Food & Beverages
Food
Senegalese cuisine is often described as the richest and most varied in West Africa. It has some similarities with those of other West African countries, but it has also been subjected to influences from elsewhere. Senegalese cuisine is very delicious and varies by region to region.
Some typical dishes of Senegalese cuisine
Senegalese cuisine is diversified with rich and original dishes, which are very appreciated by visitors and which vary according to the region.
The Thieboudienne or Fattened Rice
Yassa Chicken
Typical dish of Senegalese cuisine, it is the staple meal of the Casamance Region (south-west of the country). It is composed of pieces of marinated chicken mixed with onions, lime juice, vinegar and vegetable oil, before being grilled over a wooden fire and then cooked over low heat in its marinade. It is usually accompanied with white rice or diola rice. Yassa is also cooked with mutton (beef) or fish.
The Caldou
Kaldou (caldou) is also a dish from Casamance, in southern Senegal. It is cooked with fresh fish seasoned with pepper, garlic, maggi, gambo, bissap leaves, onions, salt and pepper. Caldou is usually accompanied by lemon rice.
The Bassi Salte
The Salty Bassi is a specialty of the Sine-Saloum Region (Fatick region). It is very often cooked on the occasion of the Tamkharit which is the Muslim New Year and it requires many ingredients. The salted Basi is a millet couscous that consists of small meatballs called “diaguas”, potatoes, sweet potatoes, white beans, cabbage, carrots, raisins, dates, tomatoes. Like most couscous dishes in Senegal, it can be enjoyed with milk.
The Mafé
Mafé (or maffé) originates from Mali and it has adapted well to the Senegalese gastronomy. It is a dish made from wolof rice with a creamy sauce with peanut paste that gives it a special flavor. We can possibly put meat and vegetables. Rice is sometimes replaced by cowpeas, which are local beans.
The lakhou Bissap
Mafé (or maffé) originates from Mali and it has adapted well to the Senegalese gastronomy. It is a dish made from wolof rice with a creamy sauce with peanut paste that gives it a special flavor. We can possibly put meat and vegetables. Rice is sometimes replaced by cowpeas, which are local beans.
The Domoda sauce
Domoda sauce is a dish that is very much appreciated by visitors and is cooked from a sauce that is dressed in tomato and flour with meat, fish or meatballs. The Domoda is accompanied by Rice and is very delicious.
The Pastels
Pastels are small donuts in the shape of stuffed fish slippers, soaked in a spicy tomato sauce. Pastels are found everywhere in West Africa, and more particularly in Senegal because it is a typical dish of Senegalese cuisine. In Dakar, you can buy pastels in the street, and eat them all day long. Otherwise, it is a very practical dish, made for special occasions.
TheThiéré
Thiéré which designates the couscous is a dish often prepared all over the country. This couscous was originally consumed by the Serer and spread slowly throughout the country. There are several dishes based on thiéré: thiéré bassi salty, thiéré bassi guéré, thiéré mboum, etc. Each time it’s the sauce that changes, which can either be made of meat, chicken or fish.
The Fifire
Firire is a dish that is very much appreciated by the Senegalese. It is made from fried fish and is accompanied by an onion sauce. The dish can also be served with fried potatoes, salad and bread. It is often eaten in the evening at dinner.
Here are some food guidelines
- Eat only well-cooked food served hot.
- Avoid food from street vendors.
- Fruits and vegetables should be well washed and peeled before consumption.
Beverage
Mineral water and soft drinks are available almost everywhere in Senegal and the country has a large collection of delicious beers. Being predominantly a Muslim country, beers are therefore not available everywhere. However, Flag and Gazelle beers are quite common. Local beverages such as bissap juice, tamarind juice, ginger juice, bandji, koutoukou and palm wine are highly appreciated by the local people and visitors alike. Lovers of good beer will not be disappointed. Delicious local drinks are also available almost everywhere. Among the local drinks, you can taste the bissap juice (hibiscus decoction), ditakh juice (juice obtained from a fruit that is similar to kiwi), tamarind juice, bougie juice (baobab fruit) or ginger juice.
Here are some beverage guidelines
- Avoid drinking tap water or well water, drink only mineral water or distilled water.
- Drink only pasteurized milk.
- Use only ice made of mineral water.
