Le Lakhou bissap ou Ngourbane

Le Lakhou bissap ou Ngourbane, Sénégal

Le Lakhou Bissap ou Ngourbane est un plat principalement préparé à base de semoule de mil (sankhal), de poisson séché ou fumé (kethiakh), d’haricotes noirs (niébé), des tomates fraîches, d’oignons, d’ail et de bissap jaune séché. Ce plat Sérère est consommé majoritairement au Centre et à l’Ouest du Sénégal.

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 ataya

The ataya is the subject of a true ritual. It traditionally takes place in three stages, often in a friendly atmosphere.

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 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 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 Dibi

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