This page to discover Senegal

Soupe aux boulettes de poisson

Ingredients
For the fish balls : 500g of fish Half an onion 3 cloves of garlic 1 stock cube or Maggi 1 tablespoon groundnut paste Fresh chillies to taste ½ teaspoon pepper ½ teaspoon coffee salt Vegetable oil for frying 1 tablespoon corn flour, optional
For the tomato sauce : 2 fresh tomatoes 1 tablespoon of tomato puree 1 large onion, minced 1 stock cube 3 cloves of garlic, grated 1 teaspoon of black pepper Red pepper, to your taste Salt to your taste 3 tbsp cooking oil 2 cups water 1 large potato, peeled and chopped 1 small carrot, peeled and chopped Half the cabbage, cut into medium pieces You can also add some vegetables of your choice (pumpkin, sweet potato, cassava, etc.)
Preparation
Fish balls : Remove the bones and skin from the fish or use fish fillets Grind the fish in a food processor with a little salt or in a mortar. Grind the onion, garlic, stock cube, peppers, black pepper in a food processor. Mix the fish with the mixture of onion and peanut paste. Mix well add corn flour if you want. Then grease your hands with a little oil and shape the fish mixture into small balls. Heat the oil over medium heat and fry the fish balls until they turn brown. Remove and reserve
Make the sauce : In a large bowl, purée the fresh tomatoes with a little water. Add the tomato paste, minced onion, grated garlic, stock cube, black pepper. heat the oil and add the tomato mixture. Simmer over low heat for 5 to 10 minutes or until thickened. Add vegetables and water. Bring to a boil and add the fish balls. Let simmer for 20 minutes. put salt and pepper at your taste. Serve with rice or cooked yam.

Ragoût aux gombos

Ingredients
1 kg of rice 1/4 l of palm oil 1 kg of okra 1 good slice of fish 250 g of meat a little prawns 4 crabs 1 fresh chili dry chili
Preparation
Put water on the fire and add the meat and after a few moments the onion cut into pieces and let boil to cook the meat. Add the fresh fish, the opened and cleaned crabs, the prawns and the fresh chilli then leave to simmer Wash and cut the okra Make the “nokoss”: crush the dry chilli, the garlic and the green onion and add it to the cooking Add the okra and simmer. Stir from time to time to prevent the sauce from sticking too much to the bottom of the pot. Add the palm oil and leave to cook. Check seasoning and cook over low heat. Serve with white rice.

Soupe aux cacahuètes

Ingredients
100 g of peanuts 200 g of chicken breast 100 g of butter 1 good spoonful of flour 1 liter of chicken stock 100 g of heavy cream
Preparation
In a saucepan, make a roux with the butter and flour; moisten with the broth; bring to a boil; Crush the chicken breasts with the fresh cream; strain through a sieve with the broth; Toast the peeled peanuts; pound them; add to the soup and return to cook over low heat until the soup takes on a light creamy texture; Season generously; season and serve hot.

Salade de crevettes

Ingredients
Prawns, (cooked), Pomefruit, Orange, Squid, Lettuce leaves, And a small Creole sauce

Preparation
Mix all the ingredients and arrange on a plate. And serve immediately.

Salade casamançaise

Ingredients
2 avocados, 2 grapefruits, 2 papayas, 400 grams of large prawns, salt, white pepper, mayonnaise.
Preparation
Peel and devein the prawns. Cook them in boiling water. Peel the papayas, remove the seeds, cut two-thirds into cubes and reserve the rest. Peel the grapefruits, detach the quarters, reserve the juice that runs out. Cut the avocados in half, remove the pit, detach and dice the flesh. In a salad bowl, mash a third of the reserved papaya, add mayonnaise and grapefruit juice. Salt and pepper. Add the diced papaya and avocado, the grapefruit quarters, the prawns. Put in the fridge. Serve in the avocado shells.

