How Former French Colonies Made the Baguette Their Own
From the bustling streets of Hanoi to the markets of Dakar, the baguette, the most famous symbol of French cuisine, has traversed continents and cultures, finding new expressions and flavors along the way. Countries that France subjected to colonial rule in the 17th — 20th centuries took the humble loaf and concocted their own recipes with it — some of which are even better than the original!
When France colonized countries across the globe, it brought some of its food with it. Indigenous populations had to deal with exploitation and mass human rights violations at the hands of their uninvited rulers. Seeing how they took elements of French culture, like the baguette, and gave them their own spin is proof of the resilience of indigenous populations and how their strong sense of self prevailed in the face of colonization.
Here, we dive into five delightful and inventive ways these regions have reappropriated the baguette, making it distinctly their own.
1. Tunisian Lablabi: Harissa Chickpea Broth on a Bed of Baguette
