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Domoda
Domoda (also known as domoda farine or domodah) is a Senegalese dish. Like many dishes from Senegal, this one is also influenced by french cuisine. The name ragout comes from the French, a smooth, tomato-based sauce prepared with vinegar and vegetables, to which flour(farine) is added to thicken the sauce. Domoda is one of the emblematic recipes of Senegalese gastronomy. Alongside dishes such as thieboudienne and yassa The Yassa (alternatively ''Yasa'', ''Yasaq'', ''Jazag'' or ''Zasag''; ) was the oral law code of the Mongols, gradually built up through the reign of Genghis Khan. It was the '' de facto'' law of the Mongol Empire, even though the "law" was kep ..., it is a favorite in Senegal. It is consumed mainly in Senegal, Mauritania, The Gambia, Guinea-Bissau and Guinea. Domoda can be made with meat or fish. It is usually served with white rice. Lemon juice is added to give it its distinctive tangy flavor. References {{Food-stub Stews Senegalese cuisine Mauritanian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragout
Ragout (, , ) is a stew served as a main dish. Etymology The term comes from the French ''ragoûter'', meaning 'to revive the taste'. Preparation The basic method of preparation involves slow cooking over a low heat. The main ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned. Examples Roman-era cookbook ''Apicius'' includes a recipe for ragout with ostrich meat. According to a translation by Patrick Faas, it incorporated dates, honey, vinegar, ''garum'' (a fish sauce), ''passum'' (a dessert wine), and spices such as pepper, mint, roast cumin, and celery seed. The ''Apicius'' recipe suggests boiling all the ingredients save for the ostrich meat together in a pot, binding them with starch, and pouring the mixture over boiled ostrich meat, while Faas, in his reconstruction, tells the reader to first make a roux with flour and olive oil and add ''passum'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thieboudienne
''Tiep'' (or ''thieb or benechin or benachin or jollof rice)'' is a traditional dish from Senegal and an intangible cultural heritage of humanity that is also consumed in Mauritania, Guinea-Bissau, Guinea, Mali, The Gambia, and other West and Central African countries. It is the national dish in Senegal. The version of tiep called ''thieboudienne,'' ''Ceebu Jën'' or ''chebu jen'' (; ) is prepared with fish, broken rice and tomato sauce cooked in one pot. There are also ''tiep yappa'' (with meat) and ''tiep ganaar'' (with chicken). Additional ingredients often include onions, tomatoes, carrots, cabbage, cassava, hot pepper, lime and peanut oil, and stock cubes. History Historically, tiep is commonly attributed to the city of Saint-Louis, in the nineteenth century. The name of the dish comes from Wolof words meaning 'rice' () and 'fish' (). In Pulaar it is known as ('rice and fish'). In Hassaniya Arabic the calque () is also frequently used together with the Wolof loanwo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yassa (food)
Yassa is a spicy dish prepared with onions, lemon or mustard and marinated poultry, fish, or lamb. Originally from Senegal, it has become popular throughout West Africa. Other names for chicken yassa include yassa au poulet (in French) and yassa ganaar (in Wolof). See also * List of African dishes * List of chicken dishes This is a list of chicken dishes. Chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 year ... * List of fish dishes References External links Poulet Yassa recipe West African cuisine Senegalese cuisine Casamance Chicken dishes Fish dishes Mauritanian cuisine {{Africa-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stews
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature ( simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction or with flour, either by coati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Senegalese Cuisine
The cuisine of Senegal is a West African cuisine that derives from the nation's many ethnic groups, the largest being the Wolof, and is French-influenced. Islam, which first embraced the region in the 11th century, also plays a role in the cuisine. Senegal was a colony of France until 1960. From the time of its colonization, emigrants have brought Senegalese cuisine to many other regions. Because Senegal borders the Atlantic Ocean, fish is very important in Senegalese cooking. Chicken, lamb, peas, eggs, and beef are also used, but pork is usually not due to the nation's largely Muslim population. Peanuts, Senegal's primary cash crop, as well as millet, white rice, sweet potatoes, cassava, 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 millet couscous or eaten with bread. Popular fresh juices are made from bissap, ginger, ''bouye'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mauritanian Cuisine
The cuisine of Mauritania includes the culinary practices of Mauritania. Historically, what is now Mauritania has been influenced by Arab, Berbers and African peoples who have lived in and traversed the "stark" landscape marked with Sahara desert dunes in caravans. There is an overlap with Moroccan cuisine in the north and Senegalese cuisine in the south. French colonial influence (Mauritania was a colony until 1960) has also played a role in influencing the cuisine of the relatively isolated land. Alcohol is prohibited in the Muslim faith and its sale is largely limited to hotels. Mint tea is widely consumed and poured from height to create foam. Traditionally, meals are eaten communally. Dishes Traditional Mauritanian dishes include: * '' Thieboudienne'' (cheb-u-jin), a coastal dish of fish and rice, is considered the national dish of Mauritania, served in a white and red sauce, usually made from tomatoes * '' Méchoui'', whole roasted lamb * Samak mutabal (spiced fish) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gambian Cuisine
The Gambia's cuisine mainly consists of Mandinka and Wolof food, from contact with neighbouring Senegal, whose cuisine is mostly French-influenced. Gambian cuisine is part of West African cuisine and includes the culinary practices and traditions of the nation of The Gambia. Common ingredients include fish, rice, peanuts, tomato, black-eyed peas, lemon, cassava, cabbage, potato, pumpkin, garden egg, lettuces, rice, couscous, corn, findi, salt, pepper, onion, chili, and various herbs. Oysters are also a popular food from the River Gambia, and are harvested by women.Dishes Gambian cuisine Visit Gambia Dishes 
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