Senegalese Cuisine

The crown jewel of West African cuisine — a tradition built on thiéboudienne (the national rice-and-fish dish that is the ancestor of jollof across the continent), dibi (smoky grilled lamb), and the profound hospitality principle of teranga. Senegalese cooking is distinguished by the fermented shellfish paste called yéet, the dried fermented fish called guedj, and a deep comfort with both French-influenced technique and Wolof ancestral method. In Dakar and Saint-Louis, the table is always the most important place in the house — food here is generosity made edible.