Senegalese cuisine

Thecuisine ofSenegalis aWest African cuisinethat derives from the nation's many ethnic groups, the largest being theWolof,and is French-influenced.Islam,which first embraced the region in the 11th century, also plays a role in the cuisine.Senegalwas a colony ofFranceuntil 1960. From the time of its colonization, emigrants have brought Senegalese cuisine to many other regions.

Thiéboudiène boukhonkwithtamarind

Poulet yassa

Chebu yapp,a beef version ofthiéboudienne

Couscous Senegalesethièréwith chicken and sauce (thièré/chere—same word, spellings vary)

Soumbalaordawadawa—afermentedAfrican locust bean (Parkia biglobosa) food condiment. It is used widely throughout West Africa—much likemisoin East Asia, it is made from the boiled seed, which is then fermented. It is sold in small balls and sometimes also in powdered form.

Ears offonio(oracha). The ancient grain is protein-rich and grows well in arid conditions, and nopesticidesare needed for its cultivation. In Senegal, where it is part of local customs and traditions,foniois used in breakfast, lunch, and dinner dishes. The longtimeneglected and underutilized cropmade a renaissance with the invention of thefonio husking machinebySanoussi Diakité.(left); Dambun Acha (right).

BecauseSenegalborders theAtlantic Ocean,fishis very important in Senegalese cooking.Chicken,lamb,peas,eggs,andbeefare also used, butporkis usually not due to the nation's largelyMuslimpopulation.Peanuts,Senegal's primary cash crop, as well asmillet,white rice,sweet potatoes,cassava,black-eyed peasand various vegetables, are also incorporated into many recipes. Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or millet couscous or eaten with bread.

Popular fresh juices are made frombissap,ginger,bouye(pronounced 'buoy', which is the fruit of thebaobabtree, also known as "monkey bread fruit" ),mango,or other fruit or wild trees (most famouslysoursop,which is calledcorossolin French).

Desserts are very rich and sweet, combining native ingredients with the extravagance and style characteristic of the French impact on Senegal's culinary methods. They are often served with fresh fruit and are traditionally followed bycoffeeortea.Tea, known asattaya,is served in a ritualistic fashion.

Breakfast

• Ndambéorndambe—beans cooked in a spiced tomato paste, typically served on bread as a breakfast sandwich.
• Bread andcafé touba

Lunch and dinner

• Thieboudienneorchebu jën(among other names)— "The Rice of Fish." Dubbed as the national dish of Senegal, it consists of flavoursome fish that has been marinated with parsley, lemon, garlic, onions (and other herbs), then later cooked with tomato paste and a variety of vegetables such as lettuce, cabbage, and carrots. Rice is later added to the mix giving it a reddish look.
• Thiébou yapporchebu yap— "The Rice of Meat." It is very popular with the Senegalese and is usually cooked with beef (or lamb) that is first fried and garnished with onions, garlic, black pepper, red pepper, and salt (and other ingredients). Mustard and water are later added to the mix for the meat to tenderize and soak up all the flavours. As withchebu jën,rice is then added to the mix and tends to be garnished with either green olives or cookedblack-eyed peas.
• Thiébou guinarorchebu ginaar— "The Rice of Chicken." The preparation and procedures are similar to that ofchebu yap:the chicken is first fried with herbs and spices, and later soaked in water and mustard. When the rice is to be added, it is usually garnished with carrots.
• Thiébou guertéorchebu gerte— "The Rice of Peanut." Peanuts are Senegal's most important cash crop. It too follows the same preparations and procedures aschebu yapandchebu ginaar,where the meat is first fried with herbs and spices. However, peanut butter is added to the dish, replacing mustard, which is added with water to allow the meat to soak up all the flavour. Creating a thick paste, rice is then added to the mix. This dish is not very well known and is rarely cooked by the Senegalese, but if so, only on special occasions.
• Yassa—Now popular with other West African countries,yassais chicken or fish first marinated with spices, then simmered with onion, garlic, mustard, and lemon juice. This creates a chicken and onion sauce side-dish that is served with plain white rice.
• Chere—a traditionalmilletcouscous from the Serer ofSenegal.
• Maafe—seasoned fish, chicken, lamb, or beef cooked with vegetables in a tomato and peanut butter sauce.
• TchouorChu- a tomato-based stew with vegetables, especially onions, andfish balls.
• Bassi-salté— A traditional stew,seasoned meat cooked with tomato paste and vegetables over the local couscous calledchere.
• Sombi—sweet milk-rice soup.
• Capitaine à la Saint-Louisienne—perch stuffed with spices.
• Caldou—a sauce with fish and vegetables.
• Fattaya—most often a street food, fried dough filled with French fries, a thickyassaonion sauce, a fried egg, and a bit of ketchup and hot sauce.
• Dibi- Senegalesebarbecue,usually fire-grilled lamb but chicken, or beef can also be found.

Desserts

• Thiakry—a couscous eaten with yogurt.
• Lakh - a pudding made with Thiakry grains and a more liquid yogurt (called "lait caillé" or soured milk).
• Ngalakh - a mixture of peanut butter and baobab pulp eaten with couscous
• Cinq centimes—the "five-cent cookie", a peanut cookie popular in marketplaces

Drinks

• Bissapis the most popular beverage. It is a purplish-red juice made from hibiscus flowers, water and sugar. Fresh mint leaves and orange blossom are sometimes added.
• Other juices are also drunk:dakhar(tamarind juice),gingembre(ginger brew),bouye(brew made from baobab fruit), andditakh.
• The consumption of fresh fruit juice is not very common.
• Attaya (made from Chinese gunpowder tea, sugar and mint) is also highly popular.
• Local beers (Gazelle and Flag brands) are available; however, alcohol consumption within the population is not very popular given that the majority of the population is Muslim (95%).

Bibliography

• Tevi L. Adambounou:Application du principe de la déshydratation partielle par Osmose A: La conservation post-récolte de légumes tropicaux et tentatives d'introduction du produit fini dans les habitudes alimentaires sénégalaises,Université de Laval (Québec), 1983.
• Amadou Sarra Ba:Les goûts et les usages culinaires dans l’espace sénégambien VIII-XIX,Dakar, Université Cheikh Anta Diop, 2001.
• Monique Biarnès:La Cuisine sénégalaise,Paris, Société africaine d'édition, 1972.
• Tadeusz Lewicki:West African Food in the Middle Ages: According to Arabic Sources,Cambridge University Press, 2009,ISBN978-0521102025
• Joséphine N'Diaye Haas:Cuisine Sénégalaise,L'Harmattan.
• Saurelle Diop:Cuisine sénégalaise d’hier et d’aujourd’hui
• Youssou N'Dour:La Cuisine de ma mère,Minerva, 2004ISBN2830707486
• Aminata Sow Fall:Un grain de vie et d'espérance,Éditions Françoise Truffaut, 2002ISBN2951661452
• Pierre Thiam:Yolele! Recipes from the Heart of Senegal,Lake Isle Press Inc., 2008ISBN978-1891105388(the cookbook was finalist of the IACP Julia Child Cookbook Award and a Special Jury Award Winner at The Gourmand World Cookbook in Paris).
• Pierre Thiam: Senegal - Modern Senegalese Recipes from the Source to the Bowl, Lake Isle Press Inc., 2015.

See also

• List of African cuisines
• Guinean cuisine

External links

• Senegal: Recipes and Menus from Africa, University of Pennsylvania
• Senegal: Celtnet Recipes Senegal Recipes and Cookery