The CUISINE OF SENEGAL is a
West African cuisine
West African cuisine influenced by North
African , French , and
Portuguese cuisine and derives from the
nation's many ethnic groups, the largest being the Wolof .
which first penetrated the region in the 11th century, also plays a
role in the cuisine.
Senegal was a colony of
France until 1960. Ever
since its colonization, immigrants have brought
Senegalese cuisine to
many other regions.
Senegal borders the
Atlantic Ocean , fish is very important
in Senegalese cooking. Chicken , lamb , peas , eggs , and beef are
also used, but pork is not due to the nation’s largely Muslim
population. Peanuts , the primary crop of Senegal, 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 eaten with bread.
Popular fresh juices are made from bissap , ginger , buy (pronounced
'buoy', which is the fruit of the baobab tree, also known as "monkey
bread fruit"), mango , or other fruit or wild trees (most famously
soursop , which is called corossol in French). 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 .
* 1 Meals
* 2 Desserts
* 3 See also
* 4 References
* 5 External links
Thiéboudienne Ceebu Yapp, a beef version of
Thieboudienne or ceebu jën (among other names): The literal
English translation of the dish is “The Rice of Fish”. Dubbed as
the national dish of Senegal, it consists of flavoursome fish that has
been marinated with parsley, lemon, garlic, onions (and other herbs),
and then later cooked with tomato paste and a variety of vegetables
such as lettuce, cabbage, and carrots. Rice is later added to the mix
giving it a reddish look. It is said to resemble the Spanish dish
paella , from the region of Valencia (EatYourWorld.com).
* Thiébou yapp or ceebu yap : The literal English translation of
the dish is “The Rice of Meat”. It is very popular with the
Senegalese and is usually cooked with beef (or lamb) that is first
fried and garnished with onions, garlic, black pepper, red pepper, and
salt (and other ingredients). Mustard and water are later added to the
mix for the meat to tenderize and soak up all the flavours. Like Ceebu
Jën, rice is then added to the mix and tends to be garnished with
either green olives or cooked black eyed peas.
* Thiébou guinar or ceebu ginaar : The literal English translation
of the dish is “The Rice of Chicken”. The preparation and
procedures are similar to that of Ceebu Yapp; the chicken is first
fried with herbs and spices, and later soaked in water and mustard.
When the rice is to be added, it is usually garnished with carrots.
* Thiébou guerté or ceebu gerte : The literal English translation
of the dish is “The Rice of Peanut”. Peanuts are known to be
Senegal's cash crop. It too follows the same preparations and
procedures as Ceebu Yapp and Ceebu Guinaar, where the meat is first
fried with herbs and spices. However, peanut butter is added to the
dish, replacing mustard, which is added with water to allow the meat
to soak up all the flavour. Creating a thick paste, rice is then added
to the mix. This dish is not very well known and is rarely cooked by
the Senegalese, but if so, only on special occasions.
* Yassa : Now popular with other West African countries, Yassa is
either chicken or fish that is first marinated with spices, and then
simmered in a pan with onion, garlic, mustard, and lemon juice. This
creates a chicken and onion sauce side-dish that is served with plain
Couscous Senegalese thièré with chicken and sauce
(thièré/chere - same word, spellings vary)
* Chere , a millet couscous found in
Gambia and Mauritania
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 the local couscous called chere.
* Sombi , sweet milk-rice soup.
* Capitaine à la Saint-Louisienne , perch stuffed with spices.
Footi , a vegetable sauce
* Ndambé or ndambe , beans that are cooked in a spiced tomato
paste, typically served on bread as a breakfast sandwich.
Thiakry , a couscous pudding.
* Cinq Centimes , the Five-Cent Cookie, a peanut cookie popular in
* Banana Glace , a sophisticated banana soup dessert concentrated by
Mamadou, owner of Les Cannibales Deux Restaurant in
* Africa portal
* Food portal
List of African cuisines
Godfrey Mwakikagile , "The
Gambia and Its People: Ethnic
Identities and Cultural Integration in Africa", p141. ISBN