Recettes Senegal

De Thieboudienne à Maafe, de Senegalese Fataya à Thiébou Yapp. Toute la cuisine Senegal, telle qu'on la prépare chez soi.

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Maafe

Maafe is the groundnut stew of West Africa, and its name comes from the Mandinka word for sauce. That plainness is accurate: maafe is a peanut sauce, thickened and enriched until it coats meat and vegetables, and it is one of the most recognisable things the region cooks. It traces to the Mandinka and Bambara of Mali, where it is called tigadegena in Bamanankan and domodah in Mandinka, and it spread from there into Senegal and across the rest of West Africa. Each country renamed it: maafe in Senegal, sauce d'arachide in Côte d'Ivoire, domoda in the Gambia. It also crossed the Atlantic, and peanut soups in parts of the American South carry a clear family resemblance. Its history has an economic layer. Peanut stews existed before the peanut, made with indigenous groundnuts, and the arrival of the American peanut in the 16th century gave them a better crop. What entrenched maafe was the colonial period, when groundnut cultivation was expanded enormously for export and West African kitchens found themselves with far more peanuts than they had previously used. A dish partly shaped by a cash crop economy is not a diminished dish, and Senegalese eat maafe communally from a shared platter with rice, which is the ordinary form of a Senegalese meal.

Les mieux notées

1 hr 20 minEasySenegal

Recette de FoodChef · Africook

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Thieboudienne

Thieboudienne is the national dish of Senegal and the origin point of the rice tradition that spread along the whole West African coast. The name is Wolof and means rice and fish, which understates it considerably: the dish involves a stuffed whole fish, a long braise of tomato and vegetables, and a rice cooked in the liquid all of that produced. Its history reaches the modern table through oral tradition rather than through documents, and it carries more than one account. One attributes the dish to the city of Saint-Louis in the nineteenth century, where a version known as thieboudienne Penda Mbaye was prepared. Another holds that it emerged in a colonial governor's kitchen when rice was substituted for barley during a shortage. Senegalese tradition names Penda Mbaye, and that named attribution matters in Senegal, where the dish is held as an inheritance with an author rather than an anonymous custom. It is eaten from a large communal platter, each person working the section in front of them, and it is what opens a significant family lunch. Its relatives are everywhere: riz gras in Côte d'Ivoire and Guinea, jollof rice across Anglophone West Africa, and Savannah red rice in the American South, which many hold was carried there and adapted by Creole cooks.

Les mieux notées

1 hr 15 minHardSenegal

Recette de FoodChef · Africook

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Thiébou Yapp

Thiébou yapp is the meat version of Senegal's defining rice dish. Where thieboudienne uses fish, thiébou yapp uses beef or lamb, and the Wolof name says so directly: thiébou for rice, yapp for meat, in the same construction that gives thiébou jen its name from jen, fish. The method is the same in structure. Meat is marinated, browned, and simmered in a seasoned broth; the rice then goes into that broth and takes all of it up. What holds the dish together is nokoss, the Senegalese seasoning base of onion, parsley, garlic, chilli and bell pepper pounded together, which is used as a marinade for the meat and stirred back into the broth in stages. It is a weekday dish in a way thieboudienne is not. Thieboudienne is what opens a significant family lunch and requires a whole stuffed fish and a full braise of vegetables; thiébou yapp is quicker, cheaper and more forgiving, and it is what appears when the household is not marking an occasion. It is served on a large communal platter, dressed at the table with an onion and vegetable sauce, sliced tomato and hard cooked egg.

Les mieux notées

2 hr 5 minMediumSenegal

Recette de Blessing · Africook

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Senegalese Fataya

Fataya are Senegalese fried pastries, filled, folded into half moons and sold from small tables at the roadside across the country. They are cheap, they are everywhere, and they are made and sold overwhelmingly by women working from stands they set up themselves, which is a fair description of a great deal of Senegal's street food economy. The filling is where Senegal shows itself. Yassa is the base, the onion, lemon, mustard and peanut oil preparation that is one of the country's defining flavours, applied to fish or chicken. Fish is the more common street filling, reflecting a coastline that supplies the national diet. To that Senegalese cooks bring french fries and fried egg, which sound like additions from somewhere else and are in fact standard, supplying the fat and richness that the lean fish does not have. They are finished with ketchup and hot sauce poured over the top, which means no two bites are quite the same. Fataya sit in the same family as the fried filled pastries found across West Africa and beyond it, and what makes them Senegalese is entirely the yassa. The marinade is worth knowing on its own: sweet, tangy and slightly hot, and used across the region on chicken and fish well outside this dish.

Les mieux notées

1 hr 15 minMediumSenegal

Recette de Blessing · Africook

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Recettes Senegal

Maafe

Thieboudienne

Thiébou Yapp

Senegalese Fataya

Senegalese Chicken Yassa

Dibi (Senegalese Grilled Lamb)

Yassa Fish and Shrimp

Crispy Beef Empanadas