Traditional Senegalese Soup Recipes
TRADITIONAL SENEGALESE SOUP '21' CLUB
Steps:
- Peel and core apples and chop. In a heavy kettle heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, and garlic , stirring occasionally, until they begin to soften, 10 to 12 minutes. Add curry powder and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes. Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
- Cool soup and in a food processor or blender purée in batches until smooth. Strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours.
- Garnish each serving with about 1/2 teaspoon chutney.
SENEGALESE CHICKEN SOUP
This soup has such a fantastic flavor, and it's uber-easy to make. You can use smooth or chunky peanut butter, though I prefer extra chunky myself.
Provided by Cluich
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the onion and black pepper over medium heat in the vegetable oil in a 3-quart pot until the onion is a little yellow, then add the garlic, stirring frequently, until both are golden and softened (total of about five minutes or so).
- Add curry powder and cook for another two minutes, stirring frequently (very important, as the curry powder will clump up and burn if you don't).
- Add the can of petite diced tomatoes (no draining!), as well as the broth, and simmer uncovered for about five minutes.
- Mix the hot water and peanut butter together until smooth, then add to the pot. Toss the shredded chicken and cilantro in, too.
- Simmer, uncovered and stirring occasionally, for another five minute or so.
More about "traditional senegalese soup recipes"
SENEGALESE FOOD: 12 TRADITIONAL DISHES OF SENEGAL - AFROCULTURE.NET
From afroculture.net
Estimated Reading Time 5 mins
- Thiep bou dien (or Tchiéboudienne). Thieboudian is a national dish in Senegal. He is well known in his country, but also abroad. In Wolof, the fish is called “diene”.
- Chicken Yassa. Originally from Casamance, yassa chicken is a well known dish in Senegal and abroad. It consists of chicken, cut into marinated pieces (traditionally overnight) with onions, juice of several green limes topped with as much vinegar and peanut oil.
- Mafe Senegalese Beef Stew. Originally from Mali and Senegal, Mafe is a very delicious traditional dish of Senegal. It consists of meats (beef, mutton or chicken) or fish with sauce made from groundnut paste.
- Thiou. Thiou is a meat or fish dish, accompanied by a light vegetable-rich tomato sauce. It is sometimes prepared with palm oil (thiou shooting). Indeed, thiou shooting: fish with palm oil and onions accompanied by rice.
- Kaldou. Originally from Casamance, Kaldou is a dish that is prepared with fish, palm oil and vegetables. It is consumed with white rice and lime sauce.
- Thiéré bassi salté (or céré bassi salté). Coming from Sine-Saloum, Bassi Salty is a sweet-savory dish. It is a dish of couscous accompanied by a sauce well raised.
- Soupou kandja. Soupou Kandja is a favorite dish among Senegalese. It consists of meat served with okra sauce and palm oil. It is accompanied with rice, dried fish and dried mollusk, seafood, smoked fish.
- Domoda. Domoda is a dish originating in eastern Senegal. There are 3 varieties of domoda with meat, fish or dumplings. It is accompanied by vegetables, vinegar sauce with tomato, flour and white rice.
- Ngourbane soup or Lakhou bissap. It is a rustic dish of the center and the west, in country Wolof and Serer. It is prepared from millet semolina, called “sankkhal” of meat sometimes, dried fish, sorrel, tamarind, etc.
- Mbakhalou saloum. Originating in Casamance, this dish consists of rice with peanut.
SENEGALESE CHICKEN SOUP | A WEST AFRICAN CLASSIC SOUP …
Cook onions in olive oil until soft. Add garlic and cook 2 minutes. Add curry powder and coriander and fry two more minutes. Add chicken broth …
From fusioncraftiness.com
5/5 (3)Total Time 1 hr 40 minsCategory Soup RecipesCalories 434 per serving
From fusioncraftiness.com
5/5 (3)Total Time 1 hr 40 minsCategory Soup RecipesCalories 434 per serving
- Add peanut butter. With stick blender, blend until peanut butter is incorporated and a lot of the onions are pulverized.
TRADITIONAL FOOD IN SENEGAL | TRIP101
From trip101.com
Estimated Reading Time 7 mins
- Ceebu Yapp. Ceebu Yapp is a dish that is essentially rich in meat and veggies. “Yapp” means “meat” in the local Wolof language and Ceebu Yapp is a dish that’s as traditionally Senegalese as you can get.
- Poulet Yassa. Poulet Yassa is a chicken dish that is making its way in popularity throughout much of West Africa. The plate is traditionally a chicken dish but variations of it can be served with fish.
- Banana fritters. Banana fritters are common throughout many places in the world from Asia to the Caribbean. Banana fritters in Senegal are considered a delicacy and they are a very popular dessert dish.
- Lakhao Bissap. Editor's Note: There's no photo available at the time of writing. Lakhao Bissap is an interesting dish that is essentially a soup. The dish consists of millet porridge, meat, peanut powder and spices.
- Boulettes de Poisson. Fish is a very important ingredient in Senegalese cuisine and boulettes de poisson highlight that fact. The direct translation is “fish balls” and although technically it doesn’t matter what fish you use for the dish, the only thing that really matters is that it is a white meat fish.
- Thieboudienne. Thieboudienne is a traditional Senegalese fish stew and legend has it that the dish was discovered by accident when a cook substituted barley for rice.
- Domoda. Domoda is another delicious stew made from a peanut base and it consists of vegetables like sweet potatoes or even pumpkin. Meat can often be included in the dish such as lamb or beef but domoda is also one of those dishes that can be made for vegetarians.
- Soupou Kandja. Soupou Kandja, despite its name, is not really a soup but perhaps more of a sauce served over rice. The dish is traditionally prepared with fish, beef and a myriad of vegetables, okra and like many like other Senegalese dishes, the inclusion of chillis for a little heat.
- Kaldou. Editor's Note: There's no photo available at the time of writing. Kaldou is a dish that has similar traits to Soupou Kandja. Both are saucy dishes that are served on rice with a consistency that is close to something like a soup.
- Maafe. Maafe is a groundnut stew that is not only commonly found in Senegal but many other parts of West Africa as well, with variations depending on the region.
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9. Supakanja. source: Pinterest. Supakanja is a Gambian vegetable soup. The main ingredient used in this soup is okra. It is a delicious soup which is cooked as most west African soups; including spices, bouillon cubes, palm oil, and other local ingredients. Supakanja is best served with rice or fufu.
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Thieboudienne is the national dish of Senegal, an aromatic combination of fish, vegetables, and rice in a hearty tomato sauce flavored with garlic and chili. Fish, vegetables, and rice are usually served separately, with a few lime wedges on the side, used for squeezing the juice over fish. It is believed that the dish was invented in the city ...
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Sep 24, 2015 - This traditional stew, with peanuts (groundnuts) can also be made with lamb, chicken or just vegetables. The amount and heat of the peppers you use c. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
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Instructions. Melt the butter in a heavy 4-quart saucepan or pot, and add the celery and onion. Sauté over medium-high heat until the celery wilts and the onions are translucent but not brown. Lower the heat and add the curry powder. Cook for 5 minutes, stirring occasionally.
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The cuisine of Senegal is a West African cuisine influenced by North African, French, and Portuguese cuisine and derives from the nation's many ethnic groups, the largest being the Wolof. Islam, which first penetrated the region in the 11th century, also plays a role in the cuisine. Senegal was a colony of France until 1960. Ever since its colonization, emigrants have …
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