West Africa
Senegalese food
The cooking of the Atlantic coast, and the origin of jollof itself. Thieboudienne, fish and rice cooked in one pot with tamarind and tomato, is the national dish and the ancestor of a dozen others across the region.
Senegalese food leans on fish, sour tamarind and slow braising more than heat. It is a gentle way into West African cooking.
If you have never eaten it
Every Senegalese dish we know
8 dishes. Each has a page explaining what it is and how it is eaten.