Top 3 Senegalese Seafood Dishes

Thieboudienne is the national dish of Senegal, an aromatic combination of fish, vegetables, and rice in a hearty tomato sauce flavored with garlic and chili. Fish, vegetables, and rice are usually served separately, with a few lime wedges on the side, used for squeezing the juice over fish. It is believed that the dish was invented in the city of St. Louis in the 19th century.Expand

Capitaine à la Saint-Louisienne is a Senegalese fish specialty consisting of fish that is stuffed with a combination of spices. It is typically prepared with perch, more precisely Nile perch, because capitaine, which translates to captain is the term used for this fish type in Senegal. In Africa, the Nile perch is considered an essential food item and a delicacy. The method of preparation of this dish is similar to that of mulet farci à la Saint-Louisienne, another Senegalese fish delicacy. Juicy and packed with flavors, this specialty is usually served with a generous drizzle of sauce, accompanied by rice or chips on the side.Expand

Mulet farci à la Saint-Louisienne is a Senegalese fish delicacy from Saint-Louis. It consists of a cleaned, deboned mullet filled with a seasoned paste made with mullet flesh, parsley, cilantro, minced garlic, green onions, breadcrumbs, and tomato paste or finely chopped tomatoes. The fish can be stuffed either in its entirety or cut into larger pieces, and each piece is then filled with the fish paste. Once stuffed, the mullet is baked in a baking dish, over vegetables cut into pieces, and it is optionally drizzled with broth. Rice is typically served as an accompaniment to this fish specialty. Mullets are known as dems in Senegal; therefore, this specialty is also known as dem à la Saint-Louisienne or dem farci. The word farci is of French origin and derives from farcir, which means to stuff.Expand