Home  Culture      Cooking Page

Gambia Food Explanations

This is basically a barbecue prepared as fast-food using various meats with variations in preparation styles.

  Cherreh or Chere:
This is made with dried coos (millet) and is specially steamed & can be served with almost any sauce.

Chakery: see Desserts
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.

Chew i Yappa:
Beef stew served with rice. Could also be made with fish instead of beef.

Chicken Yassa:
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':
This comes 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 or couscous.

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: see Desserts
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:
This dish means Okra stew is traditionally cooked with 'lady's fingers', palm oil, smoked fish & beef and served with rice or Fufu.
Cooking Page

Home    Disclaimer   Privacy Policy

Copyright © 2009
Access Gambia All Rights Reserved.