Senegal Archives - International Cuisine

Ndambe (Spicy Bean Sandwich)

August 8, 2019 By Darlene at International Cuisine

Ndambe is a spicy bean sandwich beloved as a street food in all of Senegal. There are as many recipes as there are vendors. This recipe is excellent made with black-eyed peas (which are actually a bean) and little bits of beef. The dish is cooked with the beef broth and then seasoned with onions, chili powder, vinegar, maggi, garlic, and tomato paste.

In Senegal, you would first go the local bakery to buy a fresh baguette, and then head to your favorite ndambe vendor who will have a pot of spicy beans or lentils. They will then smother it on your baguette. Ndambe is often eaten as a breakfast food but I served it cut up in pieces as the starter for our Senegalese meal.

I absolutely loved this recipe and will make this sandwich often. Senegal is known for its excellent cuisine and Ndambe did not disapoint! It is spicy and full of wonderful flavor. You could easily make this recipe vegetarian if you chose to do so.

Did you know that Senegal is 96 percent Muslim yet their first president was Catholic. A tolerant country the world could learn from. If you would like to learn more about this beautiful country be sure to check out “Our Journey to Senegal” to learn morn. There you will find recipes for a complete and authentic Sengalese meal. Recipes like Thieboudienne which is the national dish as well as a delicious salad made from avocado, mango and citrus. Thiakry is a lovely light pudding dessert that is made from millet and easily made compliant if following the plant paradox diet.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A french baguette smothed with a spicy bean dish called ndmabe in Senegal

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4.07 from 15 votes

Ndambe (Spicy Bean Sandwich)

Ndambe is a delicious spicy bean sandwich served on the streets of Senegal, you will love it!

Course Appetizer

Cuisine Senegalese

Servings

Calories 576kcal

Author Darlene at International Cuisine

Ingredients

1 1/4 cups Black-eyed peas
1 1/2 lbs beef cut into bite size chunks
2 medium onions finely chopped
1/4 cup oil
2 teaspoons chili powder or to taste
1 Tablespoon vinegar
2 cloves garlic
2 Tablespoons Tomato paste
2 loaves French Baguette
1 pinch salt or to taste
1/2 teaspoon black pepper or to taste

Instructions

Prepare black-eyed beans per package directions then cook in boiling water until tender about 1 hour. (Please note: do not put any salt in the water)
Put the cut of pieces of beef into a pot. Add a cup of water. Cook for 10 minutes and then drain the broth and reserve.
Add the oil into the pot with the boiled beef and add in the onions. Brown them stirring occasionally for about 5 minutes.
Dilute the tomato paste with 1/4 cup of water. Add into the pot, mix well and cook for 5 more minutes. Stir so it does not stick.
Add 1/2 cup of water, the chopped garlic, vinegar maggi, chili pepper, a pinch of salt and a 1/2 teaspoon of black pepper.
Add the beans and broth that has been reserved
Stir well and cook over medium heat for 15 minutes
Smother the Ndambe on two french baguettes and cut each in half on the diagonal.
Serve warm

Nutrition

Senegalese Salad (Avocado and Mango Salad)

August 8, 2019 By Darlene at International Cuisine

This Senegalese salad was served alongside the main course called thieboudienne. The salad is refreshing, and light, and adds the perfect bite from the spicy main dish. The Senegalese salad is made with fresh avocados and mangoes. It also has citrus, the flesh and juice of an orange, as well as lime. It is the acid that takes the heat off the palate from the spicy thieboudienne. We loved this and will make it often.

Did you know that Senegal has a philosophy called teranga? There is not a direct translation to English but it basically means the more I have, the more I give. It is a form of hospitality that is shared by all Senegalese. If you were to make this Senegalese salad, you would always have enough for one more, to invite a guest whether stranger or friend to share it with you. It is such a neat concept that I am intrigued by. Let’s just say the world can use a lot more teranga!

