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| | Senegal cooking, a mix of culture |
 | | The Senegalese food is amongst those of african countries that without a doubt was most influence by foreign traditional culinary art, especially in Dakar, capital polyethylene, multicultural, open towards the outside, attracted by whats new, curious to discover but not necessarily ready to adopter, ready to diversify there food in a modern way. |
 | | The cube "maggi" made a resounding entry in the Senegalese cooking especially in Dakar, a few large companies fight with advertising campaigns and special formulas (chicken, shrimps,spices taste) to win are conserve a part of the market. |
 | | The list of ingredients used in certain regions is long, as the Senegalese have introduced in their dishes plants,leaves, and local fruits that you will not necessarily detect their presence. |
| www.au-senegal.com /art_en/cuisine.htm (2448 words) |
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