Sans Souci

Our love of pork and peron is well chronicled, and nobody does it better than Mama (doesn't it seem like everyone in the food industry here is named Mama) at "Akuna Matata Sans Souci." No trip to Parakou is complete without a visit, so here are a few pictures from our last.

Mama specializes in a mud oven baked, grilled finish pork that is honestly the best we've ever had (all respect to Rory's in Edmonds and Dinosaur in Syracuse, its actually better).



So tender and juicy, and when combined with the secret sauce (the secret is the chicken stock cube, but we let Mama keep up the ruse) it is out of this world.

Peron, the pork fat and manioc concoction, makes for an ideal vehicle on a hot winter's day.

Orders are made in financial terms (100 francs of peron, 400 Francs of pork = about $1), and the visits are always punctuated with a fawning visit to Mama behind her table, demonstrated here by Chris.

Nobody leaves disappointed.