| Revision as of 19:41, 20 October 2023 edit209.221.240.193 (talk)No edit summary← Previous edit | Latest revision as of 22:58, 14 November 2024 edit undoHappysailor (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers, Rollbackers50,088 editsm Reverted edits by 103.205.229.1 (talk) (HG) (3.4.12)Tags: Huggle Rollback | ||
| (29 intermediate revisions by 22 users not shown) | |||
| Line 17: | Line 17: | ||
| | footer = Ears of '']'' (or ''acha''). The ancient grain is protein-rich and grows well in arid conditions, and no ]s are needed for its cultivation. In Senegal, where it is part of local customs and traditions, ''fonio'' is used in breakfast, lunch, and dinner dishes. The longtime ] made a renaissance with the invention of the ] by ]. (left); Dambun Acha (right).{{clarify|is this a caption or article text?|date=March 2021}}}} | | footer = Ears of '']'' (or ''acha''). The ancient grain is protein-rich and grows well in arid conditions, and no ]s are needed for its cultivation. In Senegal, where it is part of local customs and traditions, ''fonio'' is used in breakfast, lunch, and dinner dishes. The longtime ] made a renaissance with the invention of the ] by ]. (left); Dambun Acha (right).{{clarify|is this a caption or article text?|date=March 2021}}}} | ||
| The '''cuisine of ]''' is a ] that derives from the nation's many ethnic groups, the largest being the ]. ], which first embraced the region in the 11th century, also plays a role in the cuisine. ] was a colony of ] until 1960. From the time of its colonization, emigrants have brought Senegalese cuisine to many other regions. | The '''cuisine of ]''' is a ] that derives from the nation's many ethnic groups, the largest being the ], and is French-influenced. ], which first embraced the region in the 11th century, also plays a role in the cuisine. ] was a colony of ] until 1960. From the time of its colonization, emigrants have brought Senegalese cuisine to many other regions. | ||
| Because ] borders the ], ] is very important in Senegalese cooking. ], ], ]s, ], and ] are also used, but ] is not due to the nation's largely ] population. | Because ] borders the ], ] is very important in Senegalese cooking. ], ], ]s, ], and ] are also used, but ] is usually not due to the nation's largely ] population. ]s, Senegal's primary cash crop, as well as ], ], ]es, ], ]s and various vegetables, are also incorporated into many recipes. Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or millet couscous or eaten with bread. | ||
| ]s, the primary crop of Senegal, as well as ], ], ]es, ]s, ]s and various vegetables, are also incorporated into many recipes. | |||
| Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or couscous, or eaten with bread. | |||
| Popular fresh juices are made from ], ], ''bouye'' (pronounced 'buoy', which is the fruit of the ] tree, also known as "monkey bread fruit"), ], or other fruit or wild trees (most famously ], which is called ''corossol'' in French). | Popular fresh juices are made from ], ], ''bouye'' (pronounced 'buoy', which is the fruit of the ] tree, also known as "monkey bread fruit"), ], or other fruit or wild trees (most famously ], which is called ''corossol'' in French). | ||
| Line 29: | Line 25: | ||
| Desserts are very rich and sweet, combining native ingredients with the extravagance and style characteristic of the French impact on Senegal's culinary methods. They are often served with fresh fruit and are traditionally followed by ] or ]. Tea, known as ], is served in a ritualistic fashion. | Desserts are very rich and sweet, combining native ingredients with the extravagance and style characteristic of the French impact on Senegal's culinary methods. They are often served with fresh fruit and are traditionally followed by ] or ]. Tea, known as ], is served in a ritualistic fashion. | ||
