Yassa

Un plat de yassa au poisson, Sénégal

Originaire de Casamance, le poulet yassa est un plat bien connu au Sénégal et à l’étranger. Il se compose de poulet, coupé en morceaux marinés avec des oignons, du jus de plusieurs citrons verts nappés d’autant de vinaigre et d’huile d’arachide.

Ce plat est servi avec du riz blanc, si possible du riz diola. Le yassa peut également être préparé avec du bœuf ou du poisson.

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.

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 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.