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Senegal (Senegalese Recipes)

World Cuisine Recipes

 
   Senegalese cuisine probably ranks amongst the most multi-cultural of West Africa. Both Portugese and more importantly French influences can bee seen in this country's cuisines. Traditonal mid-day meals include rice with fish, sorghum porridge, or grits with milk. The evening meal is more typically stewed meat in a sauce served over sorghum couscous or fried fish on a bed of rice. Cooked rice is one of the most widespread dishes in Senegal, accompanied by fish and vegetables and different sauce types. Cooked rice is considered to be a national dish, together with peanut sauce (which is common to most of West Africa).
   Seafood and fish are by far the most important ingredients and the use of meat is not common (though lamb, where available, is very popular). Many of the ingredients for Senegalese dishes, such as cabbages, carrots, tomatoes and potatoes are imported and okra is one of the few common native ingredients, showing the strong French influence on this country's cuisine. Indeed, baguettes can be found almost everywhere.

Poulet Yassa
Ingredients:
1 kilo chicken pieces
2 kilos purple onions, chopped
1 cup oil
½ cup mustard (Dijon)
2 cubes bouillon
Back pepper
Slt
Died hot peppers
2 lemons (juice)
6 cups rice
Sliced green peppers and tomatoes
Cooking Instructions:
Fry chicken pieces until dark brown. Save oil and slowly sauté onions (2 hours). Add chicken, mustard, hot pepper, lemon juice, salt, and pepper. Let simmer for up to an hour. Serve over white rice and top with freshly sliced veggies.

Fatouche
Ingredients:

1 pita bread cut into small pieces and toasted under the grill
1 cup diced cucumber
1/2 head lettuce chopped
4 tomatoes diced
1/2 c fresh mint chopped
1 cup flat leaf parsley chopped
1 onion finely chopped
1/4 c diced radish, ptional
1/2 c lemon juice
3 tbs olive oil
Cooking Instructions:
Mix well and chill.
Sauce lail
Ingredients:

4 bulbs garlic
1 c lemon juice
1 tsp salt
3 c olive oil
Cooking Instructions:
Put first 3 ingredients in blender and blend until smooth. Add in an extremely slow stream 3-4 c oil. Blend constantly on medium. Serve as a dip for raw veggies (cucumbers, celery, green onions, or radishes) or pita bread.
Ceebu Jen
Ingredients:

1/2 lb rice
1 lb fish (they use whole fish, heads and all)
Cbbage
Crrot
2 potatoes
Oion
Egplant
2 lemon
1 cup oil
Sall can tomato paste
Cove garlic, minced
Slt
Prsley
Died hot pepper
Cooking Instructions:
Crush together garlic, 1/2 bunch parsley, salt, pepper, and dried hot pepper. Rinse the fish. Make 3-4 holes in the fish and stuff with seasoning mixture. Heat oil in large saucepan. Add sliced onions and salt. Dilute tomato paste with 1/2 cup water and add in two minutes with fish. Let simmer 5 minutes. Add 6-7 cups water and largely chopped vegetables. Let cook for one hour. Once the veggies are cooked, remove them along with the fish and a little sauce. Use the broth to cook the rice. When cooked, serve on large platter in a 1-2 inch flat layer with veggies and fish piled in center.
Senegal Stew with Millet
Servings: 4
Ingredients:
2 Tbs Oil
2 C. Cabbage coarsely chopped
1 C. Chopped Onion
2 Cloves Garlic minced
1/2 Tsp Cayenne
1/2 Tsp Curry Powder
1/4 Tsp Dried Thyme
14 1/2 Oz Can Whole Peeled Tomatoes undrained
1 C. Vegetable Broth or water
2 Tbs Peanut Butter smooth
2 C. Sweet Potato cubed
1 1/2 C. Rutabaga cubed
1 C. Carrot sliced 1/2-in long
1 C. Chickpeas cooked
2 C. Millet, Cooked
Cooking Instructions:
In a 3-qt. saucepan, heat the oil over med.-high heat. Add cabbage, onion and garlic, and cook ,stirring , until the cabbage is softened. Stir in the cayenne, curry pwdr, and thyme; stir in tomatoes, breaking them up with spoon. Add the broth and peanut butter, and stir until completely smooth. Add potato, rutabaga, carrot, & chickpeas. Bring to a boil, reduce heat, & simmer uncovered for 35 mins. Serve over the millet.
Fish Pyramid with Green Sauce
Ingredients:

