Chereh or Chere
This is made with dried coos (millet)
and is specially steamed & can be served with almost any sauce.
A pudding made from couscous bathed in a sweet mix preparation.
Chew i Kong
Fish stew made with catfish; cooked in palm oil and served with rice.
Cew i Yappa
Beef stew served with rice. Could also be made with fish instead of
Also common in Senegal it is grilled and cooked chicken
(marinated) made with onions, herbs and spices served on a bed
of rice or couscous.
Domoda or 'mafé'
in chicken, beef or fish variations & it means ground nut stew or
peanut butter stew & is a favourite Gambian dish made with onions, tomato paste, salt, pepper, No oil is used in the dish as the
nuts contain all the oil necessary for flavour. Served with rice
Fufu or Fuffu
Fufu is a starchy accompaniment for stews or other dishes with sauce.
It is basically dumplings made from flour derived from plantain, yam,
potato or cassava. Commonly served with Okra soup in The Gambia.
Jollof Rice (Benachin)
This when translated means "one dish" in Wollof &
basically is rice cooked in a fish, chicken or beef sauce with
the various tastes that one can achieve coming from the
variations in cooking ingredients and methods. In Senegal it is
referred to as 'ceebu jen' or 'ceebu yapp'.
Lah or Lakh
Lah is a kind of sweetened porridge mix made from the
fruits of the
baobab tree, millet couscous and peanut butter.
Plasas or Palasas
Beef and spinach stew cooked in palm oil and served with rice.
Superkanja or Supakanja
dish means Okra stew is traditionally cooked with 'lady's
fingers', palm oil, smoked fish & beef and served with rice or