Traditional Food In Senegal

1. Ceebu Yapp

Ceebu Yapp is a dish that is essentially rich in meat and veggies. “Yapp” means “meat” in the local Wolof language and Ceebu Yapp is a dish that’s as traditionally Senegalese as you can get. The meat is usually lamb or beef and the veggies are cut up in a bite-size portion similar to what is used in a stir-fry. The meat and veggies are then all cooked together and served on a bed of rice.

2. Poulet Yassa

Poulet Yassa is a chicken dish that is making its way in popularity throughout much of West Africa. The plate is traditionally a chicken dish but variations of it can be served with fish. The dish consists of marinated chicken and onions and it’s given lots of spice then garnished with lemon. The dish is especially known in the southern region of Senegal and was even featured on an episode of the popular children’s TV show, Arthur.

3. Banana fritters

Banana fritters are common throughout many places in the world from Asia to the Caribbean. Banana fritters in Senegal are considered a delicacy and they are a very popular dessert dish. The banana is usually cut up, battered and then fried, after which is it sprinkled with powdered sugar. Fruits are common after a dinner meal in Senegal and banana fritters are a blend of that Senegalese tradition with the French cooking flare of extravagant style.

4. Lakhao Bissap

Editor's Note: There's no photo available at the time of writing

Lakhao Bissap is an interesting dish that is essentially a soup. The dish consists of millet porridge, meat, peanut powder and spices. The dish can also be prepared without the meat giving it a vegetarian alternative. This dish is pretty popular in the western and central regions of Senegal and it is consumed on a daily basis. Meat is browned in a pot with garlic and salt, then vegetables like onions and pepper are added as well as crushed tomatoes and then water gets added to a boil. Finally, the key ingredient of peanut powder and millet are added until the dish becomes a soup.

5. Boulettes de Poisson

Fish is a very important ingredient in Senegalese cuisine and boulettes de poisson highlight that fact. The direct translation is “fish balls” and although technically it doesn’t matter what fish you use for the dish, the only thing that really matters is that it is a white meat fish. Sea bass or emperor bream are commonly used in Senegal but other white fish will do. The fish is usually spiced with garlic, scallions and chilli pepper, giving it a distinguished spicey taste, and then fried similar to a meatball.

6. Thieboudienne

Thieboudienne is a traditional Senegalese fish stew and legend has it that the dish was discovered by accident when a cook substituted barley for rice. This extremely popular stew is found in many different variations across Africa but thieboudienne is the Senegalese way. Fish is marinated with herbs and then deep fried, after which it is cooked in a tomato sauce with vegetables like carrots, potatoes, peppers and eggplant. It is then served alongside rice.

7. Domoda

Domoda is another delicious stew made from a peanut base and it consists of vegetables like sweet potatoes or even pumpkin. Meat can often be included in the dish such as lamb or beef but domoda is also one of those dishes that can be made for vegetarians. The rich sauce is made from ground peanuts and peanut paste, fresh tomatoes, tomato paste, caramelized onions, chicken stock and finally, chillis.

8. Soupou Kandja

Soupou Kandja, despite its name, is not really a soup but perhaps more of a sauce served over rice. The dish is traditionally prepared with fish, beef and a myriad of vegetables, okra and like many like other Senegalese dishes, the inclusion of chillis for a little heat. The ingredients are cooked together to form a sort of sauce, which is then served on a bed of rice. The dish is not too different from Louisianna-style seafood gumbo.

9. Kaldou

Editor's Note: There's no photo available at the time of writing

Kaldou is a dish that has similar traits to Soupou Kandja. Both are saucy dishes that are served on rice with a consistency that is close to something like a soup. Kaldou is a fish-based dish that consists of onions, hibiscus, chillis, peanut oil and rice. The ingredients are put together in a pot (minus the rice) and then eventually served when the sauce reduces and reaches a simmer. It is then served on a plate of white rice.

10. Maafe

Maafe is a groundnut stew that is not only commonly found in Senegal but many other parts of West Africa as well, with variations depending on the region. Lamb, beef or chicken is cooked with onions, tomatoes, garlic, cabbage and root vegetable which is seasoned with spices like turmeric, garlic, black pepper and cumin. The ingredients are mixed with a peanut butter sauce and served with rice.

One people, a diverse cuisine

Senegalese food is considered one of the most diverse in Africa. The cuisine is a rich tapestry of stews, sauces and meaty dishes served alongside things like fresh fish and delicious spices. On top of the many different kinds of dishes, there are also tons of variations with options for people who are vegetarian or even just as a way to alter dishes to people’s liking. Make sure to see for yourself, one of Africa’s best-kept secrets; Senegalese cuisine.