Senegal

Senegalese cuisine is an amalgam of influences, from local Wolof traditions to the cuisine of Morocco and that of former French colonizers. Some of the more common dishes in Senegal are: ceebu jen, a tomatoey fish stew over rice; yassa, grilled chicken marinated with onions and lemon juice; and mafé, a meat and peanut stew. Rice, couscous and French bread are common starches. Fish is eaten along the long coast. Tomatoes, black-eyed peas, onions and peanuts are used in numerous dishes and thious, or stews. Tropical fruit and rich desserts end meals. Read more »

These bean fritters originated in Western Africa, but with the slave trade they spread to the Caribbean and Brazil. Crispy on the outside and creamy in the middle, they are variously known as akra, acra, accra, acrat and acarajé. Read more »

Ceebu jen (cheh-boo jen) is one of the most popular dishes in Senegal, especially along the coast. A Wolof term meaning "rice and fish," ceebu jen is a tomatoey mix of fish, rice and cooked vegetables that shows a strong resemblance to Spanish paella and Creole jambalaya. A wide variety of vegetables and fish can be used, making ceebu jen an extremely versatile dish. Also spelled thieboudienne, tiéboudienne, thiep bou dien, cep bu jën. Read more »

Mafé is a famous and popular West African dish, particularly in Senegal, Gambia, Mali and the Ivory Coast. It is a stew with meat simmered in a sauce thickened with ground peanuts and has a wonderful sweet-salty flavor. Mafé is known by many names, including groundnut stew, mafe, maffé, maffe, sauce d'arachide, sauce z'ara, tigadèguèna and tigadene. Read more »

Poulet yassa is a famous Senegalese dish that has become popular throughout Western Africa. The long marinating of the chicken in the lemon juice helps to tenderize the tough poultry found in the region. Read more »