Senegal Food and Drink

Senegalese cuisine is among West Africa's most distinctive, combining rice, millet, fish, meat and vegetables with bold seasonings and sauces. Fish and seafood feature prominently along the coast, while dishes inland make greater use of meat, grains and locally grown produce. Meals are often served communally from a large platter, with diners traditionally eating from the section directly in front of them. When dining in a Senegalese home, guests may be offered water to wash their hands before the meal; when eating by hand from a shared dish, it is customary to use the right hand.

Dakar has the country's widest choice of restaurants, ranging from informal local eateries to sophisticated restaurants serving Senegalese, French, Lebanese and other international cuisines. Fresh seafood is widely available in coastal areas, particularly Dakar, Saint-Louis, La Petite Côte and Casamance, while street stalls and small restaurants offer inexpensive local dishes.

Tea drinking is an important social ritual. Attaya, a strong, sweet green tea, is traditionally prepared and served in three successive rounds and is often shared among family and friends over an extended period. Alcohol is available in hotels, restaurants, bars and supermarkets, particularly in Dakar and tourist areas, although Senegal is predominantly Muslim and drinking is less common outside these settings.

Vegetarian food is available in Dakar and major tourist areas, but traditional dishes often contain meat, fish or fish-based stock even when they appear vegetable-based. Vegetarians should explain their requirements clearly when ordering; rice, couscous, vegetables, beans and salads are widely available and can often be prepared without meat or fish.

Specialities

Thieboudienne: Senegal's national dish, made with fish, rice and vegetables cooked in a richly seasoned tomato-based sauce.

Yassa: Chicken or fish marinated with lemon and onions, then cooked with caramelised onions and served with rice.

Mafé: A rich peanut-based stew typically prepared with beef or lamb and vegetables and served with rice.

Ceebu yapp: A rice dish cooked with seasoned meat and vegetables, closely related to thieboudienne but prepared with meat rather than fish.

Pastels: Small fried pastries filled with seasoned fish and served with a spicy tomato and onion sauce.

Fataya: Fried or baked pastries filled with meat, fish or vegetables, commonly sold as a snack or street food.

Thiéré: Senegalese millet couscous, traditionally served with meat or fish and a vegetable-rich sauce.

Attaya: Strong, sweet green tea prepared ceremonially and traditionally served in three successive rounds.

Bissap: A refreshing deep-red drink made from hibiscus flowers, usually sweetened and served chilled.

Bouye: A thick, creamy drink made from the pulp of baobab fruit, often mixed with milk and sugar.

Ginger juice: A popular non-alcoholic drink made from fresh ginger and sugar, sometimes flavoured with lemon or pineapple.

Flag and Gazelle beer: Popular locally produced lagers widely available in bars, restaurants and hotels.

Tipping

Tipping is not compulsory in restaurants, although a tip of around 10% is appreciated for good service if a service charge has not already been included in the bill. In informal eateries and cafés, rounding up the bill or leaving a small amount is sufficient.

Drinking age

18 years old.