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Recipes

Evangelical Lutheran Church of Senegal

Senegal had a French colonial presence for hundreds of years, up until 1960. French is still an official language, and French influence is found in the food as well. A fair number of Senegalese live in the United States, which makes it a bit easier at times to track down recipes.

Senegalese Milk Drink Sow (pronounced "so") Makes about 5 quarts In Senegal, this is made by letting fresh cow’s milk sit outside to sour, then mixing it with lots of sugar and ice. 3 quarts buttermilk 2 cups sugar 6 cups vanilla yogurt 1 tablespoon vanilla extract 2 cups sour cream Combine all ingredients and mix well. Add lots of ice and serve. Recipe from Smithsonian Folklife Cookbook by Katherine S. and Thomas M. Kirlin, Smithsonian Institution, 1991, p. 123.

Tiébou Dienn (cheb-oo jenn) Serves 6 to 10 This is considered the national dish of Senegal. The recipes for it vary from a simple bowl of rice and vegetables to more elaborate combinations of vegetables, spices and sauces. Ingredients for the fish and paste: 2 bunches fresh parsley 1 teaspoon salt 2 to 3 green onions 1 heaping tablespoon black pepper (less to taste) 2 large yellow onions 3 to 4 pounds of thick white fish (one large fish if possible) 4-6 cloves garlic oil for frying 2 tablespoons soy sauce Ingredients for the stew and rice: 2 to 3 onions, finely chopped 2 eggplants 3 tablespoons soy sauce 5 sweet potatoes 4 ounces of tomato paste 6 to 8 okra (frozen can be substituted for fresh) 4 carrots 3 to 4 chili peppers or 2 teaspoons cayenne (less to taste) 4 turnips ground black pepper 1 small cabbage 1/2 cup dry rice per person In a blender or food processor, purée all the paste ingredients except the fish and oil, or chop them finely and mash into a paste with a mortar and pestle. Using a sharp knife, cut deep slits in the fish, being careful not to cut all the way through. Stuff the paste into the pockets formed by the slits. Heat 2 to 3 inches of oil in a large heavy skillet or pot, and carefully fry the fish until it is golden brown. Remove the fish from the pot and drain on absorbent paper or cloth. Pour off all but a few tablespoons of the oil. Add to the pot the onions, soy sauce and tomato paste, along with about 6 cups of water. Chop the vegetables into large chunks except for the okra which should be left whole. Stir all the vegetables and the pepper into the pot and cook over moderate heat until tender. For the last couple of minutes of cooking, carefully add the fish. With a slotted spoon, remove fish and vegetables to a heat-proof container and put in a warm oven. Measure the water left in the pot, pouring or adding as needed for the amount of rice you are cooking (about 2 cups of water per cup of white rice, or 2-1/2 cups water per cup of brown rice). Add the rice to the water and cook; it will be flavored and colored by the residue of vegetables and spices. To serve, spread rice in a large bowl or on a platter, and distribute the fish and vegetables evenly across it. Recipe from The Africa News Cookbook by Africa News Service, Inc., Penguin, 1985, p. 91.

Jollof Rice Serves 4-6 This dish is common throughout West Africa, and can be made with chicken, beef, goat, pork, etc. 2-1/2 to 3 pound broiler-fryer chicken, cut up 1 cup uncooked rice 2 onions, sliced 1/2 teaspoon cayenne 2 cups water 1 teaspoon salt and 1/2 teaspoon pepper 1 large can Italian plum tomatoes, or the equivalent fresh 1 chicken bouillon cube (optional) 1 small can tomato paste 1/4 teaspoon thyme 8 ounces green beans, fresh, or 10 ounces frozen In a large skillet or stew pot, brown the chicken pieces in 1 to 2 tablespoons oil. Remove from pan and keep warm. In the same pan, brown the onions until golden. In a large stew pot or Dutch oven, put in the chicken, onion, tomatoes with liquid, tomato paste, water, seasonings, and bouillon cube and bring to boiling. Reduce heat, cover and simmer 30 minutes or until the chicken is nearly done. Stir as needed. Add rice, green beans and additional water if necessary. Continue cooking for 20 minutes or until rice is tender and chicken is done. Can be served over additional rice. Recipe adapted by Candace Thomas from a recipe exchange at Takoma Park Elementary School, 1987, p. 135.