Welcome to the summary page for FabulousFusionFood's Senegalese recipes, part of Europe. This page provides links to all the Senegalese recipes presented on this site, with 61 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Indian recipes added to this site.

These recipes, for the major part, originate in Sénégal. Otherwise they are fusion recipes with major Sénégalese components.

Sénégal, officially the Republic of Senegal, (French: République du Sénégal) is the westernmost country in continental Africa, situated on the Atlantic Ocean coastline. Senegal is bordered by Mauritania to the north, Mali to the east, Guinea to the southeast and Guinea-Bissau to the southwest. Senegal nearly surrounds The Gambia, a country occupying a narrow sliver of land along the banks of the Gambia River, which separates Senegal's southern region of Casamance from the rest of the country.[12][13] Senegal also shares a maritime border with Cape Verde. Senegal's economic and political capital is Dakar.

Senegal has a wide variety of ethnic groups and, as in most West African countries, several languages are widely spoken. The Wolof are the largest single ethnic group in Senegal at 43%; the Peul and Toucouleur (also known as Halpulaar, Fulbe or Fula) (24%) are the second biggest group, followed by others that include the Serer (15%), Lebou (10%), Jola (4%), Mandinka (3%), Maures or Naarkajors, Soninke, Bassari and many smaller communities (9%). French is the official language, used regularly by a minority of Senegalese educated in a system styled upon the colonial-era schools of French origin (Koranic schools are even more popular, but Arabic is not widely spoken outside of this context of recitation). Most people also speak their own ethnic language while, especially in Dakar, where Wolof is the lingua franca. Islam is the predominant religion, practiced by approximately 95 percent of the country's population; the Christian community, at 4 percent of the population, includes Roman Catholics and diverse Protestant denominations. There is also a tiny minority (1%) who practice animism, particularly in the southeastern region of the country. Islamic communities are generally organised around one of several Islamic Sufi orders or brotherhoods, headed by a khalif (xaliifa in Wolof, from Arabic khalīfa), who is usually a direct descendant of the group's founder. The two largest and most prominent Sufi orders in Senegal are the Tijaniyya, whose largest sub-groups are based in the cities of Tivaouane and Kaolack, and the Murīdiyya (Murid), based in the city of Touba.

The capital and largest city is Dakar, which is located at the westernmost tip of the country on the Cap-Vert peninsula. The country is part of The Economic Community of West African States (ECOWAS). Integrated with the main bodies of the international community, Senegal is also a member of the African Union (AU) and the Community of Sahel-Saharan States. Senegal has a population of over 12.5 million, about 42 percent of whom live in rural areas.

The Senegalese landscape consists mainly of the rolling sandy plains of the western Sahel which rise to foothills in the southeast. Here is also found Senegal's highest point, an otherwise unnamed feature near Nepen Diakha at 584m. The northern border is formed by the Senegal River, other rivers include the Gambia and Casamance Rivers. The capital Dakar lies on the Cap-Vert peninsula, the westernmost point of continental Africa.

The state was formed as part of the independence of French West Africa from French colonial rule. Because of this history, French is the official language, but it is understood by only a minority of the population.[20] Over 30 languages are spoken in Senegal. Wolof is the most widely spoken one, with 80% of the population speaking it as a first or second language,[21] acting as Senegal's lingua franca alongside French. Like other African nations, the country includes a wide mix of ethnic and linguistic communities, with the largest being the Wolof, Fula, and Serer people. Senegalese people are predominantly Muslim.

Senegal is classified as a heavily indebted poor country, with a relatively low ranking on the Human Development Index (170th out of 191). Most of the population lives on the coast and works in agriculture or other food industries; other major industries include mining, tourism, and services.[23] The country does not have notable natural resources, but the basis of its development lies in education,[clarify] where almost half the state's budget is spent.[24] Senegal is a member state of the African Union, the United Nations, the Economic Community of West African States (ECOWAS), Organisation internationale de la Francophonie, the Organisation of Islamic Cooperation, and the Community of Sahel–Saharan States. In the world of motor sports, Senegal is known for the Paris–Dakar Rally.

Etymology: The country of Senegal is named after the Senegal River. The name of the river may derive from a Portuguese transliteration of the name of the Zenaga, also known as the Sanhaja.[26] Alternatively, it could be a combination of the supreme deity in Serer religion (Rog Sene) and o gal meaning body of water in the Serer language. It is also possible that it derives from the Wolof phrase 'Sunuu Gaal', which means 'our canoe''.

Food and Cuisine:

Senegalese cuisine probably ranks amongst the most multi-cultural and varied of West Africa. Both Portuguese and more importantly French influences can bee seen in this country's cuisines. Traditional mid-day meals include rice with fish, sorghum porridge, or grits with milk. The evening meal is more typically stewed meat in a sauce served over sorghum couscous or fried fish on a bed of rice. Cooked rice is one of the most widespread dishes in Senegal, accompanied by fish and vegetables and different sauce types. Cooked rice is considered to be a national dish, together with peanut sauce (which is common to most of West Africa).

