Sora

The chicken version of the Senegalese national dish. Rice simmered in a rich sauce with chicken and vegetables. Savory and hearty.

The national dish of Senegal (Fish and Rice). Rice cooked in a tomato sauce with fish and various vegetables. Rich and slightly spicy taste.

Version of fish and rice without tomato concentrate. The rice is often flavored with lemon and herbs, served with a light sauce.

Pieces of beef, lamb, and chicken threaded onto skewers and grilled. Tender and smoky flavor.

Chicken marinated in spices then grilled or slow-roasted. The skin is crispy and the meat juicy, often spiced.

Whole or filleted fish, marinated and charcoal-grilled. Tender texture inside and grilled outside.

A traditional West African spicy fish soup. A clear but very spicy broth, consumed hot.

Meat stew simmered in a creamy peanut paste sauce. A rich, creamy, and savory taste, served with rice.

Saffron rice dish cooked with a mix of seafood, meat, and vegetables. Colorful and fragrant.

Okra stew in palm oil, often cooked with fish and seafood. Characteristic slimy texture and rich taste.

Small fried half-moon shaped turnovers, stuffed. The dough is crispy and the filling is savory. Served as an appetizer.

A fresh and colorful composed salad with tuna, crunchy vegetables, and hard-boiled eggs. Light and refreshing.

Rice served with fried plantains. A popular sweet and savory mix in West Africa.

Portion of rice, plain (white) or cooked with tomato (red). Basic accompaniment for sauced dishes.

Fermented cassava semolina with a texture similar to couscous. Slightly tangy, it is a popular accompaniment for fish and grilled meats.

Meat (usually lamb) grilled over a wood fire and cut into pieces. Traditionally served with sliced onions and mustard.

Refreshing fruit juices, often homemade from local fruits like bissap or bouye.

A glass of red, white, or rosé wine to accompany the meal.

Small fried and sweetened dough balls. Crispy on the outside and soft on the inside.

Traditional West African dessert made of millet couscous mixed with yogurt or sweetened curdled milk and sometimes flavored with spices.