Senegalese Cuisine

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A variety of influences, including France (from French colonizers), Morocco, and local traditions of the Wolof people, comprise what became Senegalese Cuisine as we know it today.

And yet Senegalese cuisine has produced, out of this widely varied mixture of culinary traditions, its own uniquely original dishes – many of which have become immensely popular and mainstays throughout all of Western Africa.

Senegalese Cuisine

French bread, couscous, and rice are the most prevalent starch staples, and dishes like Mafé, a peanut stew with different meats in it, Yassa, a marinated chicken dish, seasoned with lemon juice and onions, and the amazingly popular and versatile Ceebu.

Ceebu is a tomato based stew with rice meal, and can feature fish, “Ceebu Jen”, or red meats “Ceebu Yapp” as the protein. The Mafe peanut stew dish shows up in various forms all over West African countries, often called Peanut Stew or Groundnut Soup or Stew.

Needless to say, Senegalese Cuisine is a major influence on West African cuisine in general.

Here you will find simple, step by step recipes, with pictures and resources to help you prepare true, authentic, traditional …

 Senegalese Cuisine!

Please note: For your convenience, you can click on the recipes listed directly below and be taken directly to a page with just that one recipe on it, in printer-friendly format.

Here is the list, in alphabetical order:

Boulettes de Poisson (Deep Fried Fish Balls with Tomato Sauce)

Ceebu Jen (Senegalese Fish with Rice and Vegetables)

Ceebu Yap (Senegalese Meat with Rice and Vegetables)

Mafe (Meat in Ground Peanuts Stew)

Poulet Yassa (Slow cooked spicy chicken and onions with yellow rice)

Senegalese Peanut Ice Cream

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