Senegal
38 dishes.
BissapDried hibiscus calyces steeped with sugar, mint or ginger and drunk very colddrinkBouyeBaobab fruit pulp blended with milk, sugar and vanilla into a thick drinkwine & spiritBunukCasamance palm wine tapped from oil and ronier palms, drunk freshdrinkCafé ToubaMouride coffee spiced with grains of Selim peppermainCaldoulight Casamance stew of fresh fish, lemon and okra over ricedrinkDakharTamarind pulp soaked, strained and sweetened into a sharp brown drinkstreet foodDibiseasoned mutton grilled over coals with onions and mustard, wrapped in paperdrinkDitakhgreen ditakh fruit pulped with sugar and water into a sweet-sour juicestreet foodFatayafried pastry pockets of spiced fish or meatbreakfastFondecracked millet cooked soft and served under sweetened soured milkwine & spiritGazellepale lager brewed in Dakar, sold in large bottles as the national beerfermented & pickledGuedjfermented dried fish torn into stews for salty depth
Jus de gingembreBlended fresh ginger with water, sugar and lemon, served fiery and very coldcharcuterie & curedKéthiakhsardinella salted, smoked and dried, flaked into rice and bean dishes
Kinkélibaleaf tea of a Sahel shrub, drunk hot after mealsbreakfastLakhmillet porridge under sweetened curdled milk and orange-blossom creamsnackMaddtart wild saba fruit eaten with salt and chili or blended into juice
Mafépeanut-butter stew of meat and vegetables served over ricemainMbakhalou Saloumrice cooked with peanut paste, dried fish and nététou from the SaloumbreakfastNdambespiced black-eyed pea and potato stew stuffed into baguettes
Nététoufermented locust-bean seeds pounded into sauces for salty depth
Ngalakhmillet couscous with baobab fruit and peanut cream, shared at Easterstreet foodPastelsFried pastry parcels stuffed with spiced fish, dipped in tomato and chilli saucesauce & condimentRofpounded parsley, garlic and chili paste stuffed into fish before cookingdessertSombirice simmered in sweetened milk, served warm at ceremoniescheese & dairySoowthick Fulani soured milk, sweetened and poured over millet porridgesoup & stewSoupou kandiaokra and palm-oil stew with fish and seafood, over ricecharcuterie & curedTambadiangWhole sardinella salted and sun-dried until stiff, then cooked into rice dishesdessertThiakrysweet millet couscous folded into creamy soured milkmainThiebou yappfestive rice cooked in seasoned oil with beef or lambmainThieboudienneherb-stuffed fish cooked with rice and vegetables; shared national plattermainThiérésteamed millet couscous with meat and vegetable-bean saucesoup & stewThioutomato or clear onion stew of fish or meat, ladled over white rice
Yassachicken marinated in lime, onion and mustard, grilled then stewed-
Yokhoss
Mangrove oysters grilled or steamed over coals and eaten with chilli and lime. Ready in 30 minutes prep and 20…
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Accara
Black-eyed-pea fritters with spicy kaani tomato sauce, often in baguette. Ready in 40 min prep and 25 min cooking. About…
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Ataya
Three ceremonial rounds of strong minted green tea. Ready in 10 minutes prep and 1 hour or more cooking. Serves…
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Bissap
Dried hibiscus calyces steeped with sugar, mint or ginger and drunk very cold. Ready in 10 minutes prep and 15…
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Bouye
Baobab fruit pulp blended with milk, sugar and vanilla into a thick drink. Ready in 20 min prep and none…
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Bunuk
Casamance palm wine tapped from oil and ronier palms, drunk fresh. A wine & spirit recipe from Senegal.
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Caldou
Light Casamance stew of fresh fish, lemon and okra over rice. Ready in 25 min prep and 50 min cooking.…
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Café Touba
Mouride coffee spiced with grains of Selim pepper. Ready in 10 min prep and 30 min cooking. 6 glasses. A…
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Dakhar
Tamarind pulp soaked, strained and sweetened into a sharp brown drink. Ready in 20 min prep and none cooking. 1.5…
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Dibi
Seasoned mutton grilled over coals with onions and mustard, wrapped in paper. Ready in 20 min prep and 30 min…