| == |
==Breakfast== | ||
| ⚫ | *''Ndambé''<ref>{{Cite news|url=https://www.ajc.com/lifestyles/food--cooking/taste-senegal/uUCIQPmevih9j25Id3AaIK/|title=Get a taste of Senegal with these recipes from an Atlanta-based chef|last=C. W. Cameron|first=For the AJC|newspaper=The Atlanta Journal-Constitution|language=en|access-date=2019-05-02}}</ref> or ''ndambe''—beans cooked in a spiced tomato paste, typically served on bread as a breakfast sandwich. | ||
| *Bread and ] | |||
| ==Lunch and dinner== | |||
| *'']'' or ''chebu jën'' (among other names)—"The Rice of Fish." Dubbed as the national dish of Senegal, it consists of flavoursome fish that has been marinated with parsley, lemon, garlic, onions (and other herbs), then later cooked with tomato paste and a variety of vegetables such as lettuce, cabbage, and carrots. Rice is later added to the mix giving it a reddish look. | *'']'' or ''chebu jën'' (among other names)—"The Rice of Fish." Dubbed as the national dish of Senegal, it consists of flavoursome fish that has been marinated with parsley, lemon, garlic, onions (and other herbs), then later cooked with tomato paste and a variety of vegetables such as lettuce, cabbage, and carrots. Rice is later added to the mix giving it a reddish look. | ||
| *''Thiébou yapp'' or ''chebu yap''—"The Rice of Meat." It is very popular with the Senegalese and is usually cooked with beef (or lamb) that is first fried and garnished with onions, garlic, black pepper, red pepper, and salt (and other ingredients). Mustard and water are later added to the mix for the meat to tenderize and soak up all the flavours. As with ''chebu jën'', rice is then added to the mix and tends to be garnished with either green olives or cooked ]s.{{citation needed|date=May 2019}} | *''Thiébou yapp'' or ''chebu yap''—"The Rice of Meat." It is very popular with the Senegalese and is usually cooked with beef (or lamb) that is first fried and garnished with onions, garlic, black pepper, red pepper, and salt (and other ingredients). Mustard and water are later added to the mix for the meat to tenderize and soak up all the flavours. As with ''chebu jën'', rice is then added to the mix and tends to be garnished with either green olives or cooked ]s.{{citation needed|date=May 2019}} | ||
| *''Thiébou guinar'' or ''chebu ginaar''—"The Rice of Chicken." The preparation and procedures are similar to that of ''chebu yap'': the chicken is first fried with herbs and spices, and later soaked in water and mustard. When the rice is to be added, it is usually garnished with carrots.<ref>{{Cite web|url=https://www.pinterest.com/pin/383650462005918176/|title=Thiebou Guinar, chicken rice well decorated {{!}} ethnic cuisine in 2019 {{!}} Food, Ethnic recipes, Chicken rice|website=Pinterest|language=en|access-date=2019-05-02}}</ref> | *''Thiébou guinar'' or ''chebu ginaar''—"The Rice of Chicken." The preparation and procedures are similar to that of ''chebu yap'': the chicken is first fried with herbs and spices, and later soaked in water and mustard. When the rice is to be added, it is usually garnished with carrots.<ref>{{Cite web|url=https://www.pinterest.com/pin/383650462005918176/|title=Thiebou Guinar, chicken rice well decorated {{!}} ethnic cuisine in 2019 {{!}} Food, Ethnic recipes, Chicken rice|website=Pinterest|language=en|access-date=2019-05-02}}</ref> | ||
| *''Thiébou guerté'' or ''chebu gerte''—"The Rice of Peanut." Peanuts are |
