Senegalese gastronomy

Senegalese gastronomy

The notion of TERANGA

The gastronomy of Senegal is an institution. First of all, his

founding principle is the legendary ” Teranga ", which means the

hospitality. It is about a value, about a good manners, anchored in

the Senegalese culture, which privileges the user-friendliness and

the relational. The foreigner is always received in a very warm

way and obligingly. During the traditional meal, the neighbors,

the family, the friends and the guests group together around a big

unique dish, the “Bol".

The national dish

The national dish is the “ceebu jën" famous, of Wolof origin and which pronounces " tchiéboudienne ". It is about a dish with rice, with fish and with vegetables. Among fishes, the suntanned grouper is the most used but it is possible to replace him by the hake or still by the sea bream. We add some dried fish and a dried mollusk. Vegetables consist essentially of carrots, white cabbage, roots of manioc, sweet potato and gumbos.

ceebu jën

A little of history!!!

These culinary traditions were imported in France and "Teranga" is widely practiced within the families of Senegalese origin installed in France.

So, to a traditional Senegalese, a prayer to enter directly having struck. Nothing more annoying for a Senegalese, that somebody who taps in the door but who does not enter!!!

Thank you for you attention!!!

Bon appétit !!!