In a modern country like Senegal, there is a long-standing tradition of coffee. Even today, we drink Touba coffee everywhere, a recipe created in the late 19th century by Sheikh Amadou Bamba, a spiritual and charismatic leader of the Sufi Mouride Brotherhood, which is said to have introduced the use of coffee to the country. Touba coffee is flavoured with cloves and jarr, known as Guinea pepper; it has a strong balsamic taste and, according to its inventor, it also has medicinal properties. The historical and political relevance of the figure of Bamba meant that his coffee became a symbol of identity and belonging for the African community, so Touba coffee is almost exclusively popular with the Senegalese. Touba coffee is served in all Tanganas, the street cafés of the suburbs, as a perfect example of local street food: sparsely furnished with benches and tables, they also serve food and are very busy 24 hours a day. Westerners prefer the filter coffee of French tradition or instant coffee, to be enjoyed in one of the rare surviving colonial venues, such as the famous Safari Bar in Saint Louis.