Senegalese halal recipes

Senegal is a mostly Muslim country on the Atlantic coast of West Africa, and its cooking is built on rice, fish, peanuts, onions and lemon. Meals are often shared from one large platter, and the big dishes take time and a full pot.

Our Senegalese recipes start with thiéboudienne, the national dish, rice cooked in a tomato and fish broth and served with the fish and vegetables on top. Ceebu jen is the same dish under its Wolof name, made here with the broken rice it is traditionally cooked with. Yassa poulet is chicken braised in a sharp sauce of lemon, mustard and a great deal of onion, and mafé is a stew of meat and vegetables in a smooth peanut and tomato sauce. A West African peanut stew with sweet potato shares the same base.

Thiéré is steamed millet couscous, eaten with stews or with milk. For breakfast there is fonio porridge with peanut and dates; fonio is one of the oldest grains grown in West Africa, tiny and quick to cook.

Each recipe gives its calories, protein, carbs, fat and fibre per serving, worked out from its ingredients. How we work out our numbers