The cuisine of Senegal is very similar to other cuisines found in West Africa, but at the same time has its own unique dishes reflecting the many cultural influence brought by the settlers. Distinguishing influences on Senegalese fare include the nations of many ethnic groups, the largest being the Islamic group, Wolof, which first penetrated the region in the 11th century. Various European cultures, especially the French, who held the country as a colony until 1960, also have left significant footprints in Senegal. Immigrants have brought Senegalese restaurants to many world cities, where its popularity has been growing in the last two decades.
Because Senegal borders the Atlantic Ocean, fish is an important staple. Chicken, lamb, and beef are also used in Senegalese cooking, but not pork, due to the nation’s largely Muslim population, about 80% of the nation’s population. Peanuts are the main crop and in the peanut-growing regions of the gloomy northern plains the plants grow by the thousands, small and dry. Everywhere you go, the aroma of roasted peanuts follows you. In the markets they sell biscuits covered with peanut butter and grilled peanuts, but the peanut also makes its way into every aspect of the local cooking, including soups and main courses spiced with chilies and cloves. Peanut oil takes the place of butter and flavors meat and fish. Couscous, white rice, bananas, sweet potatoes, lentils, black-eyed peas and various vegetables, are incorporated into many recipes. Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or couscous or simply eaten with bread.
Popular fresh juices are made from bissap, ginger, Buy (pronounced bouy) which is the fruit of the baobab tree, also known as “monkey bread fruit”, mango, or other fruit or wild trees. Desserts are very rich and sweet, combining native ingredients with the extravagance and style characteristic of the French impact on Senegal’s culinary methods. They are often served with fresh fruit and are traditionally followed by coffee or tea.
In Senegal lunch is the most important meal of the day. Many people eat lunch at around 2:30 in the afternoon, after the work day has ended. Senegalese use spoons, but rarely are there forks and knives. Instead of a kitchen table, families gather around a mat on the floor. A large, common platter or bowl is placed in the middle and everyone eats from a section in the platter. Most of the food rests in the center: fish, sauce and various vegetables on top of rice. The host or cook divides out the portions equally to everyone. Finishing your area means you will be given more food, so you need to leave some food when you are full.
Breakfast is a small meal and is eaten early in the morning, because work and school begin very early in Senegal. Families commonly eat together and usually it consists of bread and coffee. You will likely see baguettes because of the French colonial influence. Supper is eaten late, even as late as 10 or 11 at night. French influence can be seen again with an afternoon or evening snack, called gouter. The food can be similar to lunch, but is usually smaller. Common suppers consist of mixtures of food: grain with milk or grain and yogurt with some sugar.
When you enter the Senegalese dining room, it is customary to pour water over your hands and dry them with a cotton towel. For a grand dinner all guests then proceed to take their place at the table decorated with vibrant-coloured tablecloth. Colour is such an important element in not only Senegal, but Africa in general, which has an effect to lighten your mood in welcoming your meal.
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