Complete, flavorful, and generous dishes celebrating the great classics of Senegalese and world cuisine: Thiéboudienne, Yassa, Mafé, Soupe Kandia, braised meats, stews, and gourmet creations.
An express, generous and economical dinner recipe ready in 25 minutes: delicious golden and crispy diced potatoes cooked with aromatics, onions and fresh herbs Sala style. …
Discover the authentic recipe for Sala-style Dibi Guinar: free-range chicken generously marinated with spicy nokoss and sweet spices, braised to perfection with a garnish of caramelized and melting onions. …
Ingredients For the fish and nokoss: Fresh white fish: 1 large thiof (white grouper) or gilthead sea bream cut into large chunks. Nokoss (aromatic stuffing): 1 bouquet
Ingredients Chicken wings: 1 kg of whole or cut fresh chicken wings (sleeves and wings). Seasoning and marinade: 2 tablespoons of vegetable oil, 1 tablespoon
Ingredients For the meat and the sauce base: Beef: 1 kg of beef fillet or shank cut into generous pieces. Roasted peanut paste (Tiguadégué
Ingredients Main components: Fish: 1 large captain or gray sea bream cut into nice thick slices. Diagua sauce (red sauce seasoned with meatballs): 250 g of meat
Ingredients For the lamb meat and marinade: Lamb meat: 800 g lamb chops or shoulder cut into medium-sized pieces with bone. Dibi special marinade
Ingredients Components of the festive dish: Fish: 1 large white grouper or whole sea bream, cleaned and cut into steaks. Aromatic stuffing (Roff): Flat-leaf parsley, spring onions, chili
Ingredients Seafood, meats and rice: Fresh seafood: 300 g whole shrimp, 300 g squid rings, 300 g cleaned mussels and some
Ingredients Chicken and golden marinade: 1 whole chicken cut into generous pieces 2 tablespoons of Dijon mustard 5 cloves of crushed garlic, 1 teaspoon of
Ingredients Pieces of meat and offal: 1 kg of pieces of mutton (cleaned and flambéed feet, neck, bone-in chops) Offal carefully cleaned with lemon (tripe, liver) Broth and
Ingredients Cereals and meats: 500 g of crushed corn kernels (corn sankhal) 500 g of beef on the bone and 200 g of dried meat (kadd) or fish
