Senegalese cuisine
Senegalese cooking is the most influential in West Africa: rice, fish, onion and lemon underpin almost everything.
Thieboudienne is on the UNESCO intangible heritage list — a rare case of a single dish recognised at that level.
Food is eaten from a shared platter, each person from their own sector, and the host distributes the fish. Reaching into someone else's sector is not done.
2 dishes
- Thieboudienne
Rice cooked in the tomato broth from the fish, with herb-stuffed fish and vegetables. Senegal's national dish.
140 min · Takes practice · Main course
- Chicken yassa
Chicken marinated in lemon under a mountain of caramelised onion with mustard.
100 min · Easy · Main course