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Senegal

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Senegalese cuisine is celebrated across West Africa, built around rice, fish, and richly spiced peanut and tomato sauces. The country's Atlantic coastline provides abundant fresh seafood.

Thieboudienne, fish and rice cooked together with vegetables, is widely regarded as Senegal's national dish. Yassa, chicken or fish marinated in onion and lemon, is another beloved staple.

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All purpose flour Baking powder Baobab fruit pulp Bay leaves Beef or lamb Black pepper Bread Bread flour Broken rice Butter Cabbage Cabbage wedge Canned black eyed peas Canned tuna or minced fish Carrot Cassava Cayenne pepper Chicken Cilantro Cinnamon Coarse millet couscous Cucumber Cumin Dijon mustard Dried black eyed peas Dried hibiscus flowers Egg Eggplant Fine millet couscous Firm white fish steaks Fish Garlic Icing sugar Instant yeast Juice lemons Juice lime Lamb Lemon juice Milk Milk or condensed milk Millet flour Minced meat Mint leaves few Nutmeg Oil for deep frying Oil for frying Okra Olive oil Onion Parsley Pastry rounds or spring roll wrappers Peanut butter Raisins Red onion Red palm oil Ripe avocados Ripe bananas Ripe mangoes Ripe plantains Salt Scotch bonnet pepper Soy sauce Spring onions Spring roll wrappers Sugar Sweet potato Sweetened condensed milk Tamarind paste Tomato Tomato paste Vanilla extract Vegetable oil Warm milk Warm water Water White fish White fish fillet Yogurt

Holidays & Special Occasions

Holidays & Special Occasions

Nems Senegalais

Pain Senegalais

Tapalapa Bread (Pain Tapalapa)

Fried Plantain (Alloco)

Avocado Mango Salad (Salade Avocat et Mangue)

Salade Niebe (Salade Niébé)

Porridge de Mil

Senegalese Beignets de Banane

Senegalese Pastels

Senegalese Fataya

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