900 g cooked white fish, boned and flaked
200 g cabbage core, very thinly sliced
2 tomatoes, cut into small cubes
1/2 tsp black pepper
1 tsp salt
2 tbsp lemon juice
60 ml mayonnaise
120 ml mayonnaise
60 ml lemon juice
1/2 tsp salt
1/4 tsp black pepper
80 g freshly-chopped dill
60 g pickle relish
Cooking Instructions:
Combine the fish, cabbage, tomatoes, black pepper, salt and lemon juice with 60ml mayonnaise. Form into a pyramid on a large plate. Then combine the remaining mayonnaise with the lemon juice, salt, black pepper, dill and pickle relish. Pour the green sauce over the pyramid then garnish with 2 sliced hard-boiled eggs, 2 tomatoes cut into slices, 50g black olives and 5 sprigs of parsley.
Mamadou'd Banana Glace (Glace de Banane á la Mamadou)
Ingredients:

4 very ripe bananas
600 ml double cream
100 g sugar
1/2 tsp vanilla extract
8 ripe bananas
Per serving:
1/2 tsp chopped candied fruit
1 tsp raisins
1 tbsp chopped peanuts
1 tbsp slivered almonds
Cooking Instructions:
Peel and mash the bananas to a pulp then add the cream, sugar and vanilla extract. Beat briskly until frothy then pour into freezer trays or a 1l ice cream tub and freeze for about 90 minutes, or until partially firm. When the frozen bananas are ready, cut the remaining bananas in half lengthways then in half across. Place the four banana pieces side by side on serving plates and spread the frozen banana mixture on top and sprinkle each serving with the fruit and nuts. Serve immediately.
Black-Eyed Pa Fitters (Akkra)
Ingredients:

Black-eyed peas soaked overnight 1 pound
Onion chopped1 each
Water1/4 to 1/2 cup
Hot pepper sauce1-2 tablespoons
Salt & pepper to taste
Oil for deep frying
Cooking Instructions:
Place the beans in a large bowl and fill bowl with water. Rub the beans back and forth with your hands to remove their skins. The skins will rise to the surface and can then be poured off. Drain the beans. Place the beans and onion in a food processor. Process to a puree, adding just enough water to form a thick paste. Season with hot sauce, salt and pepper. Heat about 1 inch of oil in a sauté pan until it shimmers, about 365ºF. Fry spoonfuls of the batter, turning till brown on all sides. Remove to a paper towel-lined plate. Serve immediately with hot pepper sauce.
Mat in Panut Suce (Mafé)
Ingredients:

Oil 2 Tbsp
Onion minced 1 each
Garlic minced 3-6 cloves
Ginger (opt.) minced 1 Tbsp
Beef, stewing, chopped into chunks 2 lbs
Tomato paste 2 Tbsp
Tomatoes peeled, seeded, diced 2 cups
Salt & pepper to taste
Water or stock 1-2 cups
Peanut butter, natural unsalted 1 cup
Cooking Instructions:
Heat the oil over medium-high heat in a large pot. Add the onions and sauté till translucent. Add garlic and ginger and sauté 1-2 more minutes. Add the beef and sauté till lightly browned. Add the tomato paste and stir in for about 1 minute. Stir in the tomatoes, bring to a boil, then reduce heat to medium-low. Season. Simmer 10-15 minutes to reduce the tomatoes somewhat. Add enough water or stock to loosen the dish up and simmer another 10 minutes. Stir in the peanut butter and simmer another 40 minutes or so until the beef is tender and oil rises to the surface of the dish. Adjust seasoning and serve with rice or couscous.
Chicken and Vegetable Curry
Ingredients:

