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...

Bouye is what Senegal calls the baobab fruit, and jus de bouye is the drink made from it: tangy, slightly sweet and creamy once milk is added. The dry, chalky pulp of the fruit dissolves in water into...

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...

Beside the bissap and bouye at any Senegalese market stand two more coolers: gingembre, hot with fresh ginger, and dakhar, the sweet-sour tamarind juice. Here are both, one a two-minute mix and one a ...

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...