Chef Idrissa Sidibe, visited from Bamako, West Africa and the Common Pastures project to learn how to make “Wisconsin” sausages and additional meat handling and processing skills. He was mentored at Olson’s Woodville Meats . He learned new spice combinations, how to prevent sausages from becoming too dry through heat control and additional meat cutting techniques for his restaurant in Bamako, Mali. He is also worked for a week with Chef Sarah Masters .
Drissa’s restaurant in Mali, Bamako BBQ Chicken, is popular with a wide range of customers for catering, delivery, and onsite eating. He developed all of his recipes from scratch–including custom sauces. His culinary ideas are inspired by the favorite meals he’s tasted and created with friends while traveling including his Jamaican Jerk Chicken, American Beef Brisket, and Thai Ghost-Pepper hot-sauce. He has created an innovative restaurant that blends fresh locally grown ingredients with a contemporary, American-Malian menu. As his restaurant is popular with the community and expatriates he plans on expanding to more locations and additional menu options.
In the evening taking time for meeting new friends and eating with Shepherd Song Farm’s neighbors, Montessori land school teachers.
Preparing the Lamb for Dinner
The lamb and chicken dinner included leg of lamb, rack of lamb and country raised chicken. The lamb leg was deboned then rolled with herds and grilled. The racks were seasoned and grilled. The chicken received the special Bamako BBQ spicing.
Carving and Serving
Bamako BBQ Chicken
Bamako Barbeque Chicken is known for its fresh ingredients from local farmers cooked on their handcrafted grill and smoker. In a country with high unemployment, Drissa employs previously unemployed young adults, some formerly living on the streets. Stop in or call for delivery next time you are in Bamako. Never been in Bamako? Add it to your travel adventures and say “hi” to Drissa, chef and entrepreneur.