Celtnet Senegalese Recipes and Cookery, Home Page

Senegal (French: le Sénégal); officially: République du Sénégal; Republic of Senegal achieved independence from France on June 20^th, 1960. Senegal has a wide variety of ethnic groups and, as in most West African countries, several languages are widely spoken. The Wolof are the largest single ethnic group in Senegal at 43%; the Peul and Toucouleur (also known as Halpulaar, Fulbe or Fula) (24%) are the second biggest group, followed by others that include the Serer (15%), Lebou (10%), Jola (4%), Mandinka (3%), Maures or Naarkajors, Soninke, Bassari and many smaller communities (9%). French is the official language, used regularly by a minority of Senegalese educated in a system styled upon the colonial-era schools of French origin (Koranic schools are even more popular, but Arabic is not widely spoken outside of this context of recitation). Most people also speak their own ethnic language while, especially in Dakar, where Wolof is the lingua franca. Islam is the predominant religion, practiced by approximately 95 percent of the country's population; the Christian community, at 4 percent of the population, includes Roman Catholics and diverse Protestant denominations. There is also a tiny minority (1%) who practice animism, particularly in the southeastern region of the country. Islamic communities are generally organized around one of several Islamic Sufi orders or brotherhoods, headed by a khalif (xaliifa in Wolof, from Arabic khalīfa), who is usually a direct descendant of the group’s founder. The two largest and most prominent Sufi orders in Senegal are the Tijaniyya, whose largest sub-groups are based in the cities of Tivaouane and Kaolack, and the Murīdiyya (Murid), based in the city of Touba.

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.