Seafood and fish are by far the most important ingredients and the use of meat is not common (though lamb, where available, is very popular). Many of the ingredients for Senegalese dishes, such as cabbages, carrots, tomatoes and potatoes are imported and okra is one of the few common native ingredients, showing the strong French influence on this country's cuisine. Indeed, baguettes can be found almost everywhere.

Senegal has an extensive food culture and though it shares much of its cuisine with neighbouring Mauritania and Mali, there are strong native Wolof influences as well as influences from Portuguese, Arab and French invaders and settlers. As might be expected from the region that was the former capital of French West Africa, the French influence in Senegalese cookery remains strong and there is a thriving bread and patisserie culture. Indeed, the French baguette is one of the country's staples.

Senegal is one of the largest commercial producers of baobab leaf powder and this is a staple of 'country' cuisine but is very difficult to find in the larger cities, unless you go to the larger markets. Baobab leaves are very high in vitamin C and this form an important supplement in the West African diet, where young leaves are eaten raw and older leaves are steamed as a vegetable. Baobab leaf powder, known as 'lalo' is frequently used as a thickener and flavouring for both millet and for stews. The fruit of the baobab tree (buy in Wolof [also known as 'monkey bread fruit']) is made into a drink and desserts and can even be eaten dry like candies. Mangoes are commonly eaten, as are the wild fruit, madd (the fruit of the Saba senegalensis vine; a seasonal wild fruit that grows in the forests of the Casamarance region and which is a very popular Senegalese treat) which are made into drinks and preserves and are eaten fresh, sprinkled with salt.

Hibiscus flowers (known locally as Bissap) can be seen on every street corner and are made into the local drink, Jus de Bissap, known as the 'tea of Senegal'. Hibiscus leaves are also cooked and prepared as sorrel leaves would be in Europe.

Due to its extensive Atlantic coastline sea fish are important to Senegalese cuisine, but so are river fish, often caught in the swamper regions of Casamarance. Often little distinction is made between river and sea fish and this confusion can be seen in the fish called 'capitaine' which is called for in many Senegalese recipes — the name can refer to both the Nile perch (freshwater) and the white grouper (sea) as well as a local species of catfish. Chicken, lamb, mutton, goats and beef are the most important meats. Being a Muslim country pork is seldom seen and is not eaten by the majority of the population, though Dakar has a famous pork market and a few pork dishes are prepared.

Fresh juices are made from bissap, ginger, baobab fruit, madd fruit, limes, mangoes, corossol (soursop) and tamarind (Dakar is named after the Wolof word for tamarind, dakkar) — many of these are also made into preserves.

Peanuts are a primary crop and peanut paste is used as a thickener along with baobab leaf powder and okra. The staples are couscous, rice, sweet potatoes, cassava, lentils and black-eyed peas. Many sauces have a tomato base and the use of lime as a flavouring and acidifier is common.

The native spice, Senegal Pepper, Xylopia aethiopica either dried, fresh or smoked is still commonly used and is sold in every market. This used to be common in Europe, particularly during the middle ages, but has subsequently been replaced by black pepper.

Thiéboudienne or Ceebu jën (literally rice with fish) is the national dish and is a blend of fish, vegetables and rice all cooked together (though I have seen vegetarian versions without the fish). Other classic dishes include Yassa (chicken yassa or Fish yassa typically, though it's also made with beef and goat meat), a dish of meat and onion cooked in a garlic, mustard, and lemon sauce.
mafé or maafe — seasoned fish, chicken, lamb, or beef cooked with vegetables in a tomato and peanut butter sauce.
Dakhine — a one-pot stew of mutton, rice, beans, cassava and dried fish in a ground peanut base.

Of course, there are a whole range of other classic fish dishes, the most famous being: Stuffed Fish, in the Manner of St Louis and poisson braisé (barbecued fish), Mbakhal (a one-pot dish of rice with fish in a tomato, onion and hot chilli base) and barracuda stuffed with hibiscus leaves.

The French brought with them a baking tradition and some of the most famous baked goods include: Cinq Centimes, the Five-Cent Biscuit, sweet raisin buns and Quatre Quarts Mangue (Mango Pound Cake).

In terms of desserts, the national favourite is Thiacry (a couscous pudding) and the very similar lakh.

For international travellers, the most famous dessert of Dakar is Banana Glace, a sophisticated banana soup dessert concentrated by Mamadou, owner of the Les Cannibales Deux Restaurant.

Of course, these can only be a selection of Senegalese dishes. For a more extensive listing, see the links to all this site's Senegalese recipes below.