2. 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".
3. 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
4. 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!!!
