Tapalapa (bread)

Tapalapa is a traditional West African bread originating in Senegal^[1] based on the French baguette, though it is slightly smaller, and baked in a large, traditional wood-burning oven made of mud brick. Tapalapa is hard to find in large cities in Senegal, as these wood-burning ovens are illegal in cities over 10,000 inhabitants, but is common in smaller towns and villages.^[2] Tapalapa is mainly eaten in Senegal, Mauritania, Gambia and Guinea.

Tapalapa

Type	Bread
Place of origin	Senegal
Main ingredients	wheat flour, millet flour, yeast, salt, water

Vendors selling tapalapa bread in Dschang, Cameroon

Tapalapa bread oven

It is often eaten for breakfast with akara, beans, fish, eggs or other toppings. It is also eaten for lunch and/or dinner with other West African dishes such as peppersoup.

The main ingredients are flour (both wheat and millet are used), salt, water and yeast. The resulting bread is heavier and more filling than a typical baguette.^[2][3]

See also

• food portal

• List of African dishes
• List of African cuisines
• List of breads
• Cuisine of Gambia
• Cuisine of Senegal
• Cuisine of Guinea