Senegalská kuchyně
Senegalská kuchyně byla ovlivněna francouzskou a portugalskou kuchyní. Hojně užívá arašídy, ryby, maso (skopové, kuřecí, hovězí), vejce, hrášek, rýže, kuskus, čočka nebo fazole.[1]
Z regionu Senegambie pochází jollof rice, jedno z nejznámějších jídel Afriky. Jedná se o smaženou rýžovou směs s chilli, zeleninou a masem (podobné španělské paelle).[2]
Příklady senegalských pokrmů
- Jollof rice[2]
- Yassa, pokrm z kuřecího masa, cibule, citronu a hořčice. Pochází ze senegalského regionu Casamance, dnes je rozšířený po celé západní Africe.[1]
- Kuskus
- Thieboudienne, rýžová směs s rybím masem a rajským protlakem[1]
- Maafe, arašídová omáčka[1]
- Avocat au crevettes, salát z avokáda a krevet[1][3]
- Soumbala, fermentovaná rozdrcená semena stromu Parkia biglobosa
- Footi, zeleninová omáčka rozšířená i v guinejské kuchyni[4]
- Thiakry, zákusek z jáhlového kuskusu
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Galerie
Thieboudienne
Maafe
Kuskus
Soumbala
Yassa
Příklady senegalských nápojů
Reference
V tomto článku byl použit překlad textu z článku Senegalese cuisine na anglické Wikipedii.
- ↑ a b c d e Senegal food and drink guide. World Travel Guide [online]. [cit. 2020-01-28]. Dostupné online. (anglicky)
- ↑ a b FAYE, Faya. Benachin Or Jollof Rice From Senegambia (Gambia-Senegal) Recipe by Faya Faye. Cookpad [online]. [cit. 2020-01-28]. Dostupné online. (anglicky)
- ↑ Avocat au crevettes | Traditional Appetizer From Senegal | TasteAtlas. www.tasteatlas.com [online]. [cit. 2020-01-28]. Dostupné online.
- ↑ Footi | Traditional Sauce From Guinea | TasteAtlas. www.tasteatlas.com [online]. [cit. 2020-01-28]. Dostupné online.
Externí odkazy
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Africa (orthographic projection).svg
Autor: Martin23230, Licence: CC BY-SA 3.0
Orthographic map of Africa
Autor: Martin23230, Licence: CC BY-SA 3.0
Orthographic map of Africa
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Poulet Yassa Chicken rice with onion sauce.jpg
Autor: T.K. Naliaka, Licence: CC BY-SA 4.0
A chicken and rice dish with a distinctive onion sauce. Traditionally eaten from a communal platter, with the onion sauce spooned on top of the rice just before eating. Many variations.
Autor: T.K. Naliaka, Licence: CC BY-SA 4.0
A chicken and rice dish with a distinctive onion sauce. Traditionally eaten from a communal platter, with the onion sauce spooned on top of the rice just before eating. Many variations.
MoroccanCouscous.jpg
Autor: Khonsali, Licence: CC BY-SA 3.0
This is one of the variations of Moroccan Couscous, actually a mix of the vegetable variation and the sweet (raisin+onion topping) variation
Autor: Khonsali, Licence: CC BY-SA 3.0
This is one of the variations of Moroccan Couscous, actually a mix of the vegetable variation and the sweet (raisin+onion topping) variation
Lyon 3e - Enseigne restaurant Lyon Dakar (janv 2019).jpg
Autor: Sebleouf, Licence: CC BY-SA 4.0
Enseigne du restaurant sénégalais Lyon Dakar, rue de Créqui, dans le 3e arrondissement de Lyon.
Autor: Sebleouf, Licence: CC BY-SA 4.0
Enseigne du restaurant sénégalais Lyon Dakar, rue de Créqui, dans le 3e arrondissement de Lyon.
Thiéboudiène Boukhonk with tamarind.jpg
Autor: T.K. Naliaka, Licence: CC BY-SA 4.0
A popular variation of Thiéboudiène or ceebu jen, a traditional rice pilaf with fish dish;tomato paste provides the red to the rice, typically served with a separate bowl of spicy pepper and tamarind condiment, in a large communal platter, eaten with spoons or by hand. It is customary to garnish the rice with the large pieces of fish and vegetables to display them when serving. In addition to very recognizable common types of fish and vegetables, are the distinctive regional flavorings of African eggplant diakhatou/jaxatu (Solanum aethiopicum) fermented tamarind seed pods(Tamarindus indica), dried green hibiscus leaves, two cubes of salt-cured 'yet' (a salt-water mollusk, Cymbium marmoratum) and two pieces of 'guedj' (salted cured fish chunks). The name Thiéboudiène Boukhonk is from Wolof language, spellings vary: thiéboudiène uses the French alphabet spelling, ceebu jen is the same word using the official Senegalese alphabet spelling. Ceeb means 'rice', ceebu means 'rice with,' jen means fish. Thiéboudiène is also seen as written as two words thiébou diène Names of this popular West African dish vary between languages and countries.
Autor: T.K. Naliaka, Licence: CC BY-SA 4.0
A popular variation of Thiéboudiène or ceebu jen, a traditional rice pilaf with fish dish;tomato paste provides the red to the rice, typically served with a separate bowl of spicy pepper and tamarind condiment, in a large communal platter, eaten with spoons or by hand. It is customary to garnish the rice with the large pieces of fish and vegetables to display them when serving. In addition to very recognizable common types of fish and vegetables, are the distinctive regional flavorings of African eggplant diakhatou/jaxatu (Solanum aethiopicum) fermented tamarind seed pods(Tamarindus indica), dried green hibiscus leaves, two cubes of salt-cured 'yet' (a salt-water mollusk, Cymbium marmoratum) and two pieces of 'guedj' (salted cured fish chunks). The name Thiéboudiène Boukhonk is from Wolof language, spellings vary: thiéboudiène uses the French alphabet spelling, ceebu jen is the same word using the official Senegalese alphabet spelling. Ceeb means 'rice', ceebu means 'rice with,' jen means fish. Thiéboudiène is also seen as written as two words thiébou diène Names of this popular West African dish vary between languages and countries.
Yassapoulet.JPG
The countries' national dish, the yassa poulet.
The countries' national dish, the yassa poulet.
Parkia biglobosa Soumbala.JPG
Autor: Marco Schmidt [1], Licence: CC BY-SA 2.5
Soumbala (Sunbala), a West African spice made of the seeds of the Néré, Parkia biglobosa. Foto taken at the market of Léo, Burkina Faso.
Autor: Marco Schmidt [1], Licence: CC BY-SA 2.5
Soumbala (Sunbala), a West African spice made of the seeds of the Néré, Parkia biglobosa. Foto taken at the market of Léo, Burkina Faso.