Gastronomy

Skewers of meat with oyster sauce, Aistou Kitchen, Instagram

The cuisine of senegal, an inestimable treasure, is very famous in the world. Senegal offers to tourists from around the world, a journey of flavors and spices and reserve irresistible local recipes.

The ‘Ceebu jën’ or Jolof Rice is inscribed on the intangible cultural heritage of humanity

The "Ceebu jën ", (rice with fish), a dish emblematic of Senegal is served as a plate of breakfast in most households and restaurants in the country. It is made up of rice, fish and a variety of vegetables and prepared with or without the tomato.

The united Nations Organization for education, science and culture (UNESCO) was registered in December 2021 the thiébou dieune the intangible cultural heritage of humanity.

The national dish of Senegal, recognized worldwide as a culinary art, meets the criteria of UNESCO, according to which the "Ceebu jën" is a centuries-old tradition, alive, transmitted from generation to generation "and which" has a meaning in the life of the people ".

The origin of this specialty is associated with the tourist city of Saint Louis, itself included in the material heritage of the Unesco. The invention of the dish is attributed to Penda Mbaye, a cook from the village of Guet-Ndar " in Saint-Louis.

The local specialities

Yassa

A native of the Casamance, the yassa is a well known dish in Senegal and abroad.

The Thiébou dieune

The thiéboudieune (there are multiple ways to write it : tiéboudieunne, thiep bou dien, ceebu jen, cep bu jen...) invented by Penda Mbaye, a large stove in the 19th century in St. Louis is the national dish of Senegal.

The ceebu yapp

The ceebu yapp (rice with meat) is composed of beef, cooked with the rice and served usually with a sauce, to the onion apart.

The ataya

The ataya is the subject of a true ritual. It traditionally takes place in three stages, often in a friendly atmosphere.

The bissap

The bissap is a juice purple color that is obtained from the flowers of hibiscus (Hibiscus sabdariffa), with added water, sugar, some mint leaves or orange blossom.

Bouye

Bouye is prepared from the fruit of the baobab tree, commonly known as " monkey bread ".

The Caldou

A native of the Casamance, the caldou is a dish made from fish, palm oil and vegetables. It is eaten with white rice and lemon sauce green.

The traditional cuisine of Senegal

Thiéré

The thiéré or tyere (wolof cere) is couscous, millet consumed in Senegal, in particular by the Serer.

The Mafé

Originally from Mali and Senegal, the Mafe is a typical dish of Senegal. It consists of meat or fish with a sauce made from groundnut paste. It is accompanied with white rice, potatoes, vegetables, peas or beans.

Fataya

Pastels or fataya are to Africa what the Boureks are the Maghreb or the fatayers in the Middle East. 

The Ngourbane

The Lakhou Bissap or Ngourbane is a dish mainly prepared based on semolina of millet (sankhal)...

The Soupou Kandia

The soupou kandja is one of the favorite dishes of senegal. It consists of meat served with a sauce, okra and palm oil. It is accompanied by rice, dried fish and molluscs, dried, seafood or smoked fish.

The Domoda

The Domoda, is a dish originally from the east of Senegal. There are 3 varieties of Domoda : with meat, fish or meatballs. It is accompanied by vegetables, sauce and vinegar to the tomato, flour, and white rice.

The Dibi

What are portions of mutton seasoned and roasted on a wood fire, with onions and served with mustard and chilli.

The Caldou

A native of the Casamance, the caldou is a dish made from fish, palm oil and vegetables. It is eaten with white rice and lemon sauce green.

Our selection of restaurants

Alkimia

  • Dakar

Pullman

  • Dakar

Terrou-Bi

  • Dakar

The Shed

  • Dakar

The circle of the union

  • Dakar

Little buddha

  • Dakar

The hut of the fisherman

  • Dakar

Oceanetsavane

  • Saint Louis
See more

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