A popular snack along Senegal's coast where seafood is plentiful, these small fried hand pies are filled with a spicy herb and fish filling.
The national dish of Senegal, this boldly flavored combination of fish, rice, and vegetables simmered in tomato sauce is a hearty one–pot meal. You can make it with any fish or vegetables you have on hand, including potatoes, cassava, squash or pumpkin, and plantains. See the article Senegalese Shopping List for more information on the ingredients traditionally used in this dish.
This recipe, for a whole fish basted in a tart tamarind sauce, calls for a grilling basket, which allows you to turn the fish without damaging.
Braising a whole fish in an aromatic liquid yields moist, flavorful flesh.
Influenced by its geographical neighbors (North Africa and Morocco), colonialism (France and Portugal), and recent immigration (from Asia and Vietnam), Senegal's cuisine is multifaceted and full of intense flavor. This menu, featuring the national dish of thiéboudienne, is a pleasing collision of flavors and textures.
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