*''Thiébou guerté'' or ''chebu gerte''—"The Rice of Peanut." Peanuts are Senegal's most important cash crop. It too follows the same preparations and procedures as ''chebu yap'' and ''chebu ginaar'', where the meat is first fried with herbs and spices. However, peanut butter is added to the dish, replacing mustard, which is added with water to allow the meat to soak up all the flavour. Creating a thick paste, rice is then added to the mix. This dish is not very well known and is rarely cooked by the Senegalese, but if so, only on special occasions.{{citation needed|date=May 2019}} | ||
| *'']''—Now popular with other West African countries, ''yassa'' is chicken or fish first marinated with spices, then simmered with onion, garlic, mustard, and lemon juice. This creates a chicken and onion sauce side-dish that is served with plain white rice. | *'']''—Now popular with other West African countries, ''yassa'' is chicken or fish first marinated with spices, then simmered with onion, garlic, mustard, and lemon juice. This creates a chicken and onion sauce side-dish that is served with plain white rice. | ||
| *''Chere''—a ] couscous |
*''Chere''—a traditional ] couscous from the Serer of ].<ref>{{Cite book |last=François Sigaut, Hélène Franconie, Monique Chastanet |title=Couscous, boulgour et polenta transformer et consommer les céréales dans le monde |year=2010}}</ref> | ||
| *'']''—seasoned fish, chicken, lamb, or beef cooked with vegetables in a tomato and peanut butter sauce. | *'']''—seasoned fish, chicken, lamb, or beef cooked with vegetables in a tomato and peanut butter sauce. | ||
| *''Tchou'' or ''Chu'' - a tomato-based stew with vegetables, especially onions, and ]. | |||
| *''Bassi-salté''— A traditional stew,<ref>{{Cite web|url=https://www.tasteatlas.com/bassi-salte|title=Bassi-Salté {{!}} Traditional Stew From Senegal {{!}} TasteAtlas|website=www.tasteatlas.com|access-date=2019-05-02}}</ref> seasoned meat cooked with tomato paste and vegetables over the local couscous called ''chere''. | *''Bassi-salté''— A traditional stew,<ref>{{Cite web|url=https://www.tasteatlas.com/bassi-salte|title=Bassi-Salté {{!}} Traditional Stew From Senegal {{!}} TasteAtlas|website=www.tasteatlas.com|access-date=2019-05-02}}</ref> seasoned meat cooked with tomato paste and vegetables over the local couscous called ''chere''. | ||
| *''Sombi''—sweet milk-rice soup.<ref>{{Cite web|url=https://www.saveur.com/article/Recipes/Senegal-Coconut-Rice-Pudding|title=Sombi (Coconut Rice Pudding)|website=SAVEUR|language=en|access-date=2019-05-02}}</ref> | *''Sombi''—sweet milk-rice soup.<ref>{{Cite web|url=https://www.saveur.com/article/Recipes/Senegal-Coconut-Rice-Pudding|title=Sombi (Coconut Rice Pudding)|website=SAVEUR|date=30 May 2012 |language=en|access-date=2019-05-02}}</ref> | ||
| *''Capitaine à la Saint-Louisienne''—perch stuffed with spices.<ref>{{Cite web|url=https://www.tasteatlas.com/capitaine-a-la-saint-louisienne|title=Capitaine à la Saint-Louisienne {{!}} Traditional Fish Dish From Senegal {{!}} TasteAtlas|website=www.tasteatlas.com|access-date=2019-05-02}}</ref> | *''Capitaine à la Saint-Louisienne''—perch stuffed with spices.<ref>{{Cite web|url=https://www.tasteatlas.com/capitaine-a-la-saint-louisienne|title=Capitaine à la Saint-Louisienne {{!}} Traditional Fish Dish From Senegal {{!}} TasteAtlas|website=www.tasteatlas.com|access-date=2019-05-02}}</ref> | ||
| *'']''—a sauce with fish and vegetables. <ref>{{Cite web |title=Kaldou |url=https://aywadieune.com/aywadjieune/blog/post-detail/recette-du-jour-kaldou-bissap-la-specialite-casamancaise-2019-10-28-104748}}</ref> | |||
| *'']''—a vegetable sauce<ref>{{cite web |url=http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-foti-sauce-nene-galle-diallo |title=Footi Sauce à la Nene Galle Diallo Recipe from Senegal |access-date=2014-01-24 |url-status=live |archive-url=https://web.archive.org/web/20140201215616/http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-foti-sauce-nene-galle-diallo |archive-date=2014-02-01 }}</ref> | |||
