le ataya

le ataya, Sénégal

Le ataya fait l’objet d’un véritable rituel. Il se déroule traditionnellement en trois étapes, souvent dans une ambiance conviviale. Le premier verre est plus amer, le second plus fort et le troisième plus suave. On utilise du thé vert en provenance de Chine et, comme en Afrique du Nord, on y ajoute des feuilles de menthe ou, parfois à défaut, des pastilles mentholées.

The local specialities

The Thiébou dieune

The thiéboudieune (there are multiple ways to write it : tiéboudieunne, thiep bou dien, ceebu jen, cep bu jen...) invented by Penda Mbaye, a large stove in the 19th century in St. Louis is the national dish of Senegal.

Yassa

A native of the Casamance, the yassa is a well known dish in Senegal and abroad.

The ceebu yapp

The ceebu yapp (rice with meat) is composed of beef, cooked with the rice and served usually with a sauce, to the onion apart.

The bissap

The bissap is a juice purple color that is obtained from the flowers of hibiscus (Hibiscus sabdariffa), with added water, sugar, some mint leaves or orange blossom.

Bouye

Bouye is prepared from the fruit of the baobab tree, commonly known as " monkey bread ".

The Caldou

A native of the Casamance, the caldou is a dish made from fish, palm oil and vegetables. It is eaten with white rice and lemon sauce green.

The traditional cuisine of Senegal

Thiéré

The thiéré or tyere (wolof cere) is couscous, millet consumed in Senegal, in particular by the Serer.

The Mafé

Originally from Mali and Senegal, the Mafe is a typical dish of Senegal. It consists of meat or fish with a sauce made from groundnut paste. It is accompanied with white rice, potatoes, vegetables, peas or beans.

Fataya

Pastels or fataya are to Africa what the Boureks are the Maghreb or the fatayers in the Middle East. 

The Ngourbane

The Lakhou Bissap or Ngourbane is a dish mainly prepared based on semolina of millet (sankhal)...

The Soupou Kandia

The soupou kandja is one of the favorite dishes of senegal. It consists of meat served with a sauce, okra and palm oil. It is accompanied by rice, dried fish and molluscs, dried, seafood or smoked fish.

The Domoda

The Domoda, is a dish originally from the east of Senegal. There are 3 varieties of Domoda : with meat, fish or meatballs. It is accompanied by vegetables, sauce and vinegar to the tomato, flour, and white rice.

The Dibi

What are portions of mutton seasoned and roasted on a wood fire, with onions and served with mustard and chilli.

The Caldou

A native of the Casamance, the caldou is a dish made from fish, palm oil and vegetables. It is eaten with white rice and lemon sauce green.