Baku Kitchen! An independent reference of traditional food

Senegal

38 dishes.

fermented & pickledYeetfermented sea snail, dried hard and intensely pungent, added to rice dishesstreet foodYokhossMangrove oysters grilled or steamed over coals and eaten with chilli and lime

  • Ditakh

    Green ditakh fruit pulped with sugar and water into a sweet-sour juice. 45 min to prepare. 1.5 litres. A drink…

  • Fataya

    Fried pastry pockets of spiced fish or meat. Ready in 1 hr prep and 30 min cooking. About 16. A…

  • Fonde

    Cracked millet cooked soft and served under sweetened soured milk. Ready in 15 min prep and 45 min cooking. 6…

  • Gazelle

    Pale lager brewed in Dakar, sold in large bottles as the national beer. A wine & spirit recipe from Senegal.

  • Guedj

    Fermented dried fish torn into stews for salty depth. A fermented & pickled recipe from Senegal.

  • Jus de gingembre

    Blended fresh ginger with water, sugar and lemon, served fiery and very cold. Ready in 20 minutes prep and none…

  • Kéthiakh

    Sardinella salted, smoked and dried, flaked into rice and bean dishes. A charcuterie & cured recipe from Senegal.

  • Kinkéliba

    Leaf tea of a Sahel shrub, drunk hot after meals. Ready in 5 minutes prep and 20 minutes cooking. Serves…

  • Lakh

    Millet porridge under sweetened curdled milk and orange-blossom cream. Ready in 20 min prep and 40 min cooking. 6 servings.…

  • Madd

    Tart wild saba fruit eaten with salt and chili or blended into juice. Ready in 20 min prep and none…