Gambia
Smiling Coast cooking mirrors Senegal: peanut domoda, one-pot benachin, okra superkanja and smoky afra grills with attaya tea. That is the short version of what the Gambia cooks. Look for Domoda (tangy peanut stew of meat or fish with tomato over rice; national dish), Benachin (one-pot jollof-style rice cooked with fish or meat and vegetables) and Afra (chopped grilled meat with raw onion, mustard and pepper; nightlife ritual). The Mandinka peanut stew of the Gambia River, distinguished from Senegalese mafe by its sourness from tamarind or lime; groundnuts were the colony’s export crop. This atlas has 29 Gambia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Senfurr
Light yeast-leavened loaf sold beside the denser tapalapa. Ready in 30 minutes prep and 25 minutes cooking. 4 loaves. A…
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Smoked bonga
Bonga shad hot-smoked whole and dried, flaked into stews. A charcuterie & cured recipe from Gambia.
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Superkanja
Okra, palm oil, fish and greens stew served over rice. Ready in 40 minutes prep and 1 hour 15 minutes…
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Tapalapa
Dense chewy village baguette baked in clay ovens. Ready in 30 min prep and 30 min cooking. 4 loaves. A…
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Wonjo
Sweet crimson hibiscus juice, served chilled. Ready in 15 min prep and 25 min cooking. 2.5 litres. A drink recipe…
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Yassa
Chicken marinated in lime, onion and mustard, grilled then stewed. Ready in 25 min plus 4 hr marinating prep and…