Here is an overview of Senegalese cuisine:

 

Rice: Rice is a staple in Senegalese cuisine. It is often accompanied by spicy sauces, meats and vegetables to create tasty and complete dishes.

 

Thieboudienne: Also called "fish couscous", this emblematic dish of Senegal is composed of rice cooked in a spicy tomato sauce with vegetables and fish.

 

Yassa: “Yassa” is a marinade made from onions, mustard and lemon juice, generally used to marinate chicken or fish. It is a popular and deliciously flavored dish.

 

Peanuts: Peanuts are a key ingredient in many Senegalese dishes. “Peanut sauce” is a rich, creamy peanut-based sauce, often served with rice or millet.

 

Fish: Due to its coastal location, Senegal offers a variety of fresh fish in its cuisine. They are grilled, baked, fried or used in stews.

 

Bread and pastries: “Monkey bread” is a popular sweet and spicy bread, while pastries like “fatayas” (stuffed turnovers) are delicious snacks.

 

Traditional meals: “Caxiri” is a fermented drink made from millet, while “bissap” is a refreshing drink made from hibiscus flowers.

 

Desserts: Senegalese desserts include "thiakry", a dessert made from millet, yogurt and fruit, as well as "xaleyi", a sweet and fragrant jelly.

 

Street Food: “Soumbala” (fermented millet balls) and “meat skewers” are popular street snacks.

 

Senegalese cuisine celebrates the cultural and culinary identity of the country. The dishes are prepared with care, using traditional techniques and fresh ingredients. The authenticity of Senegalese cuisine makes it an essential experience for lovers of bold and exotic flavors.