The cuisine of Senegal - Africa

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The foods of Senegal

Senegalese cuisine is made up of an amalgam of influences, from local Wolof culinary traditions to the cuisine of Morocco and cooking of former French colonizers. Many dishes that originated in Senegal have become mainstays throughout West Africa.

Some of the more common dishes in Senegal are: ceebu jen, a tomatoey fish stew over rice; yassa, grilled chicken marinated with onions and lemon juice; and mafé, a meat and peanut stew. Rice, couscous and French bread are common starches.

Fish is eaten along the long coast. Tomatoes, black-eyed peas, onions and peanuts are used in numerous dishes and thious, or stews. Tropical fruit and rich desserts end meals.

This info comes from whats4eats.com

Cooking in Senegal

Ethiopian injera

Chicken salad

Moroccan spiced chickpea soup

Skillet chicken and rice

Senegal desserts

on The World Cuisine
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork
 

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