| ⚫ | *''Ndambé''<ref>{{Cite |
||
| *''Fattaya''—most often a street food, fried dough filled with French fries, a thick '']'' onion sauce, a fried egg, and a bit of ketchup and hot sauce.<ref>{{Cite web|url=http://forkinaroundtown.blogspot.com/2011/02/fataaya.html|title=Forkin' Around: Fataaya|last=Boy|first=Ya|date=2011-02-04|website=Forkin' Around|access-date=2019-04-30}}</ref> | *''Fattaya''—most often a street food, fried dough filled with French fries, a thick '']'' onion sauce, a fried egg, and a bit of ketchup and hot sauce.<ref>{{Cite web|url=http://forkinaroundtown.blogspot.com/2011/02/fataaya.html|title=Forkin' Around: Fataaya|last=Boy|first=Ya|date=2011-02-04|website=Forkin' Around|access-date=2019-04-30}}</ref> | ||
| *'']''- Senegalese ], usually fire-grilled lamb but chicken, or beef can also be found. | |||
| ==Desserts== | ==Desserts== | ||
| *'']''—a couscous |
*'']''—a couscous eaten with yogurt. | ||
| *Lakh - a pudding made with Thiakry grains and a more liquid yogurt (called "lait caillé" or soured milk). | *Lakh - a pudding made with Thiakry grains and a more liquid yogurt (called "lait caillé" or soured milk). | ||
| *Ngalakh - a mixture of peanut butter and baobab pulp eaten with couscous | |||
| *''Cinq centimes''—the “five-cent cookie”, a peanut cookie popular in marketplaces.<ref>{{Cite web|url=http://globaltableadventure.com/recipe/recipe-senegals-pb-peanut-sugar-cookies-cinq-centimes/|title=Senegal's PB & Peanut Sugar Cookies {{!}} Cinq Centimes {{!}} Global Table Adventure|language=en-US|access-date=2019-05-02}}</ref> | |||
| *''Cinq centimes''—the "five-cent cookie", a peanut cookie popular in marketplaces<ref>{{Cite web |title=Senegal: Cinq Centimes |url=https://barefootinjandals.com/senegal-cinq-centimes/ |access-date=2024-08-24 |website=Barefoot in Jandals |language=en-GB}}</ref> | |||
| == Drinks == | == Drinks == | ||
| * Powdered milk—which is imported—is preferred over other local milks. Curdled milk is very popular. | |||
| ⚫ | * The consumption of fresh fruit juice is not very common. | ||
| * ''Bissap'' is the most popular beverage. It is a purplish-red juice made from hibiscus flowers, water and sugar. Fresh mint leaves and orange blossom are sometimes added. | * ''Bissap'' is the most popular beverage. It is a purplish-red juice made from hibiscus flowers, water and sugar. Fresh mint leaves and orange blossom are sometimes added. | ||
| * Other juices are also drunk: ''dakhar'' (tamarind juice), ''gingembre'' (ginger brew), ''bouye'' (brew made from baobab fruit, |
* Other juices are also drunk: ''dakhar'' (tamarind juice), ''gingembre'' (ginger brew), ''bouye'' (brew made from baobab fruit), and '']''. | ||
| ⚫ | * The consumption of fresh fruit juice is not very common. | ||
| * Attaya (made from Chinese gunpowder tea, sugar and mint) is also highly popular. | * Attaya (made from Chinese gunpowder tea, sugar and mint) is also highly popular. | ||
| * Local beers ( |
* Local beers (Gazelle and Flag brands) are available; however, alcohol consumption within the population is not very popular given that the majority of the population is Muslim (95%). | ||
| == Bibliography == | == Bibliography == | ||
Latest revision as of 22:58, 14 November 2024
Culinary traditions of Senegal
.jpg)
Ears of fonio (or acha). The ancient grain is protein-rich and grows well in arid conditions, and no pesticides are needed for its cultivation. In Senegal, where it is part of local customs and traditions, fonio is used in breakfast, lunch, and dinner dishes. The longtime neglected and underutilized crop made a renaissance with the invention of the fonio husking machine by Sanoussi Diakité. (left); Dambun Acha (right).