Thieboudienne

Ingredients
3 cups of rice (fragrant or broken rice), 4 large pieces of fish (of your choice or sea bream), 3 fresh tomatoes, mashed, 3 tablespoons of tomato puree, 1 bunch of parsley, mashed, 1 large carrot, peeled and cut into medium chunks, 2 potatoes, peeled and cut into chunks, 1 large onion, minced, 4 garlic cloves, finely chopped, 2 small aubergines, optional, 1 small cabbage, chopped in 4 pieces, 200ml peanut oil, 2 stock cubes or Maggi cubes, 4 bay leaves, 4 peppers, 1 tablespoon black pepper, Salt, 6 small okra, 1 tablespoon Yété, optional , 1 tablespoon of Nététou (if available), 1.5l of hot water
Preparation
Step 1 : Prepare the stuffing for the fish: Mix the parsley, half the garlic, a little chilli, add salt and 1/2 of a Maggi. You can pound in a mortar or use a food processor. Then, insert the mixture into the fish pieces.
Step 2 : Make the tomato sauce. Heat the oil, add the onions, tomatoes, tomato paste, remaining garlic, black pepper. Then fry them for 15 minutes over medium heat. Next, add the fish to the tomato sauce. Many prefer to fry the fish in advance. Personally I don't fry poisons. Add the bouillon cube (or Maggi), with the bay leaves and 1 cup of water. Then simmer until the pieces of fish are well cooked,
Step 3 : Remove the fish pieces and add all the vegetables except the okra with 1 cup of water and cook the vegetables until cooked (25-30 min). You must ensure that the vegetables are ready before removing them and also not to overcook them. Then remove the vegetables, then add the okra with the water. After 5 min remove the okra and add the rice. To make the rice easy to cook, you can soak it in hot water for 20 minutes and wash it several times with lukewarm water. Cook the rice over very low heat, turning the thieboudienne often so that all sides are well cooked. When ready to serve, place the rice in a dish and arrange the vegetables and fish on top.

Yassa de poulet

Ingredients
1 whole chicken, cut into medium sized pieces, 7 onions, sliced, Juice of 4 lemons, 2 tbsp mustard, preferably Djion mustard, 6 tbsp oil, 1 head garlic , 2 Maggi cubes, 2 tbsp black or white pepper, 1/4 tbsp chilli powder, Salt, to taste
Preparation
Marinate the chicken with 1 tbsp mustard, half the garlic, 2 lemons, black pepper, then store in the refrigerator for at least 2 hours. Slice and marinate the onions with the remaining mustard, lemons, black pepper (as you did with the chicken). Grill the chicken in the oven or with 3 tablespoons of oil over high heat. Heat the oil and brown the onions, then add the rest of the garlic, the grilled chicken, 2 cups of water, the Maggi cubes, the chilli and salt. Simmer for 30 or 40 minutes until the chicken is ready and the liquid in the sauce is almost completely absorbed. And now, it's ready. Serve with white rice or couscous.

Soupou Kandja

Ingredients
300g meat (kids, beef or mutton), cut into medium chunks 700g fresh okra, washed and cut into rounds 1 onion, minced 250ml palm oil 700g fresh okra 1 fresh fish, cut into slices 2 crabs, opened and cleaned a few prawns 1 piece of yeté (if possible) 1 piece of dry fish 2 fresh peppers 1 teaspoon of nététou (Soumbara) 2 cloves of garlic, crushed green onion 1 tbsp of concentrated tomato 1 Maggi cube Salt 1.5l water
Preparation
In a large pot, heat the palm oil and add the yeté, the meat, the onion and brown. Then add the concentrated tomato and fry for 5 minutes. Add water to pot and boil for at least 30 minutes to cook meat. When the meat is almost cooked, add the crabs, shrimps and fish (fresh and dry) then simmer for 10 minutes. Add the okra, chilli, nététou, garlic and green onion. Reduce the heat and cook over low heat. You can stir occasionally to prevent the sauce from burning or sticking to the bottom of the pot. Add salt and Maggi and cook for 20 minutes. When your sauce is ready, Serve with white rice.

