Senegalese cuisine

Because Senegal borders the Atlantic Ocean, fish is very important in Senegalese cooking.

Chicken, lamb, peas, eggs, and beef are also used, but pork is usually not due to the nation's largely Muslim population.

Peanuts, Senegal's primary cash crop, as well as millet, white rice, sweet potatoes, cassava, black-eyed peas and various vegetables, are also incorporated into many recipes.

Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or millet couscous or eaten with bread.

Desserts are very rich and sweet, combining native ingredients with the extravagance and style characteristic of the French impact on Senegal's culinary methods.

Thiéboudiène boukhonk with tamarind
Poulet yassa
Chebu yapp , a beef version of thiéboudienne
Couscous Senegalese thièré with chicken and sauce ( thièré / chere —same word, spellings vary)
Soumbala or dawadawa —a fermented African locust bean ( Parkia biglobosa ) food condiment. It is used widely throughout West Africa—much like miso in East Asia, it is made from the boiled seed, which is then fermented. It is sold in small balls and sometimes also in powdered form.