In Senegal, for example, it is common for neighbors to share a loaf of Tapalapa as a sign of friendship and goodwill.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
- [Example Website]
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Contributors: Prab R. Tumpati, MD
