Senegal: A Feast for All Published May 23, 2012 8:00 AM Travel SHARE Marche Kermel, in Dakar. Penny De Los Santos Madiakhere Gueye, one of the author’s hosts in Dakar. Penny De Los Santos Khady Mbow (left) and her niece Sini prepare a meal at their home in Dakar. Penny De Los Santos The remains of a meal at the home of the Gueye family, in Dakar. Penny De Los Santos A fishing boat comes ashore at Soumbedioune. Penny De Los Santos Marie Jeanette Diop (left) and a household employee at Diop’s home in Dakar. Penny De Los Santos Corniche Ouest, a beach in Dakar. Penny De Los Santos Peppers, scallions, tomatoes, and herbs for sale at Marche Kermel, in Dakar. Penny De Los Santos A coffee vendor at Marche Kermel, in Dakar. Penny De Los Santos A tea break on the beach at Corniche Ouest, in Dakar. Penny De Los Santos In Senegal’s cosmopolitan capital, Dakar, the Wolof are the largest ethnic group. As of 1902, this was the capital of all of French West Africa, which accounts for the ubiquity of fresh bread. Penny De Los Santos Chinese gunpowder tea is brewed with sugar and mint and served in a tiny glass called a kas. Penny De Los Santos In the midst of a busy day, the ataya, an elaborate, three-cup ritual that is ubiquitous in west Africa, functions as a social and gustatory salve. Penny De Los Santos People go grocery shopping at markets like the large covered one downtown called Marche Kermel for fresh produce. Penny De Los Santos Dishes like _thieboudienne_ call for vegetables like Scotch bonnet peppers, turnips, and squash to create the perfect flavor. Penny De Los Santos A dish with chopped carrots and onions cooks on a stove. Penny De Los Santos Despite symmetry and order at Marche Kermel, in Dakar, navigating any Dakar market requires great tactical sense. Penny De Los Santos A street vendor grills kabobs. Penny De Los Santos Classic Senegalese street foods are midday snacks. Penny De Los Santos In Senegal, the women cook while the men sit in thumb-twirling inertia. Penny De Los Santos MORE TO READ RELATED Reviving the Lost Art of Ireland’s Small Batch Whiskey Bonding Traditions Craft distillers and blenders are reimagining their island’s famed spirit. READ NOW RELATED How Learning to Butcher in France Made Me Rediscover Myself Meat and mentorship with the pioneer of seed-to-sausage charcuterie. RELATED Seared Halibut with Artichokes à la Barigoule Wine-braised artichokes and carrots—a classic vegetable dish from Provence—are a simple and soothing pairing for crispy white fish.