Cuisine in Senegal

Signature dishes

Thieboudienne

Senegal's signature one-plate rice dish with fish and vegetables cooked in tomato-based sauce.

Region: Coastal areas
Main ingredients: Rice, White fish, Tomato, Carrot, Pumpkin, Cassava

Yassa Poulet

Chicken marinated in lemon and onion sauce, grilled, then served with simmered onions.

Region: Southern region
Main ingredients: Chicken, Onion, Lemon, Mustard

Mafé

Meat and vegetables simmered in a rich peanut butter sauce, served over rice.

Region: Serer region
Main ingredients: Beef, Peanut paste, Tomato, Vegetables

Thiébou yapp

Meat version of thieboudienne with spice-marinated beef and aromatic vegetables cooked with rice.

Region: Inland
Main ingredients: Rice, Beef, Onion, Tomato paste

Fataya

Snack of fish or minced beef stir-fried with spices, wrapped in pastry, and deep-fried.

Region: Nationwide
Main ingredients: Wheat flour, Fish or beef, Onion, Chili pepper

Soup Kandia

Okra-based slimy stew served over rice.

Region: Wolof region
Main ingredients: Okra, Dried fish, Palm oil

Lakhri

Fermented millet dumplings served with milk yogurt as a dessert or breakfast.

Region: Northern region
Main ingredients: Millet, Fermented milk, Sugar

Café Touba

Sweet coffee flavored with guinea pepper and spices.

Region: Touba
Main ingredients: Coffee beans, Guinea pepper, Clove, Sugar

Bouye (Baobab juice)

Nutritious beverage mixing baobab fruit pulp with milk and sugar.

Region: Nationwide
Main ingredients: Baobab fruit pulp, Milk, Sugar

Thiakry

Cold dessert of crushed millet and yogurt.

Region: Nationwide
Main ingredients: Millet, Yogurt, Coconut