Massama Délices

Beef stew simmered in a creamy peanut butter and vegetable sauce. Rich and nutty flavor. Usually served with white rice.

Chicken simmered in a rich peanut butter and vegetable sauce. Creamy texture and savory taste. Served with rice.

Fish marinated in lemon, mustard, and onions, then braised. Tangy sauce with abundant caramelized onions. Served with rice.

Chicken marinated in lemon and onions, then slow-cooked. Tangy, spicy, and fragrant flavor. Served with white rice.

Rice cooked with fish and various vegetables. Rich and flavorful dish, the rice absorbs the cooking broth. A classic of Senegalese cuisine.

Dense and elastic dough ball made from pounded plantains. Served with a flavorful fish soup. Traditionally eaten with fingers.

Fermented cassava paste with a gelatinous texture and a slightly tangy taste. Served with fish sauce. Eaten by dipping the paste into the sauce.

Large whole fish grilled over charcoal or in the oven. Tender flesh and crispy skin with spices. Served with alloco (fried plantains) or attiéké (cassava semolina).

Drink-dessert made from millet grains and yogurt or curdled milk. Sweet, creamy, and nourishing. Served very cold.

Natural ginger juice. Intense, peppery, and refreshing taste. Often mixed with other fruit juices.

Fried dough balls, golden and soft. Lightly sweetened, similar to small carnival fritters. Delicious as a snack or dessert.

Infusion of red hibiscus flowers. Sweet and tangy drink with red fruit notes. Very refreshing.

Sweetened fermented milk, fluid and creamy texture. Similar to a mild drinking yogurt. Fresh and soothing.

Hot coffee drink.

Hot tea drink.