Senegalese

  • April 5, 2014 · 7:00 PM
  • Jennifer's

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:
www.thekitchn.com/five-dishes-from-senegal-and-a[masked]
www.africa.upenn.edu/Cookbook/Senegal.html
www.whats4eats.com/africa/senegal-cuisine

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  • Jennifer

    My house still smells of curry…wishing I had more goat curry! Thank you everyone for coming. I loved all the different foods and getting out of comfort zone (for me at least with making goat). Here is the recipes.
    http://africanbites.com/?p=3707

    April 6

    • A former member
      A former member

      Thanks for the recipe. Strictly to avoid the boiling part I plan to use lamb.

      April 6

  • A former member
    A former member

    Wonderful even to walk into the house and smell the aromas of what had already been brought! Terrific food and company, charming host(s). Thanks!

    April 5

  • Sara

    Pineapple & rum soaked raisin clafouti from me.

    April 4

  • Vicki

    I'm really enjoying cooking for this one! Just finished my homemade fish stock. Thank you Jennifer for organizing and hosting the Senegalese feast!

    I wanted to pass on a resource I found today that had a few of my harder to find ingredients: Vieng Lao Oriental Market, 1032 N. Killingsworth St. in the NE.

    Looking forward to all the yummy dishes and great company tomorrow!

    April 4

  • Jennifer

    My address is 7139 N MCKENNA AVE I5 north to rosa parks exit
    Left or west off exit
    Follow road curve on to Willamette blvd
    Follow for approx 2 miles passing the U of Portland and through light at U of P.
    3 blocks past that light, turn Right (or North).
    Follow to 7139 which is about 5 blocks.
    House on left on corner of Syracuse and MCKENNA. My cell is[masked] if you get lost or need assistance.

    April 4

  • Sara

    On dessert -

    Would like some feedback - Is peanut ice-cream too much peanut? How about banana ice cream? Ice cream would be paired with coconut sables.

    Or, a pineapple, rum soaked-raisin clafouti?

    I've been surfing celnet (great site Kim) and UPenn (also good).

    March 24, 2014

    • A former member
      A former member

      I wouldn't complain about peanuts, but the other possibilities sound wonderful!

      March 24, 2014

    • Vicki

      ooh all sound delish!

      April 3

  • Kim D

    My apologies folks. I was so looking to meeting you all, but need to cancel. My project at work has a big go-live this week and it's all consuming. I'm afraid I wouldn't be good company on Saturday. I look forward to the next event!

    April 1

  • Michael B.

    We're bringing Poulet Yassa (Chicken with Lemon and Onion) [I know it sounds much like Gretchen's dish, but it's very popular so I thought we'd bring it to compare. Also, we'll bring a Senegalese Black-eyed Bean Salad.

    1 · March 25, 2014

  • Kim D

    Looks like there's a good mix of main / meat dishes, so I'm thinking of bringing Avocat aux Crevettes (Shrimp and Avocados). Also, I found a great reference for recipes on this site: http://www.celtnet.org.uk/recipes/senegal.php

    1 · March 24, 2014

  • jan b.

    I'm leaning toward Sengalese Peanut Stew with Spinach (or collards) and Sweet Potatoes

    1 · March 22, 2014

  • Sara

    I'm bringing a dessert. For sure. I'm still exploring.

    March 22, 2014

  • A former member
    A former member

    I've decided on Grilled Chicken with Lime-Onion Sauce (Yassa Ginaar). The more intersting desserts had hard to find ingredients (ripe baobab fruit?)

    1 · March 22, 2014

  • Jennifer

    Love to hear what everyone else is thinking of bringing. This is a very unusual dinner so the more notice for all of what your brining is appreciated.

    March 22, 2014

  • Vicki

    I'll make Thieboudienne (Senagalese Fish and Rice) and bring a bottle of wine.

    1 · March 21, 2014

  • Frances M.

    I was looking forward to this, but it appears I'll be escorting my daughter to her Admitted Student event that weekend at the college she'll be attending next fall. We won't return to PDX until Saturday night.

    February 19, 2014

  • A former member
    A former member

    Hi Jennifer, i lived in Senegal for 9 years and learned the cuisine there, so if you want some help cooking the recipes, let me know!

    January 20, 2014

    • Jennifer

      Wow! That's great! I think we all would love to hear what you think is traditional and get your recipes.

      January 20, 2014

  • A former member
    A former member

    I was thinking of bringing a dessert, but it doesn't seem to be a common course in Senegalese cuisine. Same with salads! There's a chicken, lemon and onion recipe that sounds tasty and unusual. I could bring that, although I would contribute the chicken and peanut soup if it turns out not to be spoken for.

    January 18, 2014

  • A former member
    A former member

    Keep me posted, it looks like it filled up and I am on a wait list.

    January 17, 2014

  • A former member
    A former member

    We have a concert that night, sorry can't make it.

    January 17, 2014

  • Jim E.

    I have a great African Peanut soup recipe but might dig around for something else. Sounds like fun.

    1 · January 2, 2014

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