Bissap is not actually a dish, but the most popular drink in Senegalese cuisine. Firire is a dish from Senegalese cuisine based on fried fish and onion sauce, served with fries, salad and bread. It consists of chicken pieces marinated in a mixture of onions, lime juice, vinegar and peanut oil, before being grilled over a wood fire and then cooked over low heat in its marinade. It consists of meatballs made of mutton, sweet potatoes, potatoes, white beans, cabbage, carrots, dates, raisins and a tomato sauce. CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHYA celebratory cup of Attaya (green tea brewed with fresh mint and sugar) prepared by chef Mouhamed Ndiaye (aka Chef Mo) is enjoyed by Fallou Diouf (from left), Chef Mo and chef Cheikh Ndiaye, just after meal preparation.

It’s also high in calcium, iron and protein.This beverage made from hibiscus (also called roselle and sorrel) blossoms is consumed from the Caribbean to South America to Africa and Asia. For cooks from Nigeria to Texas, this unusual vegetable is a treasured ingredient and a reminder of home. cr…

Caldou is a recipe based on fish cooked in palm oil and served with vegetables and rice, served with a lime sauce. Because Ndiaye prefers to make healthier versions of traditional dishes, he substitutes smaller quantities of Worcestershire or soy sauces for the highly salty Maggi flavorings and prefers small whole grains like millet and fonio (both widely eaten in Senegal) to rice.Joining them was Mouhamed Ndiaye (no relation to Cheikh, who says “Ndiaye” is as common a name in Senegal as “Smith” or “Jones”), a chef and friend of Cheikh’s, who brought the equipment for “attaya,” the tea ceremony that is part of every Senegalese day. The preparation of the fish can be done in many different ways. about Noma's Sister Restaurant 108 to Close Permanently about Chef Marco Pierre White's Top 10 Moments on MasterChef Australia about South Africa: Restaurants Fight Back with #JobsSavesLives about Learn to Love Brussels Sprouts like Jacques Pepin about Magnus Nilsson to tell all in Fäviken: 4015 Days, Beginning to End He lightened up the dish by not cooking the peas so long and by serving the ndambe in lettuce wraps rather than on bread.One cup (about 6 ounces) of dried peas will yield 2 cups of soaked peas. They met in the kitchen of Project Community Connections Inc., a nonprofit that works to rehouse the homeless. It's a refreshing juice made from hibiscus flowers, water, sugar, mint or orange blossom. Chef Cheikh Ndiaye garnishes his finished dish with slices of bell pepper in green, yellow and red, for the colors of Senegal’s flag. Bassi Salte is a couscous of millet. Ndiaye says it’s considered the national drink of Senegal.Per cup: trace calories (percent of calories from fat, 0), trace protein, trace carbohydrates, trace fiber, no fat, no cholesterol, 8 milligrams sodium.Chef Cheikh Ndiaye teaches 12-year-old Fallou Diouf (who is half Senegalese) to cook some of the national dishes of his father’s homeland in the kitchen of Project Community Connections Inc. recently. Chef Cheikh Ndiaye says most often the peas are cooked to mush. Chicken is generally more popular and less expensive than other meats. Ndiaye garnishes his finished dish with slices of bell pepper in green, yellow and red, mimicking the colors of the flag of Senegal.Fonio is another ancient grain that is getting more attention these days. CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHYChef Cheikh Ndiaye (background) guides 12-year-old Fallou Diouf’s cooking efforts. Their last name is a common one in Senegal. It can take hours and the teapot is kept boiling with more water added as the day goes on,” said Mouhamed.Cooking done, the chefs and Fallou sampled the dishes they’d prepared, and Cheikh explained the principle of “eating around the bowl.”Meals in Senegal are often served in one large communal bowl. Each round is poured from a tea kettle held high with the tea cascading into small glasses.

This is a rice base topped with a peanut paste sauce and usually accompanied by meat and vegetables. Millet, which is drought-resistant, is a vital crop in Senegal. Tomatoes, black-eyed peas, onions and peanuts are used in numerous dishes and thious, or stews. It was invented by Penda Mbaye, a famous nineteenth-century cook, and consists of fresh fish, dried fish, rice and tomato-garlic-onion-chilli puree, all served with many vegetables like pumpkin, cassava, eggplant and carrot. Served atop a big dish of jasmine rice, it’s traditionally eaten with the fingers, each diner dipping only into the portion directly in front of him or her. Mafe- THICK flavorful peanut butter and tomato stew with chunks of chicken (the chicken did not taste seasoned, wish it was) and chunks of vegetables (yam, squash, okra), served over white rice. It is a tiny, tiny form of millet that’s been cultivated in West Africa for thousands of years. Mafe is a dish from Mali adapted to Senegalese cuisine. This process gives a particular taste to any of the many of Senegal’s dishes. One of the most common used fish is the white grouper, but one can also find mullet, tuna, swordfish or any other of the local rich variety. Tropical fruit and rich desserts end meals.

Lakhou bissap is a dish from Central and Western Senegal made from semolina and meat. Sometimes the fish braised, others are smoked, dried or salted. Rice, couscous and French bread are common starches.

STYLING BY CHEIKH NDIAYE AND FALLOU DIOUF / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHYChef Cheikh Ndiaye, who was born in Dakar, Senegal, says Bissap (iced hibiscus tea) is considered the national drink of his homeland.

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