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I was always impressed how Daniel the chef could prepare such fabulous meals for the 15 traveller and the five staff in such a short time, with limited resources and in rather primitive conditions. For our dinner on Christmas Eve we were served with an onion soup to start, Guinea Fowl in a nice creamy sauce with chips and beans for mains and a Fruit Salad for afters. Excellent as always!
Written Apr 8, 2007
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Reviews and photos of Kouadangou attractions posted by real travelers and locals. The best tips for Kouadangou sightseeing.
I was always impressed how Daniel the chef could prepare such fabulous meals for the 15 traveller and the five staff in such a short time, with limited...
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Koutammakou - home of the Bassamba
The small village of Kouadangou is famous well beyond its size. This little speck on the map is part of a wider area known as Koutammakou, a region that stretches for s several miles across northern...
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