Léopold Sédar Senghor at the table

In Senegal, the meal is not divided into starter-main course-dessert: it is organized around a large single dish, placed in the center, where the family eats together, with the right hand or a spoon, each person dipping into the portion facing them. The base is almost always ceeb (rice) or millet couscous, topped with fish or meat, vegetables, and sauce. Fresh drinks (bissap, bouye) and shared sweets (ngalax) accompany or extend this moment of conviviality, téraanga, Senegalese hospitality.

The umami soul of Senegalese cuisine. Guedj (dried fermented fish) and yété (fermented gastropod) perfume sauces with a saline depth found nowhere else. A pinch is enough to transform rice into a festive dish. It is the memory of the sea of Joal, Senghor's native village.