April 5, 2014 · 7:00 PM
The cuisine of Sénégal has been influenced by nations like France, Portugal, and North Africa. Because Senegal borders the Atlantic Ocean, fish is very important. Chicken, lamb, pea, eggs, and beef are also used in Senegalese cooking, but not pork, due to the nation’s largely Muslim population. Peanuts, the primary crop, as well as couscous, white rice, sweet potatoes, lentils, black-eyed peas 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 eaten with bread.
Here are some websites with recipes: