Senegalese Recipes

Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They’re usually accompanied by chile-hot, tomato-based kaani sauce (next recipe). See the recipe for Accara (Black-Eyed-Pea Fritters) »

This spicy, cooked chile-and-tomato sauce is used to add a kick to virtually every dish in Senegal.

For this delicious, sumptuous stew, you can make your own peanut butter or use a natural store-bought version to get the right silky texture and pure peanut flavor.

Creamy avocados and sweet mangoes are marinated in a citrus dressing, composing a bright and refreshing salad that’s the perfect counterpoint to rich and savory stews.

Simple and satisfying, this chile-spiked black-eyed-pea salad dressed with fresh lime juice is a great side dish for grilled fish.

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.

Fish sauce and nutty palm oil flavor this luscious stew, undoubtedly a predecessor of Louisiana-style gumbo. Get the recipe for Okra and Seafood Stew (Soupoukandia) »

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 Senegalese ingredients traditionally used in this dish. See the recipe for Thieboudienne (Senegalese Fish and Rice) » Back to A Feast For All »

Sold as a street snack in Senegal, these simple banana leaf-wrapped packets are thickened with pureed black-eyed peas and served with a tart-spicy relish. See the recipe for Abala (Black-Eyed-Pea Tamales) » Back to A Feast For All »

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. Get the recipe for Fried Fish Pies (Pastels) »

This classic Senegalese dish utilizes the marinade by cooking it down into a sweet-tart sauce for the grilled chicken. Get the recipe »