Thiéboudiène boukhonk with tamarindPoulet yassaChebu yapp, a beef version of thiéboudienneCouscous Senegalese thièré with chicken and sauce (thièré/chere—same word, spellings vary)Soumbala or dawadawa—a fermented African locust bean (Parkia biglobosa) food condiment. It is used widely throughout West Africa—much like miso in 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 of fonio (or acha). The ancient grain is protein-rich and grows well in arid conditions, and no pesticides are needed for its cultivation. In Senegal, where it is part of local customs and traditions, fonio is used in breakfast, lunch, and dinner dishes. The longtime neglected and underutilized crop made a renaissance with the invention of the fonio husking machine by Sanoussi Diakité. (left); Dambun Acha (right).[clarification needed]
The cuisine of Senegal is a West African cuisine that derives from the nation's many ethnic groups, the largest being the Wolof. Islam, which first embraced the region in the 11th century, also plays a role in the cuisine. Senegal was a colony of France until 1960. From the time of its colonization, emigrants have brought Senegalese cuisine to many other regions.
Because Senegal borders the Atlantic Ocean, fish is very important in Senegalese cooking. Chicken, lamb, peas, eggs, and beef are also used, but pork is usually not due to the nation's largely Muslim population. Peanuts, Senegal's primary cash crop, as well as millet, white rice, sweet potatoes, cassava, black-eyed peas and 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 from bissap, ginger, bouye (pronounced 'buoy', which is the fruit of the baobab tree, also known as "monkey bread fruit"), mango, or other fruit or wild trees (most famously soursop, which is called corossol in 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 by coffee or tea. Tea, known as attaya, is served in a ritualistic fashion.
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role in the cuisine. Senegal was a colony of France until 1960. From the time of its colonization, emigrants have brought Senegalesecuisine to many other...
West Africa such as in Cameroon and France. Variants of Senegalese maafe appear in the cuisine of nations throughout West Africa and Central Africa. It...
styles. As a result, it is difficult to sharply define, for example, Senegalesecuisine. Although the European colonists brought many new ingredients to the...
dunes in caravans. There is an overlap with Moroccan cuisine in the north and Senegalesecuisine in the south. French colonial influence (Mauritania was...
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eaten in a large communal dish with the hand. It is also the symbol of Senegalese terranga (hospitality): family, visiting friends and guests gather around...
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of Vegan. Retrieved 15 May 2023. Afana, Clementine (31 March 2020). "Senegalese Thieboudienne Is a Dish That Feeds, Satisfies, and Unites". Matador Network...
known as a sought-after product. Initially a feature of the Judeo-Tunisian cuisine, it was introduced in Tunisia by Jews from Constantinople during Ottoman...
desired texture or speed cooking. Broken rice is consumed as part of local cuisine in West Africa (where the traditional African rice is easier to break)...
rice-based dish in Beninese, Burkinabé, Guinean, Ivorian, and Togolese cuisines, in West Africa. It is also prepared in other African countries, such as...
importance of Senegalese tea drinking was underlined in the song Ataya, a track on Ismaël Lô's 1986 album, Natt. Senegal portal Senegalesecuisine "Green Tea...
added to soups or hotpot dishes. They are usually attributed to Chinese cuisine and the fish ball industry is largely operated by people of Chinese descent...
is a vegetable and tomato sauce from Senegal (Senegalesecuisine). It is also eaten in Guinean cuisine. "Footi Sauce à la Nene Galle Diallo Recipe from...
her sister Njembeut Mbodji are hailed as inspirations for contemporary Senegalese women. In recent decades, economic change and urbanization has led to...
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communities, with the largest being the Wolof, Fula, and Serer people. Senegalese people are predominantly Muslim. Senegal is classified as a heavily indebted...
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styles. As a result, it is difficult to sharply define, for example, Senegalesecuisine. Although the European colonists brought many new ingredients to the...
following outline is provided as an overview of and topical guide to cuisines: Cuisine – specific set of cooking traditions and practices, often associated...
Mory Sacko (born 1991 or 1992) is a French chef. Mory Sacko is from Senegalese and Malian descent. He earned a Michelin star with his first restaurant...
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