Senegalese gastronomy
Transcript of Senegalese gastronomy
The notion of TERANGA
The gastronomy of Senegal is an institution. First of all, his
founding principle is the legendary ” Teranga ", which means the
hospitality. It is about a value, about a good manners, anchored in
the Senegalese culture, which privileges the user-friendliness and
the relational. The foreigner is always received in a very warm
way and obligingly. During the traditional meal, the neighbors,
the family, the friends and the guests group together around a big
unique dish, the “Bol".
The national dish
The national dish is the “ceebu jën" famous, of Wolof origin and which pronounces " tchiéboudienne ". It is about a dish with rice, with fish and with vegetables. Among fishes, the suntanned grouper is the most used but it is possible to replace him by the hake or still by the sea bream. We add some dried fish and a dried mollusk. Vegetables consist essentially of carrots, white cabbage, roots of manioc, sweet potato and gumbos.
ceebu jën
A little of history!!!
These culinary traditions were imported in France and "Teranga" is widely practiced within the families of Senegalese origin installed in France.
So, to a traditional Senegalese, a prayer to enter directly having struck. Nothing more annoying for a Senegalese, that somebody who taps in the door but who does not enter!!!