A FOOD TRADITION

Serer Cuisine

Serer cuisine is associated with communities in Senegal’s Sine-Saloum and Petite-Côte areas and reflects both farming and fishing livelihoods. Millet, sorghum, rice, cowpeas, peanuts, baobab leaves, dried or fresh fish, and fermented dairy products appear prominently. Techniques include steaming or shaping millet couscous, pounding grains and leaves, fermenting porridges, and combining cereals with tart fruit, milk, or fish-based sauces. Thiéré, a millet couscous served with sauce or vegetables, lakh, a millet porridge often paired with cultured milk, and ngalakh, a sweet millet-and-baobab preparation, illustrate the tradition. Serer foodways also overlap with broader Senegalese and Sahelian culinary practices.

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