Thieboudienne vs Jollof Rice: The Original and Its Cousins If you have ever stood between a bowl of thieboudienne and a plate of jollof rice and wondered how two dishes made from the same grain can ta...
Poulet yassa is the dish that shows up at Senegalese family tables when someone wants to feed a crowd well without standing over the pot. Chicken, a great heap of onions, lemon, and a spoonful of must...
Stand in any market in Dakar and the drinks tell you what time it is. Midday, the coolers come out - deep red bissap, pale bouye, golden ginger - and vendors ladle them over ice for anyone passing in ...
Bissap is the drink that shows up at every Senegalese table - weddings, baptisms, Sunday afternoons, the middle of a hot Dakar day. Its deep ruby color and bright, tart taste are unmistakable. If you ...
Kinkeliba tea is the cup that starts the day in Senegal. Long before coffee or a morning news feed, families across Dakar and the Sahel put a pot of dried leaves on to steep, pour it hot and sweet, an...
If you have ever walked through a Dakar morning market, you already know the smell before you can name it: dark roasted coffee, a warm peppery edge, and a trace of clove drifting from a little stall o...
Bissap is the drink of Senegalese celebrations, Friday lunches and hot afternoons. It is made from dried hibiscus calyces, the same flowers that fill our pouches, steeped until the water turns a deep ...
Ask for breakfast at a tangana stall in Dakar and you will often be handed half a baguette filled with ndambé: niébé simmered with onions, tomato and a little chilli until it is thick enough to spread...
Bouye is what Senegal calls the baobab fruit, and jus de bouye is the drink made from it: tangy, slightly sweet and creamy once milk is added. The dry, chalky pulp of the fruit dissolves in water into...
Mafé is Senegal's great Sunday stew, and probably the dish our customers cook most often. Its sauce is peanuts, tomato and slow time. Most recipes reach for a jar of peanut butter; grinding roasted pe...
Thiéboudienne, or ceebu jën, is the dish Senegal is proudest of, and a full version is an afternoon's work. This is the way many families cook it on a weeknight: fewer vegetables, one pot, and the ric...
The baobab is impossible to miss in the Senegalese landscape: a thick grey trunk, branches that look like roots, and fruit that hangs like velvet pods. Two of our products come from it, the fruit and ...