Western Africa
Food of Senegal
The 6 most iconic national dishes of Senegal — real photos, key ingredients and tasty facts behind every plate.
Africa
Thieboudienne
Senegal’s signature dish of fish, broken rice and vegetables cooked in a rich tomato-based sauce. It is hearty, savory and deeply aromatic, with the rice absorbing the broth’s flavor.
Did you know?
Thieboudienne is widely associated with Saint-Louis and is often described as the national dish of Senegal.
Yassa poulet
Chicken marinated with lemon and mustard, then cooked with a large amount of onions until tangy and mellow. It is usually served over rice and is one of Senegal’s best-known home and restaurant dishes.
Did you know?
Yassa is especially associated with the Casamance region, where the onion-and-citrus marinade style became famous.
Mafé
A rich peanut-based stew usually made with meat and vegetables, with a velvety sauce that is nutty, savory and slightly sweet. In Senegal it is commonly eaten with rice.
Did you know?
Mafé belongs to a wider West African family of groundnut stews, but it is firmly established as a classic Senegalese dish.
Fataya
Small fried pastries stuffed with a savory filling, often fish, and commonly eaten with a spicy onion-tomato sauce. They are crisp outside and soft inside, making them a favorite snack and street food.
Did you know?
In Senegal, fataya is often served with sauce tomate pimentée, a fiery dipping sauce that is almost as important as the pastry itself.
Chere
A traditional Senegalese couscous dessert made from millet. It is typically served sweet with curdled milk or yogurt and sugar.
Did you know?
Chere is especially associated with the Serer people of Senegal and the Gambia.
Caldou
A mild fish dish from Senegal made with a light lemony sauce rather than the richer peanut or tomato bases better known elsewhere in the country. It is a traditional preparation linked to Casamance.
Did you know?
Caldou is particularly associated with the Casamance region in southern Senegal.