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:
Ceebu Jën (aka Thiéboudiènne)
Considered the national dish (top), it´s a hearty concoction of fish, rice, and vegetables simmered in a tomato base seasoned with onions, garlic, hot peppers, and netetou. The fish is often stuffed with herbs and garlic before simmering. It reminds me a bit of an African paella, actually. And by the way, ceebu jën ia so iconic that it´s even on UNESCO´s list of Intangible Cultural Heritage.T.K. Naliaka
Yassa Poulet or Poisson
Also known as yassa ganaar (using the word for chicken in the national language Wolof), it´s a bright, tangy, and very savory marinated dish (yassa means marinated and stewed) featuring chicken (poulet), fish (poisson), or sometimes also lamb which is grilled and then simmered in a sauce of caramelized onions, mustard, lemon juice, and vinegar, typically served with white rice. Yassa has also become popular across the rest of West Africa.
Mafé
A thick, rich, creamy stew made with ground peanut paste and meat (often beef or lamb), along with vegetables like cabbage, carrots, potatoes, and sometimes sweet potatoes or okra, seasoned with onion, garlic, hot peppers like cayenne or Scotch bonnet, a touch of tomato paste, and often thyme or bay leaf. I´m especially fond of peanut-based dishes, and this one especially showcases the importance of these tasty tubers in Senegalese cooking.
Soupe Kandia (or Kandja)
An palm-oil-enriched stew based on okra (kandia) – it reminds me a bit of a Cajun gumbo, actually – with seafood like dried fish, shrimp, and sometimes meat added. Seasonings include onion, garlic, fresh or dried chili peppers, and tomatoes. Kandia´s silky texture (some might instead call it a bit slimy, because, well, that´s the way okra rolls) and layered flavors make it a beloved dish for celebrations, and it´s usually served with rice.
Domoda
Last but not least, yet another stew, thick and reddish-brown, and similar to mafé in that it uses ground peanut paste, but here tomatoes take the lead, yielding a robust, rich, savory–tangy flavor with mild acidity. It’s simmered with vegetables such as carrots, cabbage, and cassava,
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