A FOOD TRADITION
Senegambian Cuisine
Senegambian cuisine describes the closely connected foodways of The Gambia and Senegal, shaped by shared rivers, trade routes, migration, and overlapping Mandinka, Wolof, Fula, Jola, and other communities. Rice, millet, peanuts, fish, leafy greens, okra, onions, chillies, and tamarind are central, with ingredients commonly pounded, simmered into sauces, or combined in one-pot rice dishes. Characteristic examples include benachin, a seasoned one-pot rice preparation; domoda, a peanut-based stew; and yassa, in which onions and citrus accompany fish or meat. The tradition crosses modern borders, so these dishes should not be assigned exclusively to either country.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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