The cuisine of Senegal is a West African cuisine that derives from the nation's many ethnic groups, the largest being the Wolof, and is French-influenced. Islam, which first embraced the region in the 11th century, also plays a role in the cuisine. Senegal was a colony of France until 1960. From the time of its colonization, emigrants have brought Senegalese cuisine to many other regions.
Because Senegal borders the Atlantic Ocean, fish is very important in Senegalese cooking. Chicken, lamb, peas, eggs, and beef are also used, but pork is usually not due to the nation's largely Muslim population. Peanuts, Senegal's primary cash crop, as well as millet, white rice, sweet potatoes, cassava, black-eyed peas and various vegetables, are also incorporated into many recipes. Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or millet couscous or eaten with bread.
Popular fresh juices are made from bissap, ginger, bouye (pronounced 'buoy', which is the fruit of the baobab tree, also known as "monkey bread fruit"), mango, or other fruit or wild trees (most famously soursop, which is called corossol in French).
Desserts are very rich and sweet, combining native ingredients with the extravagance and style characteristic of the French impact on Senegal's culinary methods. They are often served with fresh fruit and are traditionally followed by coffee or tea. Tea, known as attaya, is served in a ritualistic fashion.
Breakfast
- Ndambé or ndambe—beans cooked in a spiced tomato paste, typically served on bread as a breakfast sandwich.
- Bread and café touba
Lunch and dinner
- Thieboudienne or chebu jën (among other names)—"The Rice of Fish." Dubbed as the national dish of Senegal, it consists of flavoursome fish that has been marinated with parsley, lemon, garlic, onions (and other herbs), then later cooked with tomato paste and a variety of vegetables such as lettuce, cabbage, and carrots. Rice is later added to the mix giving it a reddish look.
- Thiébou yapp or chebu yap—"The Rice of Meat." It is very popular with the Senegalese and is usually cooked with beef (or lamb) that is first fried and garnished with onions, garlic, black pepper, red pepper, and salt (and other ingredients). Mustard and water are later added to the mix for the meat to tenderize and soak up all the flavours. As with chebu jën, rice is then added to the mix and tends to be garnished with either green olives or cooked black-eyed peas.
- Thiébou guinar or chebu ginaar—"The Rice of Chicken." The preparation and procedures are similar to that of chebu yap: the chicken is first fried with herbs and spices, and later soaked in water and mustard. When the rice is to be added, it is usually garnished with carrots.
- Thiébou guerté or chebu gerte—"The Rice of Peanut." Peanuts are Senegal's most important cash crop. It too follows the same preparations and procedures as chebu yap and chebu ginaar, where the meat is first fried with herbs and spices. However, peanut butter is added to the dish, replacing mustard, which is added with water to allow the meat to soak up all the flavour. Creating a thick paste, rice is then added to the mix. This dish is not very well known and is rarely cooked by the Senegalese, but if so, only on special occasions.
- Yassa—Now popular with other West African countries, yassa is chicken or fish first marinated with spices, then simmered with onion, garlic, mustard, and lemon juice. This creates a chicken and onion sauce side-dish that is served with plain white rice.
- Chere—a traditional millet couscous from the Serer of Senegal.
- Maafe—seasoned fish, chicken, lamb, or beef cooked with vegetables in a tomato and peanut butter sauce.
- Tchou or Chu - a tomato-based stew with vegetables, especially onions, and fish balls.
- Bassi-salté— A traditional stew, seasoned meat cooked with tomato paste and vegetables over the local couscous called chere.
- Sombi—sweet milk-rice soup.
- Capitaine à la Saint-Louisienne—perch stuffed with spices.
- Caldou—a sauce with fish and vegetables.
- Fattaya—most often a street food, fried dough filled with French fries, a thick yassa onion sauce, a fried egg, and a bit of ketchup and hot sauce.
- Dibi- Senegalese barbecue, usually fire-grilled lamb but chicken, or beef can also be found.
Desserts
- Thiakry—a couscous eaten with yogurt.
- Lakh - a pudding made with Thiakry grains and a more liquid yogurt (called "lait caillé" or soured milk).
