Culture

Cuisine

The cuisine of Senegal is similar to other cuisines found in West Africa, but at the same time has its own unique dishes. Distinguishing influences on Senegalese fare include the nations many ethnic groups, the largest being the Wolof; Islam, which first penetrated the region in the 11th century; and various European cultures, especially the French, who held the country as a colony until 1960. Immigrants have brought Senegalese restaurants to many world cities, where its popularity has been growing.

Because Senegal borders the Atlantic Ocean, fish is an important staple. Chicken, lamb and beef are also used in Senegalese cooking, but not pork, due to the nation's largely Muslim population. Peanuts, the primary crop, along with couscous, white rice, bananas, sweet potatoes, lentils, black-eyed beans and various vegetables, are also incorporated into many recipes. Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or couscous or simply eaten with bread.

Popular fresh juices are made from bissap, ginger, buy (pronounced bouy) - the fruit of the baobab tree and also known as 'monkey bread fruit', mango or other fruit. Desserts are very rich and sweet, combining native ingredients with the extravagance and style characteristic of the French impact on Senegal's culinary methods. They are often served with fresh fruit and are traditionally followed by coffee or tea. You can find out more about the many different dishes served in Senegal in the Food and Drink section ?

Music

Senegal's musical heritage is better known than that of most African countries, due to the popularity of mbalax, which is a form of Wolof percussive music; it has been popularised by Youssou N'Dour. Sabar drumming is especially popular.