Menu: A Senegalese Feast

The Menu

More like a creamy porridge than a pudding in consistency, this sweet dish is commonly eaten for breakfast or as an afternoon snack in Senegal.

For more about where to find some of the ingredients used in these dishes, see our Senegalese Shopping List »
Make-ahead tips: the chile sauce, peanut butter for the stew, and black-eyed pea salad can all be made ahead and stored in the refrigerator. The black-eyed peas for the fritters require at least 8 hours of soaking time before cooking.
Okra features prominently in many Senegalese dishes like Mafe Ginaar. For cooks from Nigeria to Texas, this unusual vegetable is a treasured ingredient and a reminder of home.
For more on Senegal's cuisine, see our article A Feast for All »
Enjoy a soundtrack of Senegalese and other African music with dinner— just hop on over to our Senegal playlist on Spotify »