Le Caldou
Originally from Casamance, caldou is a dish made with fish, palm oil and vegetables. It is eaten with white rice and a lime sauce.
Local Casamance specialties
Le Thiébou dieune
Thiéboudieune (there are many ways to write it: tieboudienne, thiep bou dien, ceebu jen, cep bu jen…) invented by Penda Mbaye, a great 19th century cook in Saint-Louis, is the national dish of Senegal.
Yassa
Originally from Casamance, yassa is a well-known dish in Senegal and abroad.
Ceebu yapp
Ceebu yapp (rice with meat) consists of beef cooked with rice and usually served with an onion sauce on the side.
Le ataya
The ataya is the subject of a real ritual. It traditionally takes place in three stages, often in a friendly atmosphere.
Bissap
Bissap is a purple juice obtained from hibiscus flowers (Hibiscus sabdariffa), with the addition of water, sugar, sometimes mint leaves or orange blossom.
Bouye
Bouye is prepared from the fruit of the baobab tree, commonly known as “monkey bread”.
Le Caldou
Originally from Casamance, caldou is a dish made with fish, palm oil and vegetables. It is eaten with white rice and a lime sauce.
Traditional Senegalese cuisine
Thiéré
Thiéré or tyere (from Wolof cere) is a millet couscous consumed in Senegal, especially by the Serer people.
Mafe
Originally from Mali and Senegal, Mafe is a typical dish from Senegal. It consists of meat or fish with a sauce made from peanut paste. It is accompanied by white rice, potatoes, vegetables, cowpeas or beans.
Fataya
Pastels or fataya are to Africa what the Boureks are to the Maghreb or the fatayers to the Middle East.
Le Ngourbane
Lakhou Bissap or Ngourbane is a dish mainly prepared with millet semolina (sankhal)…
Le Soupou Kandia
Soupou kandja is one of the favorite dishes of Senegalese. It consists of meat served with an okra sauce and palm oil. It is accompanied by rice, dried fish and dried molluscs, seafood or smoked fish.
Le Domoda
Domoda is a dish originating from eastern Senegal. There are 3 varieties of Domoda: with meat, fish or dumplings. It is served with vegetables, tomato vinegar sauce, flour and white rice.
Le Dibi
These are portions of mutton seasoned and grilled over a wood fire, with onions and served with mustard and hot pepper.
