Traditional Cuisine

Senegale Lunch

If you like to eat rice or millet, then you will love the Senegalese cuisine. Both are the basic components of each Senegalese meal and are almost every time served with a sauce made of vegetables and if available also enriched with pieces of meat or fish.

Traditionally each meal is served in a large bowl where everyone eats from.

The following recipe belongs to one of the national dishes of Senegal, which is compulsory served at each festivity.


Tié-bou-dienne (rice with fish and vegetablesauce) for 4 persons.


  • 750g dace
  • 125g tomato purée
  • 125g dried cod
  • 300g sweet potato
  • 300g aubergines
  • 1-2 allspice
  • 300g carrots
  • 750g rice
  • 3 onions
  • Parsley, oil, salt, pepper

Cut the fish in middle-sized pieces. Finely chop up one onion, allspice and parsley and mix them up. Cut small holes into the fish pieces and fill them with the compounded herbs. Heat up oil in a pan and stew the fish. Take out the fish pieces and add rest of the compounded herbs as well as two finely chopped onions and the tomato purée into the sauce. Cut the vegetables and the dried cod into bigger chunks and add to the sauce. Cover it all with water and add salt and pepper. Boil it up briefly and simmer it for half an hour on a small flame. Add the fish pieces again and heat it up again. Serve it all with cooked rice.