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About Le Baobab Cuisine
The cuisine of Senegal is shaped by the tradition of its many ethnic groups, such as Wolof, Serer, Peul, as well as of its regions, from the Sahel to Casamance. Senegalese food thus reflects all of these high-quality cuisines and traditions, creating a very special and delicate mixing of tastes.
Because Senegal borders the Atlantic Ocean, fish is an important staple. Chicken, lamb, and beef are also used in Senegalese cooking, alongside fresh vegetables, sweet potatoes, yam, peanuts, and the very special scotch bonnet pepper.
Mafe, Yassa Poulet Braisè, Kaldou, Yassa Poisson, Roti Yam, the Senegalese Curry Chicken or the King Prawn sauteè a la Senegalaise…. These are just some of the specialties you can find at Le Baobab Cuisine. On Sundays, our Special Sunday African Roast, the Tiebou Dien. All food is served with white rice, couscous or green salad. While you wait for your main, we offer you a combination of Fataya, Nems, Pastelles, Boulettes or Crevette a la Saint Louisienne.
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