Sadly, I´ve not yet been to Senegal, but I have had the pleasure of enjoying its cuisine on various occasions during my visits to Paris, home to dozens of Senegalese restaurants like the highly rated Chez Zeyna, Le Khelkom, Les Marmites de Fa, and Le Sunugal.
La cuisine sénégalaise is considered West Africa’s most refined and influential food traditions, fueled by fresh local ingredients and balancing bold seasoning with comforting, slow-cooked depth.
The cuisine relies heavily on rice, peanuts, millet, sorghum, and a wide range of vegetables such as cassava, carrots, cabbage, okra, eggplant, and sweet potato. The ocean is a big source of its proteins, making fresh or dried fish and other seafood central to meals (especially along the coast, of course).
Flavor is built through aromatic bases rather than heavy spice heat. Essential ingredients include onions, garlic, tomatoes, and chili and bell peppers, often blended into pastes. One of the most distinctive seasonings is netetou (fermented locust beans), which adds deep umami notes similar to miso or anchovy paste.
Senegalese cookery is savory, aromatic, and slightly tangy, with restrained use of chili. Citrus, especially lime, is used to brighten dishes, while peanuts bring richness and body. Stews are big here, and meals are traditionally eaten from a shared bowl, known locally as teranga. And here are five of its most classic dishes:
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