Cuisine of Senegal
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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 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, 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, bananas, sweet potatoes, lentils, black-eyed beans 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 the baobab 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.
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[edit] Appetizers
- Pastels, a fried, stuffed pastry adopted from Portuguese cuisine
- Fried plantains
- Black-eyed pea fritters
[edit] 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 chicken, lamb, or beef cooked with vegetables in a peanut butter sauce
- bassi-salté, seasoned meat cooked with tomato paste and vegetables over a local couscous 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 a bouillabaise with vegetables
- Fondé,rolled millet-balls in sour cream
[edit] Desserts
- Dege, a rice pudding made from couscous
- Cinq Centimes, the Five-Cent Cookie, a peanut cookie popular in marketplaces
- Banana Glace, a sophisticated banana dessert concocted by Mamadou, owner of Les Cannibales Deux Restaurant in Dakar
