Ask for breakfast at a tangana stall in Dakar and you will often be handed half a baguette filled with ndambé: niébé simmered with onions, tomato and a little chilli until it is thick enough to spread...
Mafé is Senegal's great Sunday stew, and probably the dish our customers cook most often. Its sauce is peanuts, tomato and slow time. Most recipes reach for a jar of peanut butter; grinding roasted pe...
Thiéboudienne, or ceebu jën, is the dish Senegal is proudest of, and a full version is an afternoon's work. This is the way many families cook it on a weeknight: fewer vegetables, one pot, and the ric...
Beignets are sold from big enamel bowls outside schools and mosques across Senegal, still warm and dusted with sugar. Made with cassava flour they stay tender inside with a crackling crust, and they h...