During our Water Expedition in Senegal, we had the pleasure to discover the country’s rich and diverse cousine: its influences can are from all over the world, and can be found in the North African, French, and Portuguese food traditions. But the most important influence was from the Wolof cousine, consisting mostly of fish, lamb and beef.
We tasted some amazing thieboudienne, the national dish of Senegal: it’s a warm and tasteful fish, marinated and cooked with tomato and vegetables. Also, we really enjoyed the thiébou guerté, a dish made of fried meat with a peanut sauce that we still have dreams over!
And at last, the best dessert ever: the thiacry, a sweet millet cous cous that is considered the unofficial dessert in Senegal.
Some of the happiest memories of our Water Expedition revolve around food, and we can’t wait to go back again.