Senegalese Cuisine

(Senegal )

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The cuisine of Senegal is a West African cuisine influenced by North African, French, and Portuguese cuisine and derives from the nation's many ethnic groups, the largest being the Wolof. Chicken, lamb, peas, eggs, and beef are also used, but pork is not due to the nation’s largest Muslim population. Peanuts, the primary crop of Senegal, as well as couscous, white rice, sweet potatoes, lentils, black-eyed peas and various vegetables, are also incorporated into many recipes. Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or couscous, or eaten with bread.

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Dishes: 3 / 3

(1 ) Tiep, Thieb (Senegalese)
Thieboudienne is a traditional dish from Senegal. It is made from fish, rice and tomato sauce. Other ingredients often include …
(0 ) Jassa, Yassa Au Pou… (Senegalese)
This dish is prepared with chicken, onions and lemon, is a speciality from the Casamance region in the south of …
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