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 The World | Africa and the Middle East | Senegal

SENEGAL





Map of Senegal
Bonjour; No ngoolu daa

LOCATION:
Western Africa, bordering the North Atlantic Ocean, between Guinea-Bissau and Mauritania

CAPITAL CITY:
Dakar

POPULATION:
13,711,597 (July 2009 est.)

LANGUAGES:
French (official), Wolof, Pulaar, Jola, Mandink

WEBSITE:
www.senegal-tourism.com

Recipes From Senegal



Senegalese cuisine has a variety of influences, from local Wolof traditions to the cuisine of Morocco and that of the former French colonizers. Rice, yams, cassava, plantains, and corn are staple starches, and millet couscous, similar to couscous made in Morocco, is a popular dish in northern Senegal. French bread is also a favorite food. Soups and stews made with meat, fish, and seafood flavored with a variety of herbs and spices are staple dishes. Milk, curds, and whey, as well as many green vegetables, dried beans, pumpkin, okra, eggplant, onions, and tomatoes also appear in delicious Senegalese dishes.
Sauce de Crevettes au Gombo (Shrimp and Okra Sauce)

Sauce de Crevettes au Gombo (Shrimp and Okra Sauce)

This shrimp and gumbo (okra) sauce is best prepared with fresh okra. It is traditionally served hot with gari (coarsely ground meal from fermented cassava pulp that is crushed, sifted, and then dried over fire).
Find this recipie on Page 125 of Kitchens of the World

Ceebu Jën (Rice and Fish Stew)

This savory rice (ceebu) and fish (jën) stew is the national dish of Senegal, which can also be made with beef (ceebu yapp). There are three steps to making ceebu jën: (1) making a stuffing called roof (or roff), (2) cooking vegetables in the oil that was used to fry the fish, and (3) cooking rice in the broth from the cooked vegetables (the crust of rice on the bottom of the pot, called xooñ, is also used). This is a festive dish to prepare for guests on special occasions.
Find this recipie on Page 126 of Kitchens of the World