Lawale Simbo

Steamed fermented cassava semolina, served with vegetables. Light texture similar to couscous with a slightly acidic taste. · Mild flavor and granular texture. · Traditionally eaten with hands or a spoon.

Cassava semolina served with grilled or fried tilapia. The fish adds a rich flavor to the dish. · Crispy texture of the fish and soft texture of the attiéké.

Piece of captain fish (white-fleshed fish) served with attiéké. · Firm and flavorful flesh.

Grilled or fried chicken thigh served with cassava semolina. · Classic and filling combination.

Pieces of meat (usually beef or lamb) served with attiéké. · Rich in protein and flavor.

Chicken marinated in an onion, lime, and mustard sauce. Served with white rice. · Tangy, peppery, and savory taste with melting onions.

Rice cooked in tomato broth with chicken and vegetables. Also called red Thiéboudienne. · Savory rice, slightly oily and rich in flavor.

Version of wolof rice (Thieb) served with tilapia. · The fish absorbs the flavors of the spicy rice.

Senegalese rice served with captain fish. · Complete and generous dish.

Portion of Thieb rice only, without additional meat or fish. · Ideal for savoring the taste of spicy rice with vegetables.

Rice cooked without tomato (white) with pieces of meat. · Milder taste than red rice, often enhanced by sauces.

Senegalese rice served with beef. · Substantial and rich dish.

Senegalese rice cooked without tomato concentrate. · Authentic taste of broken rice with vegetables.

Senegalese white rice served with chicken. · Less colorful but equally flavorful alternative to red rice.

White rice served with tilapia. · Tender fish served on a bed of fragrant rice.

White rice served with captain fish. · A festive dish or for big appetites.

Fried plantains (alloco) served with a chicken thigh. · The sweet taste of the banana contrasts with the saltiness of the chicken.

Alloco served with beef. · Popular dish in West Africa.

Fried plantains served with tilapia. · Melting texture of the bananas and crispy texture of the fish.

Large whole captain fish served with alloco. · Royal and hearty dish.

Piece of captain fish served with fried plantains. · Lighter alternative to whole fish.

Grilled or fried chicken thigh. · Crispy skin and juicy flesh.

Marinated beef pieces grilled on a skewer. · Smoky and spicy flavor.

Marinated chicken pieces grilled on a skewer. · Tender and fragrant.

Small fried pastry stuffed with meat or fish. · Crispy pastry on the outside and flavorful filling inside.

Portion of grilled or sautéed beef. · Simple and effective for meat lovers.

Fine steamed pasta, often served with caramelized onions. · Soft and light texture.

Vermicelli dish served with meat. · Sweet and savory mix often enjoyed during celebrations.

Vermicelli served with chicken. · Comforting and mild dish.

Portion of alloco (fried plantains). · Sweet and fatty side dish, very popular.

Potatoes cut and pan-fried. · Classic and nourishing.

Portion of classic potato fries. · Crispy and salty.

Plate of fries served with a chicken thigh. · Simple fast-food style meal.

Fried or boiled sweet potatoes. · Naturally sweet taste and starchy texture.

Sweet potatoes served with chicken. · Marriage of sweet and savory flavors.

Sweet potatoes served with a piece of fish. · Healthy and tasty dish.

Sweet potatoes served with beef. · Hearty dish.

Sweet potatoes served with tilapia. · Combination of grilled fish and sweet tubers.

Whole captain fish served with sweet potatoes. · For hearty appetites.

Dish made from fonio mixed with peanut powder. Also called fonio with peanut butter. · Fine granular texture and pronounced nutty/peanut flavor.

Djouka served with grilled tilapia. · The fish complements the nutty flavor of the fonio well.

Peanut fonio served with captain fish. · Rich traditional dish.

Djouka served with beef. · Very nourishing meal.

Djouka served with a chicken thigh. · Interesting mix of textures.

Bean stew (black-eyed peas), cooked in a tomato sauce. · Melting and creamy texture.

Bean stew served with beef. · Dish rich in protein.

Bean stew served with chicken. · Classic and flavorful combination.

Gooey sauce made from gombo (okra) and beef. · Characteristic viscous texture, vegetal and savory taste.

Spinach-based leaf sauce with beef. · Rich in iron and flavor.

Classic tomato-based red sauce, simmered with spices. · Tangy and familiar taste.

Grilled or fried captain fish slice. · Firm and delicate white flesh.

Whole or fillet tilapia, grilled or fried. · Freshwater fish with a mild taste.

Captain fish served whole. · Large piece of fish to share or for hearty appetites.

Mix of fresh raw vegetables (lettuce, tomatoes, cucumbers). · Fresh and crunchy.

Mixed salad served with two meat skewers. · Light yet protein-rich meal.

Salad served with pieces of meat. · Balanced dish.

Beef stew simmered in a creamy peanut paste sauce. · Rich peanut flavor, creamy texture.

Chicken cooked in a mafé (peanut) sauce. · Thick and savory sauce that coats the rice well.

Mafé variation incorporating spinach into the peanut sauce. · Mix of earthy and nutty flavors.

Millet (or wheat) couscous prepared Soninké style, served with beef. · Traditional Sahelian dish, often served with a leaf or peanut sauce.