Welcome to the Celtnet Recipes Senegalese Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the West African country of Senegal. Here you will find all the recipes from Senegal on this site all gathered into one place. I have attempted to gather together here as many Senegalese recipes as possible. The current collection represents the largest gathering of Senegalese recipes into one place on the web today. As I travel to Senegal quite often, I always seek out new recipes and these are published here and nowhere else. (Just scroll down for the recipes, they follow the brief introduction to Senegal given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

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Senegal and its Cuisine

Senegal (French: le Sénégal); officially: République du Sénégal; Republic of Senegal achieved independence from France on June 20th, 1960. Senegal has a wide variety of ethnic groups and, as in most West African countries, several languages are widely spoken. The Wolof are the largest single ethnic group in Senegal at 43%; the Peul and Toucouleur (also known as Halpulaar, Fulbe or Fula) (24%) are the second biggest group, followed by others that include the Serer (15%), Lebou (10%), Jola (4%), Mandinka (3%), Maures or Naarkajors, Soninke, Bassari and many smaller communities (9%). French is the official language, used regularly by a minority of Senegalese educated in a system styled upon the colonial-era schools of French origin (Koranic schools are even more popular, but Arabic is not widely spoken outside of this context of recitation). Most people also speak their own ethnic language while, especially in Dakar, where Wolof is the lingua franca. Islam is the predominant religion, practiced by approximately 95 percent of the country's population; the Christian community, at 4 percent of the population, includes Roman Catholics and diverse Protestant denominations. There is also a tiny minority (1%) who practice animism, particularly in the southeastern region of the country. Islamic communities are generally organized around one of several Islamic Sufi orders or brotherhoods, headed by a khalif (xaliifa in Wolof, from Arabic khalīfa), who is usually a direct descendant of the group’s founder. The two largest and most prominent Sufi orders in Senegal are the Tijaniyya, whose largest sub-groups are based in the cities of Tivaouane and Kaolack, and the Murīdiyya (Murid), based in the city of Touba.

Senegalese cuisine probably ranks amongst the most multi-cultural of West Africa. Both Portugese and more importantly French influences can bee seen in this country's cuisines. Traditonal mid-day meals include rice with fish, sorghum porridge, or grits with milk. The evening meal is more typically stewed meat in a sauce served over sorghum couscous or fried fish on a bed of rice. Cooked rice is one of the most widespread dishes in Senegal, accompanied by fish and vegetables and different sauce types. Cooked rice is considered to be a national dish, together with peanut sauce (which is common to most of West Africa).

Seafood and fish are by far the most important ingredients and the use of meat is not common (though lamb, where available, is very popular). Many of the ingredients for Senegalese dishes, such as cabbages, carrots, tomatoes and potatoes are imported and okra is one of the few common native ingredients, showing the strong French influence on this country's cuisine. Indeed, baguettes can be found almost everywhere.


The alphabetical list of recipes from Senegal follows (limited to 100 recipes per page). There are 37 recipes in total:


Page 1 of 1



Avocat aux Crevettes Senegalaise
(Senegalese Shrimp and Avocado)
     Origin: Senegal
L'Assiette des Assiettes
(The Dish of Dishes)
     Origin: Senegal
Senegalese Lemon Soup
     Origin: Senegal
Bouye Drink
(Baobab Fruit Drink)
     Origin: Senegal
Le Demitasse Dakar
     Origin: Senegal
Senegalese Rice and Fish
     Origin: Senegal
Ceebu Jën
(Rice and Fish)
     Origin: Senegal
Le Salade Côte Cap Vert
     Origin: Senegal
Senegalese Vegetable Stew with Millet
     Origin: Senegal
Chicken and Vegetable Curry
     Origin: Senegal
Mafé
     Origin: Senegal
Stefan's Cëebu Jen
     Origin: Senegal
Chips Bananes Plantains
(Plantain Crisps)
     Origin: Senegal
Maffe aux Legumes Arachid
(Beef or Lamb in Peanut Butter)
     Origin: Senegal
Stew with Millet
     Origin: Senegal
Crâme Glacée d'Arachide
(Peanut Ice Cream)
     Origin: Senegal
Mango, Chilli and Herb Marinade
     Origin: Senegal
Theboudienne
(Fish in the Manner of Dakar)
     Origin: Senegal
Fish Pyramid with Green Sauce
     Origin: Senegal
Mouton Yassa
(Mutton Yassa)
     Origin: Senegal
Thiacri Senegalaise
     Origin: Senegal
Footi Sauce à la Nene Galle Diallo
     Origin: Senegal
Mulet Farci à la Saint-Louisienne
(Stuffed Mullet in the style of Saint-Louis)
     Origin: Senegal
Thiou a la Viande
(Senegalese Beef Stew)
     Origin: Senegal
Glace de Banane á la Mamadou
(Mamadou's Banana Glace)
     Origin: Senegal
Ngalakh
     Origin: Senegal
Yassa
     Origin: Senegal
Goût de piments et de carotte
(Chilli and Carrot Relish)
     Origin: Senegal
Nyeleng
(Beef and Peanut Gumbo)
     Origin: Senegal
Yassa Au Poulet de la Casamance
(Chicken Yassa in the Manner of Casamarance)
     Origin: Senegal
Hot Coconut Plantains
     Origin: Senegal
Poisson Yassa
(Fish Yassa)
     Origin: Senegal
Yassa Poulet
(Chicken Yassa)
     Origin: Senegal
Jus de Bissap
     Origin: Senegal
Riz Senegalais
(Senegalese Rice)
     Origin: Senegal
Kima
(Chopped Beef and Chilli Fry)
     Origin: Senegal
Senegalese Guava Juice
     Origin: Senegal

Page 1 of 1



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The image above shows the entire continent of Africa with West Africa picked out in red. West Africa is formed from sixteen states: 1: Benin; 2: Burkina Faso; 3: Côte d'Ivoire; 4: The Gambia; 5: Ghana; 6: Guinea; 7: Guinea-Bissau; 8: Liberia; 9: Mali; 10: Mauritania; 11: Niger; 12: Nigeria; 13: Senegal; 14: Sierra Leone; 15: Togo. Also included are the islands of Cape Verde, off the Senegalese coast (not shown on the map).

This list of Senegalese recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

Making a Home-made Hot Smoker

By gwydion | Published 2009-09-20 21:40:59 | 2009 Recipes and Cookery Articles |

Recipe Information:

A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information:

Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.


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