The cuisine of Senegal - Africa

Africa Senegal SN

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.

Cooking in Senegal

Senegal - African -

Chicken salad [cuisine: African]

Moroccan spiced chickpea soup [cuisine: African]

Ethiopian injera [cuisine: African]

Skillet chicken and rice [cuisine: African]

Dessert suggestions for Senegal