Menu: A Senegalese Feast

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 »