SENEGALESE

About the Author

Dr. Ope Banwo is the author of several books on Motivation, Business and Lifestyles and the bestselling author of Africa’s Most Wanted Recipes which includes Yoruba Concoctions, Calabar Concoctions, Hausa-Fulani Concoctions, Ndigbo Concoctions; Zulu Concoctions, Swahili Concoctions, Kikuyu Concoctions, Creole Concoctions, Berber Concoctions, Egyptian Concoctions etc.

SEE www.AfricasMostWantedRecipes.com

Dr. Ope is an attorney and founder of American internet Business school and Netpreneur360 group.  He is an African Immigrant who now resides in OMAHA, NE USA with his wife and children.

You can connect with him on his personal blog: www.opebanwo.com

The Cultural History and Food Practices of the Senegalese Peoples Of Senegal

Senegal is a West African country with a rich cultural heritage that has been influenced by a variety of factors such as religion, colonialism, and geography. The country is home to several different ethnic groups such as Wolof, Serer, Fula, and Mandinka, each with their own unique cultural practices and food traditions.

One of the most important aspects of Senegalese culture is family and community. People are deeply interconnected and rely on each other for support, especially during difficult times. This sense of community is reflected in the cuisine, which often involves large communal meals shared among family and friends.

The most popular dish in Senegal is undoubtedly thieboudienne (pronounced CHEB-oo-jen), which is a flavorful and filling rice and fish stew. This dish is typically made with vegetables such as carrots, cassava, and eggplant, as well as spices like garlic, ginger, and red pepper. The fish used in thieboudienne is usually a whole sea bass or grouper, which is stuffed with herbs and spices, then braised in the stew until tender.

Another popular Senegalese dish is yassa, which is a grilled or roasted chicken or fish marinated in a mixture of onions, lemons, and mustard. Yassa is often served with jollof rice, a flavorful rice dish made with tomato paste, onions, and spices, including cayenne pepper, thyme, and bay leaves.

The Senegalese also enjoy a variety of street food, including fried snacks such as akara (bean fritters) and pastels (flaky pastry filled with spicy fish or meat). These snacks are often purchased from vendors on the street and eaten on the go.

Senegalese cuisine also has a strong influence from Islam, which is the dominant religion in the country. Many Senegalese dishes are prepared without pork or alcohol, and the use of halal meat is common.

Overall, Senegalese food is rich, flavorful, and deeply connected to the country's cultural heritage. It reflects the importance of community and family in Senegalese society, as well as the influence of religion and colonialism on the country's cuisine.

Table Of Contents

Food Culture of the Senegalese ..............................4

Thieboudienne ......................................... ....8

Thiebou Diola................................................10

Soup Kandia: Okra and Palm Oil Sauce ................13

Yassa Guinar or Dieun .....................................15

Mafe .................................................................17

Thiebou Yapp: Rice and Meat.............................19

Domoda ..............................................................22

Thiere Ak Mboum .............................................24

Cowpea Accras ..............................................28

Croquette De Pommes De Terre ..........................30

Ngalakh (peanut paste and millet couscous).............32

Yassa Yapp............................  ..........................34

Mbaxal dieune...................................................37

Mbakhal Sauce..........................................................39

Riz au poisson blanc – Thieboudieune bou wekh.....41

Mbakhalou Saloum...........................................44

Vermicelles Au Poulet..............................................46

Dakhine......................................................... 48

Kheulwa of Tabaski ..........................................50

Thiebou Kethiakh Ou Thiebou Niébé ......................52

Paella A La Sénégalaise............................................56

Méchoui D’agneau Accompagné D’attiéké .............58

Pain Chinois...........................................................60

Thiou tiir ..................................................................62

Riz au lait et caramel beurre sale..............................64

Firire (fish and sauce)...............................................66

Dibi (Grilled Lamb).........................................68

Poulet Yassa.........................................................71

Sombi ..................................................................73

Pastelles / Pastels .....................................................75

Cinq Centimes ..................................................78

Banana Glacé .....................................................80

Ndambe (Spicy Bean Sandwich)............................82

Bassi Salte..................................................................84

Soupou kandja................................................87

Pastels | Fataya...............................................89

Bouye juice................................................................92

Boulettes de Poisson ........................................94

Agneau sauté aux oignons et poivrons ...................96

Jus de bissap .........................................................98

Mulet farci à la Saint-Louisienne .........................100

Croissants au Saumon.......................................102

Beignets à la sénégalaise...........................................104

Tiep at Cookeo..........................................................106

Omelette à la Sénégalaise.........................................109

Lakhao Bissap..............................................111

Rochers coco ........................................................113

Bœuf au curry sénégalais (Thiou curry)...................115

Barbecued Sweetcorn Salsa......................................118

Senegal’s Black-eyed Pea Salad | Saladu Ñebbe .....120

1. Thiéboudieune

Thieboudienne, also known as ceebu jen, is the national dish of Senegal. It's a