Senegal's national dish — fish and rice slow-cooked in a rich tomato sauce with stuffed fish and vegetables.

Tangy, caramelized chicken marinated in lemon juice and mustard, slow-cooked with mountains of onions.

A rich, thick West African peanut stew with beef or lamb, tomatoes, and warming spices.

Charcoal-grilled Senegalese lamb or mutton, served with mustard-onion sauce and bread — the quintessential street grill.

Senegalese rice with meat — a simpler, everyday version of thiéboudienne using beef or lamb instead of fish.

Grilled West African sea bream — Senegal's prized coastal fish simply seasoned and cooked over charcoal.

Crispy Senegalese fried pastry pockets filled with spiced fish, onions, and herbs.

Deep-fried black-eyed pea fritters served with tamarind sauce — a beloved Senegalese street breakfast.

Gambian-Senegalese peanut and tomato stew with meat — a deeply rich, warming dish served with rice.

A sweet, creamy Senegalese dessert of fermented millet couscous with yogurt, cream, and tropical fruits.

A light, sour Senegalese fish broth with vegetables — a delicate, refreshing soup from the coastal tradition.

Steamed millet couscous served with a rich meat and vegetable stew — a festive Senegalese celebration dish.