Village bread, shown being prepared above at Campement de Lion, is not that puffy, air-impregnated stuff you get in Dakar. Village bread, baked in a wood-heated beehive-style oven, has the consistency of San Francisco sourdough. The bread was served with all meals, but certainly most enjoyed in the evening when it was still warm, right out of the oven.
For video, see clip1.
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