Senegal

Deep-fried West African fritters made from soaked, skin-removed black-eyed peas ground to a paste and whipped with onion to create a crisp golden exterior and light, pillowy interior.

A vivid ruby-red iced infusion brewed from dried Hibiscus sabdariffa calyces, sweetened and typically scented with mint and sometimes orange flower water, served chilled as a daily refreshment and ceremonial drink across West Africa and the Sahel.

A Senegalese spiced coffee in which green coffee beans are co-roasted with grains of selim (Xylopia aethiopica, djar) and optionally cloves, then ground together and brewed by hot-water drip through a cloth filter, served hot and sweetened.

Senegal's national dish: whole fish scored and stuffed with an aromatic rof paste, braised in a deeply cooked tomato sauce fortified with fermented condiments, then used to cook broken rice that absorbs every layer of flavor and forms a prized caramelized bottom crust called xoon.

Charcoal-grilled lamb (and offcuts) sold by weight from Senegalese street stalls, served with sharp onion-mustard sauce.

A thick groundnut-paste stew of Gambian and Senegalese origin, built on a tomato-and-onion base with meat or fish and often root vegetables, served over steamed white rice.

A West African (Senegalese and Mauritanian) sweet porridge of steamed millet couscous served cold with sweetened curdled milk and often a fruit or peanut sauce.

A West African stew of meat (lamb or beef) and root vegetables simmered in a thick groundnut (peanut) and tomato sauce.

A Senegalese rice dish cooked with and tinted by a sharp tamarind sauce, often served with fish, typical of the Saloum region.

Ngalakh is a Senegalese sweet millet porridge enriched with peanut paste and baobab fruit pulp, sweetened and shared especially during Easter.

A Senegalese deep-fried pocket of wheat dough stuffed with spiced fish or meat, sold hot as a street snack.

A Senegalese okra stew thickened by the natural mucilage of okra, enriched with palm oil, smoked and fresh fish, and seasoned with fermented locust bean.

A West African sweet of steamed millet couscous folded into sweetened, vanilla-scented yogurt and served chilled.

A Senegalese one-pot dish of rice braised in a tomato-and-vegetable sauce with chicken, the poultry counterpart to the fish-based thiéboudienne.

A West African one-pot dish in which parboiled or broken rice is cooked to full absorption in a deeply seasoned lamb or beef broth built on a caramelized tomato-onion base with fermented fish seasoning.

A Senegalese one-pot dish in which broken parboiled rice is cooked in a deeply reduced tomato-fish broth alongside whole herb-stuffed fish and a medley of root vegetables, finished with an intentional scorched bottom crust called xoon.

A Senegalese tomato-and-onion stew built around fish or meat and served over plain white rice.

A Senegalese-Gambian dish of chicken marinated overnight in lemon juice, Dijon mustard, and aromatics, grilled to char, then slow-braised in a deeply caramelized onion-lemon-mustard sauce and served over rice.