Have you ever traveled to Senegal? Did you experience teranga? I would love to hear all about it in the comments below. If you would like to learn more about this beautiful country, be sure to check out “Our Journey to Senegal” There you will find more authentic recipes like ndambe, thieboudienne and Thiakry.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.41 from 5 votes

Senegalese Avocado and Mango Salad (Saladu Awooka Ak Mango)

This is a light and refreshing salad that is perfect to serve as a side dish with something spicy.

Course Salad

Cuisine Senegalese

Prep Time 10 minutes

Refrigeration time 1 hour

Total Time 1 hour 10 minutes

Servings

Calories 211kcal

Author Darlene at International Cuisine

Ingredients

½ cup parsley finely chopped
¼ cup peanut or canola oil
¼ cup lime juice fresh
2 Tablespoons orange juice Fresh Squeezed
1 jalapeño stemmed, seeded, and minced
salt and black pepper to taste
2 mangoes peeled, pitted, and cut into 1" cubes
2 ripe avocados pitted, peeled, and cut into 1" cubes
1 small navel orange peeled and cut into segments
2 teaspoons shredded coconut optional

Instructions

Whisk together 4 tablespoons parsley, oil, both citrus juices, jalapeño, and salt and pepper in a large bowl.
Add mangoes and avocados, and toss gently to combine; cover, and refrigerate for 1 hour.
To serve, transfer the Senegalese salad to a serving bowl; halve orange segments crosswise, and lay over salad.
Sprinkle with remaining parsley, and coconut if using. Serve chilled.

Nutrition

Thiakry ( Senegalese Millet Pudding)

August 8, 2019 By Darlene at International Cuisine

Thiakry is similar to a rice pudding but this version is made with millet. Millet is very popular in Senegal and it works really well in this dessert recipe. It is not the easiest grain to find in stores, so I have a link here. This dessert is not too sweet and flavored with vanilla, orange blossom water and nutmeg. Thiakry is a true Senegalese comfort food.

Thiakry can easily be made plant paradox friendly. Millet is one of only two grains used in the diet. I used swerve for the sugar and unsweetened cherries instead of raisins. I also used organic sour cream and evaporated goats milk. It came out exceptional.

We enjoyed this dessert with mint tea which is so popular in the region. It is served with three different concoctions one bitter, one medium and one sweet. The tea is served in small cups and is seen as part of the hospitality. Here is a link if you would like to get the tea recipe as well.

Did you know that Senegal is known a hot spot for surfing? It is the location on the Cap-Vert peninsula that allows it to get both southern and northern hemisphere swells. If you would like to learn more about the amazing country in West Africa be sure to check out “Our Journey to Senegal”. Here you will also find more authentic recipes for your Senegalese meal to go with your delicious and comforting thiakry dessert.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.34 from 3 votes

Thiakry (Senegalese Millet Pudding)

This easy to make dessert is very similar to rice pudding and is just as comforting.

Course Dessert

Cuisine Senegalese

Prep Time 10 minutes

Cook Time 30 minutes

Chill time 1 hour

Total Time 1 hour 40 minutes

Servings

Calories 319kcal

Author Darlene at International Cuisine

Ingredients

3/4 cup water
1/4 cup millet
1 cup sour cream organic
1/4 cup evaporated milk use goat if following plant paradox diet
1/4 cup raisins use unsweetened cherries if following plant paradox diet
1 tablespoon granulated sugar or to taste (use swerve or simialar if on Plant paradox .
1/4 teaspoon vanilla
1/2 teaspoon orange blossom water
4 tablespoons unsalted butter melted
Nutmeg freshly grated for garnish

Instructions

In a small saucepan, combine water and millet and bring to a boil. Simmer 30 minutes or until millet is tender. Drain off any remaining liquid and stir frequently while millet cools so it does not clump,
In a medium bowl, combine cooked millet with sour cream, evaporated milk, raisins, sugar, vanilla and orange blossom water. Mix well to combine. Stir in butter, then sprinkle with nutmeg. Chill at least an hour or until ready to serve.

Nutrition