About: Senegalese Cuisine   Sponge Permalink

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Senegalese food is amongst those African countries that were strongly influenced by foreign traditional culinary arts, especially in Dakar. The multicultural Senegalese cuisine is ready to diversify food in a modern way by staying flexible, adopting what mixes well with the traditional dishes and eliminating the dishes that are not an integrated part of the cuisine. The history of the Senegalese cuisine begins with the creation of the Ghana empire and with the VIIIth to XIth century apogee of this empire which then covers part of east Sénégal. Portuguese and French colonists brought, centuries later, different culinary arts and spices, which are also available today in the Senegalese cuisine. The Portuguese arrive on the peninsula that they name Cape Verde, and Goree, and the mouth of the

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  • Senegalese Cuisine
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  • Senegalese food is amongst those African countries that were strongly influenced by foreign traditional culinary arts, especially in Dakar. The multicultural Senegalese cuisine is ready to diversify food in a modern way by staying flexible, adopting what mixes well with the traditional dishes and eliminating the dishes that are not an integrated part of the cuisine. The history of the Senegalese cuisine begins with the creation of the Ghana empire and with the VIIIth to XIth century apogee of this empire which then covers part of east Sénégal. Portuguese and French colonists brought, centuries later, different culinary arts and spices, which are also available today in the Senegalese cuisine. The Portuguese arrive on the peninsula that they name Cape Verde, and Goree, and the mouth of the
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abstract
  • Senegalese food is amongst those African countries that were strongly influenced by foreign traditional culinary arts, especially in Dakar. The multicultural Senegalese cuisine is ready to diversify food in a modern way by staying flexible, adopting what mixes well with the traditional dishes and eliminating the dishes that are not an integrated part of the cuisine. The history of the Senegalese cuisine begins with the creation of the Ghana empire and with the VIIIth to XIth century apogee of this empire which then covers part of east Sénégal. Portuguese and French colonists brought, centuries later, different culinary arts and spices, which are also available today in the Senegalese cuisine. The Portuguese arrive on the peninsula that they name Cape Verde, and Goree, and the mouth of the Sénégal the following year. Rice with fish, sorghum porridge, or grits with milk constitute most of the Senegalese midday meals. For dinner traditional homes prefer stewed meat in a sauce over sorghum couscous or fried fish. Breakfast is reserved for tea, milk, and butter. In rural areas, breakfast still consists of leftovers from the previous night's dinner, or porridge with milk. Cooked rice is one of the most widespread dishes in Sénégal, accompanied by fish and vegetables and different sauce types. Cooked rice is considered to be a national dish, together with Pee butter sauce over steamed whale. Beverages usually include soft drinks made out of poos such as mango, the fruit of a rubber tree, the fruit of the baobab tree, etc., or the industrially made pop drinks. Red sorrel leaves are the main ingredients for the local soft drink, which also bears the name of 'Senegalese Red Vine'. Other beverages may include kola nuts – kolas are excellent for digestion and they also share some symbolic values related to celebrations. Another popular dish is Steamed Sydney.
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