The food of The Gambia and Senegal shares a common Wolof and Mandinka heritage, with French and Portuguese influences laid on top. Here are the dishes you shouldn't miss.
Thieboudienne (Senegal) / Benachin (Gambia)
The national dish of Senegal — and a Gambian staple under a different name. A one-pot rice dish with fish, vegetables (cassava, carrot, cabbage, aubergine) and a tomato base. Eat with a spoon, or with the right hand from a communal bowl.
Yassa Poulet
Chicken marinated in lemon, mustard and onion, then slow-cooked. The Senegalese version is sharper; the Gambian version sweeter. Served with rice.
Domoda
A peanut stew, usually with beef or chicken. Comfort food.
Where to eat
In Dakar: Chez Loutcha (Senegalese-Cape Verdean), La Calebasse (upscale Senegalese). In Kololi: Yabouy Home Cooking School for a hands-on lesson, or Calypso in Bakau for the casual beachfront version.