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🇸🇳Saint-Louis, Senegal

Capitaine à la Saint-Louisienne

Nile perch stuffed with a paste of its own flesh, herbs, garlic and chilli, then baked and served with a lemon and onion sauce.

🇸🇳Senegal

Firire

Whole fish scored, marinated and deep-fried until the skin blisters, served with onion sauce and fried plantain.

🇸🇳Senegal

Fish Yassa

Yassa Poisson

Senegalese yassa made with marinated fish and a mountain of softened lemon-mustard onions.

🇸🇳Nouadhibou, Senegal

Guedj

Gejj

Fish salted and left to ferment and dry in the sun until hard, then broken into stews for depth.

🇸🇳Nouadhibou, Senegal

Kéthiakh

Ketax

Sardinella salted, smoked and dried into stiff, oily fillets used in rice dishes and bean stews.

🇸🇳Saint-Louis, Senegal

Stuffed Mullet

Mulet farci

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