A FOOD TRADITION
Gambian Cuisine
Gambian cuisine centers on rice, millet, seafood, peanuts, leafy greens, okra, and richly seasoned stews shaped by Mandinka, Wolof, Fula, and coastal traditions.
Dishes linked to this cuisine
1–12 of 24
Afra
Afra is a Gambian street-food dish of grilled, bite-sized meat served with onion, salt, and hot pepper seasoning.
Akara
Akara is a West African fritter made from whipped black-eyed-pea or cowpea batter, commonly seasoned with onion, pepper and salt, and deep-fried in oil.
Benachin
Benachin is a Gambian one-pot rice dish cooked with tomato, onion, vegetables, and often fish or meat.
Caldo
A Gambian/Senegambian fish preparation related to yassa, typically made with whole white fish such as jorto or sompat, lemon, onion, garlic, hot pepper and often mustard; the fish is cooked with the seasoned sauce and served with rice.
Chakery
Chakery is a Gambian sweet couscous dessert mixed with yogurt, milk, sugar, and often raisins.
Chere
A Gambian steamed millet couscous dish made from millet flour and commonly served with milk or a savory sauce.
Domoda
Domoda is a Gambian peanut-based stew simmered with tomato, onion, vegetables, and commonly meat or poultry.
Ebbeh
A Gambian fish and cassava soup commonly seasoned with tamarind, onion, chilli, and aromatic ingredients.
Fataya
Fataya is a Gambian fried savory pastry made from wheat-flour dough and commonly filled with seasoned fish, onion, or meat.
Findi
Findi is a Gambian millet-couscous preparation commonly served warm or with milk and sugar as a staple or breakfast dish.
Fried Plantain
Ripe or green plantain slices are fried in vegetable oil until golden and may be lightly salted.
Fufu
A soft, smooth dough made by boiling and pounding starchy roots such as cassava, yam, cocoyam or plantain, commonly served as an accompaniment to soups and sauces; preparation varies by locality and may also use processed cassava products.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.