Afra:
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. |
