A FOOD TRADITION
Senegal River Valley Cuisine
A riverine West African tradition found in southern Mauritania, featuring rice, fish, millet, peanuts, okra, and richly seasoned stews.
Dishes linked to this cuisine
1–10 of 10
Ceebu Guinar
A Senegalese one-pot rice dish made with chicken, seasoned tomato and onion, oil, and assorted vegetables.
Domoda
Domoda is a Gambian peanut-based stew simmered with tomato, onion, vegetables, and commonly meat or poultry.
Lakh
Lakh is a thick millet porridge traditionally served with fermented milk and sugar in the Senegal River Valley.
Mafé
A West African peanut stew in which meat or poultry, or vegetables alone, are simmered in a savory peanut sauce with tomato, onion, and vegetables.
Mbaxal
Mbaxal is a savory rice dish simmered with fish, aromatics, tomato, and vegetables until the rice absorbs the seasoned cooking liquid.
Soupou Kandia
A Guinean okra soup made with okra, palm oil, and commonly fish or seafood with aromatic vegetables.
Thiakry
Thiakry is a sweet millet-couscous dessert mixed with yogurt or fermented milk and sugar, often served chilled.
Thiebou Yapp
A savory rice dish in which beef is browned and simmered with rice, onion, tomato, and seasonings.
Thieboudienne
A West African rice dish of fish and rice simmered with tomato, onion, and assorted vegetables in a seasoned broth.
Yassa
Yassa is a Gambian onion-and-lemon dish, commonly prepared with chicken and sometimes with fish, mustard, garlic, and oil.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.