Poulet sauce cacahuète

Ingredients
1/2 chicken, clean and cut into pieces 3 tbsp peanut paste 100ml vegetable oil or peanut oil 2 fresh tomatoes, mashed 1 tbsp tomato puree 2 onions, chopped 1 bunch of green onion, minced 2 cloves of garlic, A chilli (optional), Black pepper 1 stock cube or Maggi 1 liter of water (hot water recommended)
Preparation
Season the chicken with a stock cube, black pepper and salt. Heat vegetable oil in a pan and fry the chicken until brown. Remove and set aside To saucepan, add mashed tomatoes, tomato paste, onions, green onion, garlic and black pepper, sauté for 10 minutes. Add water and peanut paste. Let simmer for 20 minutes. Return the fried chicken to the sauce and add the stock cube, chilli and vegetables if desired. Let cook for another 20 minutes. To finish the soup, add salt and pepper to taste. Serve the peanut sauce with white rice or Tô.

Accras aux haricots

Ingredients
200g fermented cowpea flour 250ml water Oil for frying 1 tablespoon baking powder Preparation ½ onion, chopped (optional)
Preparation
In a large bowl add the flour and baking powder. Then add the water gradually while mixing well to obtain a paste.
Note : Personally, I like to add a little onion in the batter, but know that it is optional. Let the dough rest for 30 minutes, you will see that the dough will increase in volume. Heat the oil in a pot over medium heat and form small balls using a spoon or your hand, and immediately put the balls in the hot oil and fry until golden brown. Serve your donuts with a chilli sauce when they are ready.

Curry d'agneau

Ingredients
800 g boneless shoulder of lamb, 1 large onion, 50 g butter, 2 dl fresh cream, salt, pepper, 1 natural yogurt, 50 g raisins, 1 teaspoon curry, 1 pinch of cinnamon.
Preparation
Soak the grapes in a bowl of lukewarm water. Cut the meat into cubes; sauté them in a casserole dish. Season. Remove them as soon as they are golden brown and replace them with the chopped onion. When the onion has become transparent, put the meat back, add the yogurt and cream, curry and cinnamon. Simmer for 30 minutes, stirring occasionally. Add the drained grapes. Adjust the seasoning and simmer for another 2 minutes.

Mafé

Ingredients
800 g of beef 1 onion 3 tablespoons of peanut butter (peanut paste) 25 cl of sunflower oil 1 West Indian pepper 1 slice of white cabbage 2 carrots 2 beef broths 1 pinch of salt 8 okra 1 clove of garlic 500 g long grain rice 200 g tomato sauce 60 cl water (for cooking the rice)
Preparation
Cut the meat into thick pieces, put it in a bowl, add finely chopped onion and garlic to it. Heat the oil in a pot, add the contents of the bowl. Let the meat brown, pour in the tomato sauce and bring to a boil. Heat 20 cl of water, put the peanut paste in a bowl, pour the hot water and stir with a whisk, stir without making lumps. Then pour the mixture into the pot. Cut the carrots into large pieces, the okra into small slices and add them as well as the slice of cabbage and the West Indian pepper (if you wish) to the pot. Add the salt and the broth, leave to cook for 1 hour 45 minutes. Boil 60 cl of salted water, add the rice. Serve the rice with the broth

Dessert à la semoule de mil

Ingredients
200g millet couscous (Or millet flour) 500ml buttermilk or yogurt (or also curd) 1 teaspoon vanilla sugar 1 tbsp butter (optional); Refined sugar (According to your taste); Water.
Preparation
Using a steamer, put water in the bottom of the pot and bring to a boil. Put the millet couscous in a colander and place on the steamer, cook the couscous for 25 minutes. Transfer the couscous to a large bowl and add the butter, mix well and let cool. In another bowl mix the yogurt or buttermilk with the sugar and vanilla. To serve, put the millet couscous in the bowl and add the buttermilk (or sweetened yogurt), then mix well. Place in the refrigerator and serve very cold. If you don't have millet couscous, use millet or wheat flour: Place the millet flour in a large bowl, use your hand to dampen the flour a little with water. Then rub in the flour to form small sized balls. When all the flour has formed into small balls, set aside in room temperature for at least 10 minutes. Then continue the recipe as indicated above.

