3 dishes people actually cook in Senegal: what they are, how long they take, and what you need to buy.
What can you cook from Senegal? 3 traditional Senegal dishes, from Mafe (100 min, the quickest) to Yassa poulet (790 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Senegal on the map. Drag to spin the planet.
A Senegalese stew where pure roasted peanut paste is thinned, simmered for over an hour until its oil rises, and spooned over white rice.
Senegal's national one-pot dish: whole fish slashed and stuffed with pounded parsley-garlic rof, then broken rice cooked in the tomato and fish broth until a toasted crust forms at the bottom.
Yassa is defined by its mountain of onions, marinated overnight with the chicken in lime juice and mustard, then cooked down into the sauce once the chicken has been grilled.
Copper documents three dishes from Senegal: Mafe, Thieboudienne and Yassa poulet. Garlic and carrot each appear in more than one recipe. Two of the three are simmered. One of the three needs an oven. Between them they use 29 different ingredients.
The three recipes need 29 ingredients between them, of which 5 are shared by more than one dish. White rice the hardest to find: of the 586 dishes in Copper's atlas, 21 use white rice. Every ingredient list on this page is complete, with quantities, and free to read.
Mafe is the quickest at 100 minutes. Yassa poulet is the longest at 790 minutes, most of it unattended. The median is 155 minutes — a weekend dish rather than a weeknight one.
Mafe and Yassa poulet are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Senegal is part of West African.
Countries close to Senegal on the globe — and close on the plate.
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