Senegal: Modern Senegalese Recipes from the Source to the Bowl by Pierre Thiam and Jennifer Sit

  • Spice-crusted pastels with smoked mackerel & pickled mango (page 84)

    from Senegal: Modern Senegalese Recipes from the Source to the Bowl Senegal by Pierre Thiam and Jennifer Sit

    • Categories: Chutneys, pickles & relishes; Fried doughs; Pies, tarts & pastries; Snacks; Cooking for a crowd; Portuguese; Senegalese
    • Ingredients: sugar; white vinegar; ground cayenne pepper; whole cloves; grains of Selim; mangoes; chicken stock; all-purpose flour; smoked mackerel; cilantro; sweet paprika; ground ginger
    • Accompaniments: Tamarind kani sauce
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Onion yassa soup

    • pastaplease on April 27, 2021

      Tasty and different, low calorie. Freezes well. Next time I would only use three limes (it's very tart) and try adding 1 or 2 cloves of minced garlic to the onion for the last few minutes of cooking. To a frozen and defrosted serving I added a pinch of ground coriander with a good result. I might try cumin next time.

  • Ginger butternut squash soup

    • jenburkholder on November 01, 2020

      This was surprisingly good. We served it with the suggested gremolata. Don’t skimp on the palm oil; it’s an integral part of the flavor. Would repeat, given its pantry-friendliness and ability to be a bit different, while still easy.

  • Mango fonio salad

    • jenburkholder on July 10, 2021

      Very tasty. The oil quantity is presumably an error - we used several tablespoons.

    • kevindavis on February 04, 2026

      No fonio at the store so made with Israeli cous cous we had

  • Chicken thighs with red palm-coconut rice

    • Kduncan on May 17, 2021

      Didn't have the palm oil so just used vegetable oil. Most likely due to this fact, it just wasn't that interesting of a dish. Even so, I enjoyed it, and it felt very comforting which is always nice. (I did not cook the dish due to an injury)

  • Tamarind mojito

    • fprincess on August 14, 2024

      Made for a cookbook club event. These tasted fine but the color is not especially appealing . :D

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Eater

    The book stands strong as a purely anthropological document, a record of how people cook and eat both classically and innovatively in Dakar today, but it's also wonderful as a true cookbook.

    Full review
  • ISBN 10 1891105558
  • ISBN 13 9781891105555
  • Published Sep 15 2015
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Lake Isle Press
  • Imprint Lake Isle Press

Publishers Text

Senegal will transport you deep into the country’s rich, multifaceted cuisine. You’ll feel the sun at your back and the cool breeze off the Atlantic, hear the sizzle of freshly caught fish hitting the grill, and bask in the tropical palm forests of Casamance. Inspired by the depth of Senegalese cooking and the many people he’s met on his culinary journey, these recipes are Pierre Thiam’s own creative, modern takes on the traditional. Learn to cook the vibrant, diverse food of Senegal, such as soulful stews full of meat falling off the bone; healthy ancient grains and dark leafy greens with superfood properties; fresh seafood grilled over open flame, served with salsas singing of bright citrus and fiery peppers; and lots of fresh vegetables and salads bursting with West African flavors.

Pierre’s first book, Yolele!, introduced Senegalese food to the world, and now Senegal takes a deeper dive, showcasing the ingredients and techniques elemental to Senegalese cooking, the food producers at the heart of its survival, and the unique cultural and historical context it exists in. You’ll meet local farmers, fishermen, humble food producers, and home cooks each with stories to tell and recipes to share and savor. You won’t just be learning to make a few dishes, you’ll learn about the Senegalese people, the stories of their past, and importantly, the issues they face today and tomorrow. This is the food of Senegal, from the source to the bowl.

Other cookbooks by this author