Muffins recipes

National dish of Senegal

flag of Senegal

  • Independence: 20. 8. 1960
  • Capital: Dakar
  • Official language: French
  • Population: 12 855 153
  • Area: 196 723 km2
  • International code: SN
  • Currency: CFA franc (XOF)
map of Senegal


Ingredients for the fish and stuffing:

  • 1/4 cup finely chopped parsley
  • 2 tsp. crushed red chile flakes
  • 6 cloves garlic, minced
  • 2 scallions, minced
  • 1/4 small yellow onion, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 8 (4–oz.) filets grouper or red snapper

Ingredients for the Thieboudienne:

  • 1/2 cup canola or palm oil (available from iHerb)
  • 2 medium yellow onions, roughly chopped
  • 1 medium green bell pepper, stemmed, seeded, and roughly chopped
  • 1 (12–oz.) can tomato paste
  • 6 cups fish or vegetable stock
  • 6 small carrots, halved crosswise
  • 1 large eggplant, cut into large chunks, or 4 small Thai eggplants
  • 1 medium turnip, peeled and cut into 12 wedges
  • 1/2 cassava root, peeled and cut into 1 ½″ chunks
  • 1/3 cup dried white hibiscus flowers (optional; see below for ordering)
  • 2 tbsp. tamarind paste (available from Grocery Thai)
  • 2 tbsp. fish sauce (available from Amazon)
  • 4 cups basmati rice
  • Lime wedges, to serve
Thieboudienne is national food (dish) of Senegal


Make the fish and stuffing: Mix together parsley, chile flakes, garlic, scallion, onion, and salt and pepper in a bowl. Using a paring knife, cut a 2″ slit lengthwise in each fish filet; stuff filets with the herb mixture, and set aside. Make the thiéboudienne: Heat oil in an 8–qt. Dutch oven over medium heat. Add onions and green pepper, and cook, stirring, until softened, about 10 minutes. Add tomato paste; cook, stirring occasionally, until vegetables are very soft and paste is lightly browned, about 10 minutes. Add stock, and bring to a boil. Reduce heat to medium-low, and add filets; cook until fish is just cooked through, about 18 minutes. Using a slotted spoon, remove filets and transfer to a plate, then cover to keep warm. Add carrots, eggplants, turnips, and cassava, and cook, stirring occasionally, until tender, about 40 minutes. Using a slotted spoon, transfer vegetables to a bowl; keep warm. Add hibiscus flowers (if using), tamarind paste, and fish sauce, and cook, stirring occasionally, until hibiscus flowers soften, about 5 minutes. Add rice, and stir to combine; reduce heat to low, and cook, covered, until rice is tender, about 45 minutes. Remove from heat, and fluff rice with a fork. To serve, divide fish, vegetables, and rice among serving plates; serve with lime wedges (for squeezing over fish).


The national dish of Senegal, this boldly flavored combination of fish, rice, and vegetables simmered in tomato sauce is a hearty one–pot meal. You can make it with any fish or vegetables you have on hand, including potatoes, cassava, squash or pumpkin, and plantains.

Sénégal is situated on the western coast of the African continent and it has a strong coastal cuisine. Seafood is among the most commonly used ingredients while the local recipes have a tendency to make room for the European and Asian dishes, which are adapted to the Senegalese cuisine. Restaurants propose traditional dishes, but also dishes from other countries. The western part of Senegal reflects, pretty much, the general characteristics of a coastal cuisine, with less Pork, Veal or mutton meat and more fish and seafood. The southern Kolda and Tambacounda provinces of Senegal are influenced by the cuisine of Guinea but still retain the preponderant coastal cooking styles. The eastern part of Sénégal neighbors Mali, and some influences are seen in the border cities and provinces. The northern Senegalese cuisine does not have any major novelties, and manages to stay consistent with the general Senegalese cuisine. Although the Louga and Saint-Louis provinces get a few culinary influences from Mauritania, it is hard to say that this region is a distinct culinary area of Sénégal. A favourite in Sénégal is curry, you can find the recipe on Senegalese style chicken.

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