Senegal Dining and Restaurant Guide

Throughout West Africa, rice is the staple accompanying every meal, and Senegal is no exception. Meat, niebe (black-eyed peas) and seafood (lobster, shrimp, crabs, oysters and fish) accompanied by rice can be found on most menus. Dibi, or barbecued lamb, is a national specialty and can be found nearly everywhere. Another very popular dish is thie bou diene, a mixture of rice, snails, peppers, fish and vegetables. Yassa poulet, chicken marinated in lemon juice and cooked with peppers and onions, is also excellent. As in many other northern African countries, couscous is very popular—and is usually served with lamb and vegetables. Mafe gerte, a rice dish served with a spicy peanut sauce, is good if the oil is kept to a minimum. It is the staple of many villages. In the cities, the dish will have more spices and vegetables. Be sure to try bissap, a sweetened drink made from hibiscus flowers and baobab, the fruit of the baobab tree, otherwise known as monkeybread. Gazelle and Flag are two good local beers. Dakar has a surprising selection of international cuisine, from Asian to European. Look out for Portuguese-inspired Cape Verdean cuisine in the capital.