The Menu
- Accara (Black-Eyed Pea Fritters)
- Thieboudienne (Senegalese Fish and Rice)
- Mafe Ginaar (Peanut and Chicken Stew)
- Saladu Nebbe (Black-Eyed Pea Salad)
- Saladu Awooka ak Mango (Avocado and Mango Salad)
- Sosu Kaani (Habanero Chile Sauce)
- Sombi (Coconut Rice Pudding)
More About This Menu
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 »
