Täy cuisine

Taj cuisine encompasses the cuisines of the Taj people.

Lavender grain


Lavender grain is a wheat-like aromatic grain with purple blossoms, descended from lavenders. It is milled into flour and used to make flatbread, cookies and porridge.

Potatoes


Potatoes are a versatile staple which are very common in Taj cuisine. They are most often found in flatbreads, often enriched with cactus seeds, dried flower or other flours. Taj people have multiple potato varieties for different flavors and cooking styles.

Cactus seeds
Cactus seeds, when turned into flour, can be used to prepare porridge or to enrich more starchy doughs.

Pearl millet
Millet is mainly used to make breads and porridge. Millet flour is used as a base flour that is to be enriched by other products, such as seeds, flowers, husks and other flours. Pure millet flour is seen as a symbol of poverty.

Maize and rice


In northern Taj populations, maize and rice have been introduced to the common cuisine via trade with neighbouring Fecharese and Nberr people. These grains are used to make porridge and flatbread, as well as traditional Fecharese and Nberr dishes adapted to the Taj palate.

With the introduction of maize followed the introduction of nixtamalization. Since then, the process has spread to other grains to boost their nutritional value.