A FOOD TRADITION
Senegalese Cuisine
A West African cooking tradition centered on rice, millet, fish, peanuts, leafy sauces, and aromatic onion-based preparations.
Dishes linked to this cuisine
1–12 of 28
Accara
Accara is a Senegalese fritter made from soaked black-eyed peas blended with onion and sometimes chilli before being fried in oil.
Bassi Salté
Bassi Salté is a Senegalese millet-couscous dish served with lamb and a seasoned stew of onion, tomato, cabbage, carrot, turnip, and sweet potato.
Bouye Juice
Explore the dish and its connections.
Caldou
Caldou is a Senegalese fish stew in which fish is simmered with onion, garlic, lemon, chilli, and oil and served with rice.
Ceebu Guinar
A Senegalese one-pot rice dish made with chicken, seasoned tomato and onion, oil, and assorted vegetables.
Ceebu Kandia
A Senegalese rice dish served with an okra-rich stew, fish, tomato, onion, and oil.
Ceebu Yapp
A Senegalese one-pot rice dish prepared with beef, browned onion, tomato, and oil before being simmered with rice.
Dakhine
Dakhine is a Senegalese rice dish cooked with a savory peanut paste sauce and usually meat.
Domoda
Domoda is a Gambian peanut-based stew simmered with tomato, onion, vegetables, and commonly meat or poultry.
Fataya
Fataya is a Gambian fried savory pastry made from wheat-flour dough and commonly filled with seasoned fish, onion, or meat.
Firire
Firire is Senegalese fish marinated with aromatics and citrus, fried, and commonly served with seasoned onions.
Fondé
Fondé is a Senegalese millet preparation made into soft grains or porridge and served with sweetened fermented milk.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.