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Welcome to my listing page for Senegalese recipes. This is an attempt to collect as many recipes from Senegal in West Africa as possible. As well as being grouped into the main regions of Africa, each country also has its own entry page.
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African Regions Covered by Celtnet Recipes:
| Central African Recipes | East African Recipes | North African Recipes |
| Southern African Recipes | West African Recipes |
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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). |
Senegal
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. |
| Avocat aux Crevettes Senegalaise (Senegalese Shrimp and Avocado) Origin: Senegal | Kima (Chopped Beef and Chilli Fry) Origin: Senegal | Senegalese Rice and Fish Origin: Senegal |
| Bouye Drink (Baobab Fruit Drink) Origin: Senegal | L'Assiette des Assiettes (The Dish of Dishes) Origin: Senegal | Senegalese Vegetable Stew with Millet Origin: Senegal |
| Ceebu Jën (Rice and Fish) Origin: Senegal | Le Salade Côte Cap Verte Origin: Senegal | Stefan's Cëebu Jen Origin: Senegal |
| Chicken and Vegetable Curry Origin: Senegal | Mafé Origin: Senegal | Stew with Millet Origin: Senegal |
| Crâme Glacée d'Arachide (Peanut Ice Cream) Origin: Senegal | Maffe aux Legumes Arachid (Beef or Lamb in Peanut Butter) Origin: Senegal | Theboudienne (Fish in the Manner of Dakar) Origin: Senegal |
| Demitasse Dakar (Le Demitasse Dakar) Origin: Senegal | Mulet Farci à la Saint-Louisienne (Stuffed Mullet in the style of Saint-Louis) Origin: Senegal | Thiacri Senegalaise Origin: Senegal |
| Fish Pyramid with Green Sauce Origin: Senegal | Ngalakh Origin: Senegal | Thiou a la Viande (Senegalese Beef Stew) Origin: Senegal |
| Footi Sauce à la Nene Galle Diallo Origin: Senegal | Nyeleng (Beef and Peanut Gumbo) Origin: Senegal | Yassa Origin: Senegal |
| Glace de Banane á la Mamadou (Mamadou'd Banana Glace) Origin: Senegal | Poisson Yassa (Fish Yassa) Origin: Senegal | Yassa Au Poulet de la Casamance (Chicken Yassa in the Manner of Casamarance) Origin: Senegal |
| Hot Coconut Plantains Origin: Senegal | Riz Senegalais (Senegalese Rice) Origin: Senegal | |
| Jus de Bissap Origin: Senegal | Senegalese Lemon Soup Origin: Senegal |
If you're looking for a particular recipe, or a recipe using a particular ingredient or set of ingredients, why not try my recipe search facility. You can even use a combination of period and ingredient such as 'Elizabethan Lamb' or 'medieval eggs'.
Other West African recipes: Nigerian Spicy Scrambled Eggs Carne Gizado Coconut Bean Soup Savoury Beancakes Hot Eko Ghanaian Papaya Bread Agushi Soup Jus de Bissap Baked Cassava with Cane Syrup Ingame Malian Fish Stew Liberian Rice Bread Cachupa Rica Eggplant Soup Nyebbeh with Oli Gravy Pumpkin Cake Liberian Cassava Bread Tigadeguena Benin Red Sauce Kejenou L'Assiette des Assiettes Cecena Wagasi in Sauce Egusi Soup Pea Soup and Meat Beninese Beef Stew Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. |
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