Senegal: Modern Senegalese Recipes from the Source to the Bowl
SynopsisPlot
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.
Story
About this book
Pierre Thiam's Senegal is a cookbook grounded in the country's ingredients, cooking methods, and the people who grow, catch, and prepare its food. The book covers a wide range of dishes, from slow-cooked stews and grilled seafood with citrus-pepper salsas to salads and preparations built around ancient grains and dark leafy greens. Thiam, who previously wrote Yolele!, uses this second book to go further into the techniques and produce that define Senegalese cooking.
Each chapter connects recipes to the farmers, fishermen, and home cooks behind them. Thiam profiles food producers across the country, placing their work within Senegal's cultural and historical setting. The book addresses both traditional foodways and present-day challenges facing the people who sustain them, including questions about agriculture, fishing, and food security.
Senegal sits on the westernmost point of mainland Africa, and its cuisine draws on coastal seafood, Sahelian grains, and tropical vegetables. The recipes in this book reflect that geographic range, offering a practical window into a food culture shaped by landscape, trade routes, and daily life in homes and markets throughout the country.
