Tapalapa (bread)

{{short description|Traditional African bread}}

{{Infobox food

| name = Tapalapa

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| country = Senegal

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| type = Bread

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| main_ingredient = wheat flour, millet flour, yeast, salt, water

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File:Baguettes stall, Dschang, Cameroon.jpg, Cameroon]]

File:Shops in Gambia 20051112-130605 (4118080041).jpg

Tapalapa is a traditional West African bread originating in Senegal{{Cite book |last=Helou |first=Anissa |title=Feast: Food of the Islamic World |year=2018 |isbn=9781526605566 |pages=107}} 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.{{cite web |title=Le tapalapa, le pain traditionnel |url=https://www.au-senegal.com/le-tapalapa-le-pain-traditionnel,12318.html?lang=fr |website=Kaay Xool |access-date=1 July 2023}} Tapalapa is mainly eaten in Senegal, Mauritania, Gambia and Guinea.

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.{{cite web |title=Tapalapa |url=https://www.tasteatlas.com/tapalapa |website=Taste Atlas |access-date=1 July 2023}}