Senegalese Recipes
Regarded as a jewel of West African cuisine, Senegalese cooking layers caramelized onions, mustard, lemon, and fish or chicken over fluffy rice. Explore national dishes like thieboudienne and chicken yassa.
History, culture, core ingredients, techniques, and signature dishes.
Senegalese Mafe
A comforting West African peanut stew from Senegal, slow-simmering beef with tomato and peanut butter into a thick, russet sauce studded with root vegetables and served over rice.
Chicken Yassa
A tangy Senegalese classic of chicken marinated in lemon and mustard, then braised with a generous mountain of caramelized onions into a bright, savory sauce served over rice.
Thieboudienne
Senegal's national dish — a majestic one-pot of fish and vegetables braised in a spiced tomato broth, then used to cook broken rice until deeply flavored and tinged red. A true celebration meal.
Senegalese Thieboudienne
Senegal’s national dish: seasoned fish simmered with an array of vegetables over broken rice in a rich tomato-tamarind sauce — a magnificent, budget-stretching one-pot feast.
Senegalese Yassa Poulet (Chicken Yassa)
Chicken marinated in lemon and mustard, then braised low and slow with a mountain of caramelized onions until glossy and tangy. This iconic Senegalese dish is traditionally served over fluffy white rice with olives.
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