900 g chicken, cubed
2 tbsp olive oil
2 medium onions, chopped
1 medium bell pepper, chopped
2 medium chillies, chopped
1 medium carrot, chopped
1 medium aubergine (eggplant), chopped
1 small cauliflower, chopped
1 medium potato, chopped
1 tbsp curry powder
1 tsp thyme
1/2 tsp cayenne pepper
1/2 tsp salt
8 large tomatoes, chopped
1 tbsp cider vinegar
Salt and black pepper to taste
Cooking Instructions:
In a large pot, brown the chicken in the oil. Once nicely coloured on all sides remove from the pan and season with salt and black pepper. Add the onions to the pot along with the bell pepper and the chillies and fry for 5 minutes. Add the tomatoes and fry for a further five minutes. Now add all the remaining vegetables, the curry powder, thyme, cayenne pepper and salt. Simmer for 10 minutes then return the chicken to the pan. Bring back to a simmer and cook for 30 minutes (add a little water if it gets too dry). Finally, add the vinegar, stir-in well and serve over rice or couscous.
Demitasse Dakar
Ingredients:

125  filter-ground coffee
1 egg, slightly beaten
1 l apidly-boiling water
Cooking Instructions:
Add the coffee to a saucepan and stir-in the egg and just enough water to mix into the coffee completely. Add the water and slowly bring to a boil, stirring occasionally. Remove from the heat, cover and allow to stand for 3 minutes then strain through muslin or a fine sieve. Pour into small demitasse cups and serve black.
Hot Coconut Plantains
Ingredients:

2 plantains (or 3 green bananas)
90 g fresh coconut, grated
3 tbsp onions, finely sliced
2 green chillies, de-seeded and finely shredded (for the Senegalese version these would be green Scotch Bonnet chillies, but you can substitute any green chilli)
1 tbsp coconut cream
Salt, to taste
1 tsp lime juice
Cooking Instructions:
With a sharp knife peel the plantains and slice into rings. Place in a pan of lightly-salted, boiling, water and cook until soft (about 40 minutes). Drain and mash then add the coconut, onions, chillies and coconut cream. Mash to combine thoroughly then season to taste, add the lime juice and serve.
 
Chopped Beef and Chilli Fry (Kima)
Ingredients:

200 g onions, finely chopped
1 tsp garlic powder
1 tsp curry powder
1 tsp mixed herbs
200 g shredded coconut
4 brids eye chillies, finely chopped
120 ml oil or butter
900 g chopped beef
120 ml evaporated milk
500 ml water
120 ml tomato juice
60 ml lemon juice
Cooking Instructions:
Add the oil to a large saucepan before adding the onions, garlic powder, curry powder, chillies, herbs, black pepper, coconut and chopped beef. Fry gently until the meat begins to brown then add the evaporated milk, water, tomato juice and lemon juice. Simmer gently for 20 minutes then adjust the seasoning and serve on a bed of rice.
Beef or Lamb in Peanut Butter (Maffe aux Legumes Arachid)
Ingredients:

250 g chopped onions
250 ml oil
900 g stewing beef or lamb cut into 3cm cubes
200 g tomato paste
200 g beef broth
1/2 tsp red chilli flakes
1 tbsp coarse black pepper
1 tbsp salt
1/2 tsp thyme
8 cabbage wedges (5cm wide at base)
2 large potatoes, quartered
8 baby white turnips, whole
8 large sweet potatoes, halved
250 ml peanut butter
Cooking Instructions:
Heat the oil in a large casserole dish and add the onions and meat. Cook the meat until lightly coloured then mix the tomato paste and beef broth along with the chilli, black pepper, salt and thyme. Add this to the casserole, cover and simmer for about an hour. Place the peanut butter in a bowl, add some 300ml of the pan stock into the peanut butter and mix to a smooth paste before tipping into the pan. Cook for a further 5 minutes, until the sauce thickens. Place some 100g of freshly-cooked rice in the bottom of a large soup bowl. Arrange one of each vegetable around the edge of the bowl then spoon a ladleful of the mixture on top of the rice.
Ngalakh
Ingredients:

400 ml Baobab fruit drink (made without sugar)
400 g karaw (millet couscous) or substitute ordinary couscous if not available
2 tbsp butter
400 g peanut butter
350 g sugar
1/2 tsp vanilla extract
1 tsp orange flower water (or orange juice)
Generous pinch or nutmeg or cinnamon
Handful of raisins
Cooking Instructions:
Cook the couscous as you normally would then stir-in the butter and allow to cool in the refrigerator. Make the sauce by mixing together the baobab fruit drink and the peantu butter. Blend until smooth then add the sugar, vanilla, nutmeg and orange water. Mix wel and refrigerate until needed. Immediately before serving mix together the couscous, sauce and raisins. Sprinkle wiht sugar then serve and eat immediately.
Senegalese Lemon Soup
Ingredients:

1 tbsp butter
1 tsp South African Curry Powder
2 tsp flour
500 ml chicken stock
240 ml yoghurt
Juice of 12 lemons
dash of paprika
3 tbsp fresh chives, chopped
Cooking Instructions:
Melt the butter in a pan then add the curry powder and flour. Allow to cook-in for a little over a minute, stirring continually. Add the chicken stock a little at a time. Blend thoroughly and bring to a boil. Remove the pot from the heat and gradually stir-in the yoghurt a little at a time (this prevents curdling). Finish by adding the lemon juice. The soup can be served either warm or cold and should be served in soup bowls, garnished with chives and paprika. For a richer soup, add some cooked, shredded, chicken to the broth.
Senegalese Rice and Fish
Ingredients:

225 g aubergine (eggplant)
1/4 small head of cabbage
3 tbsp tomato paste
4 hot chilli peppers, chopped
1 onion, chopped
2 tbsp groundnut oil
675 g firm, white fish cut into 6 steaks
180 g rice
2 carrots, peeled and sliced
225 g whole okra, topped
1 green bell pepper, chopped
3/4 tsp salt
Cooking Instructions:
Peel the aubergine and cut into 1cm dice. Heat the groundnut oil in a pan and fry the aubergine pieces until browned and soft then set aside. Meanwhile, bring 1l water to a boil in a separate pan, add the cabbage and boil for 10 minutes, covered. Drain the cabbage, allow to cool sufficiently for it to be handled then shred and set aside. Bring 500ml water to the boil and add the rice, tomato paste, carrots, chillies, and okra. Reduce the heat to a simmer, cover and cook until the rice is tender (about 20 minutes). Add the onion and bell pepper to a pestle and mortar and pound to a paste. Heat 2 tbsp groundnut oil in a frying pan. Add the onion paste and salt and fry gently for 10 minutes before adding the fish pieces. Cover and cook gently for about 15 minutes, or until the fish is completely cooked through. Stir the aubergine and cabbage into the rice. Allow to heat through then arrange on a serving tray or dish. Spoon the fish on top and serve.
Beef and Peanut Gumbo (Nyeleng)
Ingredients:

900 g beef cut into cubes
2 tsp salt
2 tsp ground, dried prawns
1.5l l water
900 g okra, sliced
240 g peanut butter
90 g Bissap flowers
1 onion, chopped
2 scotch bonnet chillies, de-seeded and chopped
Cooking Instructions:
Place the beef in a large pot and add salt, the dried prawns and boiling water. Reduce the heat to a simmer and cook for 45 minutes, skimming the surface as necessary. Add the okra and cook until the okra seeds turn a reddish colour (about 30 minutes). Add the peanut butter and bissap flowers and stir to mix thoroughly. Cook for a further half hour then add the onion and chillies, stirring briskly to develop a sticky texture. Simmer for 15 minutes and serve over rice or with millet or polenta.

World Cuisine Recipes

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