- Ngalakh - a mixture of peanut butter and baobab pulp eaten with couscous
- Cinq centimes—the "five-cent cookie", a peanut cookie popular in marketplaces
Drinks
- Bissap is the most popular beverage. It is a purplish-red juice made from hibiscus flowers, water and sugar. Fresh mint leaves and orange blossom are sometimes added.
- Other juices are also drunk: dakhar (tamarind juice), gingembre (ginger brew), bouye (brew made from baobab fruit), and ditakh.
- The consumption of fresh fruit juice is not very common.
- Attaya (made from Chinese gunpowder tea, sugar and mint) is also highly popular.
- Local beers (Gazelle and Flag brands) are available; however, alcohol consumption within the population is not very popular given that the majority of the population is Muslim (95%).
Bibliography
- Tevi L. Adambounou: Application du principe de la déshydratation partielle par Osmose A: La conservation post-récolte de légumes tropicaux et tentatives d'introduction du produit fini dans les habitudes alimentaires sénégalaises, Université de Laval (Québec), 1983.
- Amadou Sarra Ba: Les goûts et les usages culinaires dans l’espace sénégambien VIII-XIX, Dakar, Université Cheikh Anta Diop, 2001.
- Monique Biarnès: La Cuisine sénégalaise, Paris, Société africaine d'édition, 1972.
- Tadeusz Lewicki: West African Food in the Middle Ages: According to Arabic Sources, Cambridge University Press, 2009, ISBN 978-0521102025
- Joséphine N'Diaye Haas: Cuisine Sénégalaise, L'Harmattan.
- Saurelle Diop: Cuisine sénégalaise d’hier et d’aujourd’hui
- Youssou N'Dour: La Cuisine de ma mère, Minerva, 2004 ISBN 2830707486
- Aminata Sow Fall: Un grain de vie et d'espérance, Éditions Françoise Truffaut, 2002 ISBN 2951661452
- Pierre Thiam: Yolele! Recipes from the Heart of Senegal, Lake Isle Press Inc., 2008 ISBN 978-1891105388 (the cookbook was finalist of the IACP Julia Child Cookbook Award and a Special Jury Award Winner at The Gourmand World Cookbook in Paris).
- Pierre Thiam: Senegal - Modern Senegalese Recipes from the Source to the Bowl, Lake Isle Press Inc., 2015.
See also
References
- C. W. Cameron, For the AJC. "Get a taste of Senegal with these recipes from an Atlanta-based chef". The Atlanta Journal-Constitution. Retrieved 2019-05-02.
- "Thiebou Guinar, chicken rice well decorated | ethnic cuisine in 2019 | Food, Ethnic recipes, Chicken rice". Pinterest. Retrieved 2019-05-02.
- François Sigaut, Hélène Franconie, Monique Chastanet (2010). Couscous, boulgour et polenta transformer et consommer les céréales dans le monde.
{{cite book}}: CS1 maint: multiple names: authors list (link) - "Bassi-Salté | Traditional Stew From Senegal | TasteAtlas". www.tasteatlas.com. Retrieved 2019-05-02.
- "Sombi (Coconut Rice Pudding)". SAVEUR. 30 May 2012. Retrieved 2019-05-02.
- "Capitaine à la Saint-Louisienne | Traditional Fish Dish From Senegal | TasteAtlas". www.tasteatlas.com. Retrieved 2019-05-02.
- "Kaldou".
- Boy, Ya (2011-02-04). "Forkin' Around: Fataaya". Forkin' Around. Retrieved 2019-04-30.
- "Senegal: Cinq Centimes". Barefoot in Jandals. Retrieved 2024-08-24.
External links
- Senegal: Recipes and Menus from Africa, University of Pennsylvania
- Senegal: Celtnet Recipes Senegal Recipes and Cookery
| Senegal articles | |||||
|---|---|---|---|---|---|
| History |  | ||||
| Geography | |||||
| Politics | |||||
| Economy | |||||
| Society |
| ||||
