How to pronounce “sagal” in English

Sagal has because of uh the the contacts we had with different cultures we have

Sagal so thus said uh well here I can show you some of the pictures this is a black i p Sal but

sagales Cuisine which is something I had from growing up but uh exploring the

Katey Sagal plays a cop, and she's awesome.

native Sagal is beyond the call Fresh Lively and intelligent so without

in Sagal I still I had this love of food growing up I was uh spending a lot of

think sagales food is a great absent of

traditional sagales recipes or do you also um maybe not go as far as Molecular

mostly sagales food it's a lot of seafood as you'll realize in the book because of the costal is like Coastal

uh in Cameroon in Sagal um we have reports a very interesting report about

migrant who moved to Sagal when uh when the in the early 60s mid-60s actually

imported uh Sagal became a peanut growing region for for the French Empire

first cookbook dedicated to the food of Sagal not Waxman owner of kitchen arts

reason men don't cook in Sagal it's not like a uh a man activity it's a woman's

colonized in the south of Sagal where I'm from by the Portuguese as well which

that influenced the part of Sagal That influenced even our language in the South Sagal that's our group speaking

Asia even though the south of Sagal was growing a rice that's different and they

and it's not only limited to Sagal obviously Mali morania cuz those borders

cultivated in the south of Sagal over 1500 years before Christ and that's something that people don't realize that

didn't talk about the Lebanese in Sagal but there's a big community of Lebanese as well I'm not sure when they started

is the main language in Sagal so gumbo uh I was saying which is okra which is

difference between the gumbo from Sagal and the gumbo from Louisiana is uh the

palm oil that's being used in Sagal and the one in Louisiana often time you also

uh the Arab Muslim which is Sagal Islam is is very it's very tolerant first of

uh see your parents in Sagal they expect you to to they were expecting me to become an engineer they expect you to be

and there are a couple of sagales editions as well so that said I really

restaurant industry for over 20 years now I arrived from Sagal with different goals in mind when I was coming I was

activity so the only man I saw cooking in Sagal was my godfather who was a a

Portuguese cre while in the north people speak French in Sagal and uh we also

much it had to offer they came and imported uh in Sagal all the all the

because we eat around a bow to in Sagal it's not we not we have a tradition of eating around it's a cultural experience

serve it as an appetizer but uh in in Sagal in the traditional culture you would see it more like maybe there's a

vary slightly when you leave the north of Sagal going to the South going to guinea because the ingredients vary but

um and um also rice obviously from the south of Sagal rice was actually uh uh

and animist and uh um but when you go to Sagal that's something you would you would not really

CP book made in America the First English version of a sagales CP book but there are a couple of French versions

book is a uh what you would call Contemporary sagales quizine you know

after the the war started in osin and the French Vietnam like Sagal is a French

to just bring my contribution and I started researching I started to go back in Sagal working with my mom and and

of grains of healthy grains and um with the milet we also have in Sagal in

harshest of conditions it grows in uh in the semiarid area of Sagal and morania

tea is also part of the whole the whole experience of having a dinner in Sagal

cultivated there and many time many many slaves from that part of Sagal was taken because of their knowledge of how to

have sausages inside the gumbo and we don't have it sausages for cultural reason Sagal is mainly a Muslim country

a in the bookstores the cookbooks we have so much to offer I believe sagales

I just happen to love it it was something I would have never thought about while I was in Sagal even though

would spend time going through her photographs but uh it was never an option to cook in Sagal cuz for cultural

in the book by an wonderful photographer a friend of mine who came with me a couple of times in Sagal to to to to to

into consideration like let's say the tea for instance there's another very important aspect of Sagal is uh food is