Senegal

🇸🇳Senegal

Salatu Niebe

Salatu ñebbe

Black-eyed peas dressed cold with tomato, onion, oil and vinegar into a sharp salad.

🇸🇳Senegal

Sombi

Rice cooked slowly in coconut or sweetened milk with vanilla and nutmeg into a loose, warm pudding.

🇸🇳Senegal

Soupe Kandia

Suup kandia

Okra pounded and cooked with palm oil, smoked fish, meat and chilli into a thick, slippery stew over white rice.

🇸🇳Saint-Louis, Senegal

Stuffed Mullet

Mulet farci

Grey mullet boned through the back, packed with a spiced fish and herb stuffing and baked whole.

🇬🇲The Gambia

Tapalapa

Dense brown bread of millet, maize and wheat flour baked in wood-fired ovens into long, heavy loaves.

🇬🇲The Gambia

Thiakry

Caakiri

Steamed millet couscous stirred into sweetened curdled milk with vanilla and nutmeg, served cold.

🇲🇷Nouakchott, Mauritania

Thieboudienne

Ceebu jën

Broken rice cooked in a tomato and fish stock with a whole fish stuffed with parsley, garlic and chilli, plus cassava, carrot, cabbage and aubergine.

🇸🇳Senegal

Thiou

Ciw

Tomato-based stew of meat or fish with vegetables, thinner than maafe and served over plain white rice.

🇸🇳Senegal

Thiou

A Senegalese tomato-and-onion stew cooked with meat, fish or vegetables and served over rice.

🇸🇳Senegal

Thiébou Guinar

Ceebu ginaar

Broken rice cooked in a tomato stock with fried chicken, carrot and green olives.

🇸🇳Senegal

Thiébou Yapp

Ceebu yapp

Broken rice cooked in a dark onion and tomato stock with fried lamb or beef, mustard and chilli.

🇲🇷Mauritania

Thiéré

Ceere

Millet steamed into fine couscous grains, the traditional starch of the interior before rice took over.

🇬🇲The Gambia

Yassa

Poulet yassa

Chicken or fish marinated in lemon, mustard and onion, grilled, then simmered in a great quantity of the same onions until they collapse.

🇸🇳Senegal

Yeet

Sea snail fermented and dried until it turns black and intensely pungent, used in small pieces to season ceeb.