The cuisine of Senegal is a West African cuisine influenced by North African, French, and Portuguese cuisine and derives from the nation’s many ethnic groups, the largest being the Wolof. Islam, which first penetrated the region in the 11th century, also plays a role in the cuisine. Senegal was a colony of France until 1960. Ever since its colonization, emigrants have brought Senegalese cuisine to many other regions.
Thiéboudienne is considered the national dish of Senegal. It was invented by Penda Mbaye, a famous nineteenth-century cook, and consists of fresh fish, dried fish, rice and tomato-garlic-onion-chilli puree, all served with many vegetables like pumpkin, cassava, eggplant and carrot.
2 BASSI SALTE
Bassi Salte is a couscous of millet. It consists of meatballs made of mutton, sweet potatoes, potatoes, white beans, cabbage, carrots, dates, raisins and a tomato sauce.
Caldou is a recipe based on fish cooked in palm oil and served with vegetables and rice, served with a lime sauce.
5. LAKHOU BISSAP
Lakhou bissap is a dish from Central and Western Senegal made from semolina and meat. It can be accompanied by dried fish, sorrel and tamarind and looks like a soup.
6. CHICKEN YASSA
Pastels are small hand held deep-fried pastry pockets stuffed with fish and spices, which can be soaked in a tomato sauce.