Thiéboudiène Boukhonk with tamarind
Thiéboudiène Boukhonk with tamarind
Poulet yassa
Poulet yassa
Chebu Yapp, a beef version of thiéboudienne
Chebu Yapp, a beef version of thiéboudienne
Couscous Senegalese thièré with chicken and sauce (thièré/chere—same word, spellings vary)
Couscous Senegalese thièré with chicken and sauce (thièré/chere—same word, spellings vary)
Soumbala or Dawadawa—a fermented African locust bean (Parkia biglobosa) food condiment. It is used widely throughout West Africa—much like miso in East Asia, it is made from the boiled seed, which is then fermented. It is sold in small balls and sometimes also in powdered form.
Soumbala or Dawadawa—a fermented African locust bean (Parkia biglobosa) food condiment. It is used widely throughout West Africa—much like miso in East Asia, it is made from the boiled seed, which is then fermented. It is sold in small balls and sometimes also in powdered form.
Ears of Fonio (or acha). The ancient grain is protein-rich and grows well in arid conditions, and no pesticides are needed for its cultivation. In Senegal, where it's part of local customs and traditions, fonio is used in breakfast, lunch, and dinner dishes. The longtime a neglected and underutilized crop made a renaissance with the invention of the Fonio husking machine by Sanoussi Diakité. (left); Dambun Acha (right).[clarification needed]

The cuisine of Senegal is a 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. Islam, 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, emigrants have brought Senegalese cuisine to many other regions.

Because 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, bouye (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. Tea, known as attaya, is served in a ritualistic fashion.

Meals

Desserts

Drinks

Bibliography

See also

References

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