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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

25–28 of 28

Thiéré

Thiéré is a Senegalese millet couscous dish served with a savory sauce of vegetables and, depending on the recipe, meat or fish.

Thiéré Mboum

Thiéré Mboum is Senegalese millet couscous served with a savory mboum-leaf sauce enriched with peanut paste and commonly dried fish.

Thiou

Thiou is a Senegalese stew of meat and vegetables simmered with tomato, onion, and oil and commonly served with a grain or starch.

Yassa

Yassa is a Gambian onion-and-lemon dish, commonly prepared with chicken and sometimes with fish, mustard, garlic, and oil.

Recorded associations · Not a complete inventory

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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.