- Cuisine of Senegal
The cuisine of Senegal is similar to other cuisines found in
West Africa , but at the same time has its own unique dishes. Distinguishing influences on Senegalese fare include the nations many ethnic groups, the largest being theWolof ;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 theAtlantic Ocean , fish is an important staple. Chicken, lamb, 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 ascouscous ,white rice ,banana s,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" (pronounce bouy) which is the fruit of thebaobab tree also know 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.Appetizers
Meals
*Ceebu jen, or thiéboudienne, flavoursome 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 localcouscous called "cere"
*sombi , sweet milk-ricesoup
*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 abouillabaise with vegetables
*Fondé ,rolled millet-balls in sour creamDesserts
*
Thiakry (sometimes known asDégué ), a rice pudding made from couscous
*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 DakarExternal links
* [http://www.africa.upenn.edu/Cookbook/Senegal.html Senegal: Recipes and Menus from Africa, University of Pennsylvania]
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