National Classics

• Thieboudienne: A tomato-based rice dish cooked with fish and vegetables, Senegal’s national dish, commonly prepared in almost every household.
• Yassa: Chicken or fish marinated with onions, lemon, and mustard before cooking, tangy and appetizing, often served with rice.
• Mafé: A rich, peanut sauce-based stew, usually served with rice or cassava, hearty and filling.
• Ceebu jen: Wolof for “fish and rice,” closely related to thieboudienne, and a common everyday staple.

Street Food & Desserts

• Pastels: Fried dough pockets filled with spiced fish, served with spicy sauce, a popular street snack.
• Grilled fish & skewers: Common at beaches and night markets, served with onions and chili, best paired with cold drinks.
• Bissap & Bouye: Refreshing drinks made from hibiscus and baobab fruit.
• Café Touba: A uniquely spiced coffee with pepper, a specialty found at street stalls.

Where to Eat & Tips

• Dakar: Offers the widest variety, from street eats to tourist-friendly restaurants, especially known for fresh seafood.
• Saint-Louis & Thiès: Local markets and riverside eateries serve authentic regional dishes.
• Senegalese food can be quite spicy — you can ask for milder versions. Drink only bottled water and avoid raw or undercooked items.

Senegalese cuisine is shaped by influences from ethnic groups like the Wolof and Islamic culture, built around rice, fish, and peanuts. Dishes are richly flavored and generously portioned. When dining with locals, sharing a large communal plate is common etiquette. Eating with your right hand and allowing elders to start eating first are both appreciated practices.