Recettes Senegal

De Senegalese Fataya à Ndambé, de Jollof Couscous à Vermicelle Poulet. Toute la cuisine Senegal, telle qu'on la prépare chez soi.

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Ndambé

Ndambé is a Senegalese black eyed pea stew, and its most recognisable form is not a bowl at all. It is loaded into a split baguette and eaten as a sandwich from a roadside stand, which is what most Senegalese picture when the word comes up. The baguette is a colonial inheritance that Senegal has thoroughly made its own. French bread arrived with colonial administration and is now baked and eaten across the country in quantities that have nothing to do with France, and the ndambé sandwich is one of the clearest examples of what happened to it: a West African bean stew, spiced with chilli and thickened with tomato, packed into a European loaf and sold for very little money. It is breakfast and dinner food rather than lunch, and Senegalese describe it as winter food, which in Senegal means the cooler months rather than anything a European would call winter. Sweet potato goes in in some households, and meat, usually beef or lamb, in others, though the stew is entirely good without either. Beyond the sandwich it is served with rice, couscous or on its own.

Les mieux notées

EasySenegal

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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.

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1 hr 15 minMediumSenegal

Recette de Blessing · Africook

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Vermicelle Poulet

Vermicelle poulet is Senegalese celebration food that happens to be very easy to make, which is an unusual combination. Broken rice vermicelli is toasted in butter and steamed, and braised chicken in a mustard and onion sauce is served over it. That is the whole dish. It appears at weddings, baptisms and the gatherings that mark occasions, and it is found in the most modest Senegalese households and in the country's best restaurants without much changing between them. Its status comes from the vermicelli rather than the technique, since imported wheat and rice noodles carried a cost and a cachet that plain rice did not. The sauce is the Senegalese signature. Yellow mustard and onion cooked down together, sharpened with vinegar, is the same base that carries chicken yassa, and it is one of the most recognisable flavour combinations in the country's cooking. The mustard is not a French borrowing so much as a French ingredient absorbed completely into a Senegalese idiom. Thickened lightly with flour and spooned over toasted vermicelli, it makes a dish that looks like far more work than it is.

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50 minEasySenegal

Recette de Blessing · Africook

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Jollof Couscous

Jollof couscous applies the jollof method to North African couscous, and it sits at the meeting point of two quite separate West and North African traditions. The tomato and pepper base is built as it would be for jollof rice; the grain is steamed couscous rather than long grain rice. Couscous itself is North African, rolled from semolina and traditionally steamed several times in a couscoussier until it is light and separate rather than gummy. In Morocco, Algeria and Tunisia it is served with a spiced vegetable stew and meat, which is a different proposition entirely from what happens here. Its texture is often compared to attiéké, the fermented cassava of Côte d'Ivoire, though the two share only appearance. Jollof itself is contested territory between Nigeria, Ghana, Senegal and beyond, and applying it to couscous is a modern move rather than an inherited one. The source attributes this version to Senegal, which is where the jollof tradition originates in the thieboudienne of the Wolof people, though the framing in the original text is Nigerian. It is quick food, twenty minutes from start to finish, and it is honest about being an adaptation.

Les mieux notées

30 minEasySenegal

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Recettes Senegal

Ndambé

Senegalese Fataya

Vermicelle Poulet

Jollof Couscous

Dibi (Senegalese Grilled Lamb)

Bassi Salté (Senegalese Millet Couscous)

Salatu Niebe (Senegalese Black-Eyed Pea Salad)

Senegalese Sombi