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
13–24 of 28
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.
Mbakhal
Mbakhal is a Senegalese rice dish cooked with fish, tomato, onion, oil, and vegetables in a richly seasoned broth.
Mbouraké
Mbouraké is a Senegalese sweet preparation made by combining millet flour with ground peanut and sugar into a compact snack or dessert.
Ndambe
A Senegalese street-food sandwich of stewed black-eyed peas with tomato and onion served in wheat bread.
Ngalakh
A Senegalese sweet millet preparation mixed with peanut butter and baobab fruit pulp.
Ngourbane
A Senegalese savory millet dish combining cooked millet with peanut paste, dried fish, and vegetables.
Pastels
Malian fried pastry parcels made with wheat-flour dough and commonly filled with seasoned fish or another savory filling.
Sombi
Sombi is a sweet Comorian rice pudding simmered with coconut milk, sugar, and often cardamom until creamy.
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.
Thieboudienne
A West African rice dish of fish and rice simmered with tomato, onion, and assorted vegetables in a seasoned broth.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.