Beignets à la noix de coco

Ingredients
3 cups flour ½ cup coconut milk 1 egg 1 teaspoon yeast ½ cup sugar ½ cup warm water 1 tablespoon oil or butter Oil for frying
Optional: 1 teaspoon cinnamon or cardamom
Preparation
Dissolve yeast in warm water and set aside. Beat the egg in a bowl, add the coconut milk, the sugar and the tablespoon of oil or butter. Mix well and set aside. On the 3 cups of flour, add cinnamon powder if you want. And mix well then pour in the yeast liquid. Use your hands to mix well or also a machine. Gradually add the egg mixture to the flour while continuously mixing until you get the dough that is not too sticky. You may need to add more flour if the dough sticks too much to your hands.

Beignet africain

Ingredients
2 cups flour 1 cup lukewarm water 1 tablespoon dry baker's yeast ½ cup sugar 1 teaspoon salt tablespoon vanilla sugar Vegetable oil for frying
Preparation
Dissolve the yeast in warm water and pour over the flour. Mix really well. Add the sugar, salt, vanilla sugar and mix well with the flour. Cover with a towel and let the dough rest for 2 hours. Heat the oil over medium heat, not too hot to prevent the cakes from burning without being well cooked. Use your hand or a spoon to drop the mixture into the oil, you have to be extremely careful when doing this step. Fry the donuts until each side is brown in color.

Pâte d'arachide et couscous de mil

Ingredients
200g of Thiakry (sachets of thiakry sold commercially), 100g of powdered bouye, sugar, 100g of peanut paste, 30g of raisins, 2 tablespoons of orange blossom, 2 sachets of vanilla sugar , a good pinch of nutmeg, 30g of grated coconut.
Preparation
Start by wetting the thiakry with a glass of water. Leave to stand for 5 minutes so that the grains completely absorb the water. Then steam the thiakry for about 10 minutes. You can steam it using a couscoussier or in the microwave. The thiakry is cooked when the grains are soft. Then add the butter, grated coconut, raisins and nutmeg powder. Mix well. The thiakry is ready. We are now going to prepare the sauce that accompanies it.
In a salad bowl, put 20cl of water. Add the bouye powder and mix until smooth. Add 30cl of water and the peanut paste. Mix well to have a smooth and homogeneous sauce. Filter the liquid obtained so that it is even smoother. Add the vanilla sugar, orange blossom water and sweeten to taste. Then add all or part of the thiakry. Mix and let the ngalakh rest in the fridge for several hours before tasting.

Jus de bissap

Ingredients
1 cup of dried hibiscus flower (bissap flower) 1 cup of sugar 1 teaspoon of vanilla flavoring 1 teaspoon of strawberry flavoring A little mint leaves 1.5 l of water
Preparation
Wash the flowers and put them in a saucepan with water and boil for 25 minutes. After 25 minutes, remove from the heat and add the mint leaves. Then let cool completely. Pour the liquid through a strainer to separate the flowers from the juice. Add the sugar to the juice with the strawberry and vanilla flavoring. Put in the fridge for at least 3 hours. Serve very cold and enjoy!

Jus de gingembre

Ingredients
4 cups water or 1 liter 100g ginger, washed and peeled 300g pineapple, washed and peeled 1/3 cup lemon juice 1 and 1/2 cup sugar
Preparation
Add ginger, pineapple and juice of lemon in a food processor. Then add the water and mix well until a homogeneous liquid is obtained. You can also use a mortar and pound the ginger and pineapple together and mix in the water. Filter the mixture obtained using a sieve to remove the juice. Add the sugar to the juice and mix. The sugar is according to your taste, you can add more or medium than my recommended amount. Keep in the refrigerator for at least 2 hours and serve cold with your meals.

Jus de bouye

Ingredients
1/2 kg of bouye also known as monkey bread or baobab fruit 3 can of condensed liquid milk, sweetened or not 1kg of sugar 3 l of water
Preparation
Dip the bouye seeds in 2 L of boiling water and add 1l of cold water. A few minutes later, the monkey bread will dissolve when you stir it using your hands, then remove the black seeds without pulp. Sieve the pulp juice with a fine sieve to extract impurities. Using a spatula, give rhythm to this juice of pulp by adding sugar and stir, always in the same rhythm pour the 3 cans of milk and stir well. You can make BOUYE ROYAL JUICE by adding small pieces of pineapple, finely grated coconut and banana nectar.