Senegalese cuisine

Senegalese cuisine
Ceebu Yapp, a beef version of thiéboudienne
Location of Senegal

The cuisine of Senegal has been influenced by nations like France, Portugal, and those of North Africa, and also by many ethnic groups, the largest being the Wolof; Islam, which first penetrated the region in the 11th century; and various European cultures, especially the French, who held the country as a colony until 1960. Immigrants have brought Senegalese restaurants to many world cities, where its popularity has been growing.

Because Senegal borders the Atlantic Ocean, fish is an important staple. Chicken, lamb, pea, eggs, and beef are also used in Senegalese cooking, but not pork, due to the nation’s largely Muslim population. Peanuts, the primary crop, as well as couscous, white rice, sweet potatoes, lentils, black-eyed peas and various vegetables, are also incorporated into many recipes. Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or couscous or simply eaten with bread.

Popular fresh juices are made from bissap, ginger, Buy (pronounced bouy) which is the fruit of the baobab tree also known as "monkey bread fruit", mango, or other fruit or wild trees. Desserts are very rich and sweet, combining native ingredients with the extravagance and style characteristic of the French impact on Senegal’s culinary methods. They are often served with fresh fruit and are traditionally followed by coffee or tea.

Contents

Meals

Yassa poulet
Thiéboudienne
  • Thiéboudienne or Ceebu jën, flavorsome marinated fish cooked with tomato paste and a variety of vegetables, the national dish of Senegal.
  • Yassa, chicken or fish simmered in onion with a garlic, mustard, and lemon sauce.
  • Maafe, seasoned fish, chicken, lamb, or beef cooked with vegetables in a tomato and peanut butter sauce.
  • Bassi-salté, seasoned meat cooked with tomato paste and vegetables over a local couscous called "cere".
  • Sombi, sweet milk-rice soup.
  • Capitaine à la Saint-Louisienne, perch stuffed with spices.
  • Poisson à la braise, grilled fish flavored with lemon, garlic, and black pepper.
  • Dibi, simmered, grilled lamb.
  • Thiou, a bouillabaisse with vegetables.
  • Fondé, rolled millet-balls in sour cream.
  • Fondue, melted chocolate or cheese covered fruit.
  • A lot of the Senegalese people eat many vegetables and fruit, plus many types of fish due to Dakar being a port city.

Desserts

  • Thiakry, a couscous pudding.
  • Cinq Centimes, the Five-Cent Cookie, a peanut cookie popular in marketplaces.
  • Banana Glace, a sophisticated banana soup dessert concentrated by Mamadou, owner of Les Cannibales Deux Restaurant in Dakar.

External links

References