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By Ann Volkwein
These terms are transliterated from Wolof and their spelling can vary enormously.
Akara: A patty of black-eyed peas (about the size of falafel) seasoned with fresh onions, garlic, salt and herbs and then deep-fried.
Bissap Rouge: A beverage made from the leaves and buds of red sorrel, a relative of hibiscus. The "juice" is tart and is mildly sweetened for this drink. You can find red sorrel dried in health food stores, where it may be called sorrel or roselle.
Ceeb u Yapp: Rice with meat (lamb, beef or chicken).
Chicken Yassa: From the Casamance region of Senegal, Yassa is chicken (or sometimes lamb or fish) that is marinated in peanut oil and lemon, grilled, then stewed and served over rice with an onion and lemon sauce and hot chile. Other variations add stuffed olives, mustard or carrots.
Dakhar Juice: Tamarind juice. It is a light brown juice that is pulpy, sweet and sour, with a slightly earthy flavor.
Djere Djef: "Thank you."
Fayda: When sharing a meal, fayda is the practice of eating from a communal bowl by taking what is in front of you, and offered to you by your hostess, without infringing on the portions of others.
Guedge: Smoked fish used for flavoring certain dishes.
Mafé or Maté: A dish found all over West Africa. In Senegal it is chicken, beef or lamb in a creamy peanut-tomato sauce, served with seasonal vegetables and rice.
Ndiar: A sweetened buttermilk beverage thinned with water, with a dash of orange flower water.
Pastel: Often served as appetizers, these are savory pastries of light, delicate dough filled with ground fish and folded into small triangles. They are then fried or baked and served with and onion and tomato sauce with chile paste on the side.
Quinquiliba or Kinkeliba: A soothing herb that is often drunk as a tea. It has a refreshing and mildly nutty flavor.
Soupikanya or Soupon Kandia: Lamb, fish, smoked fish and baby okra stewed with spices and prepared with palm oil and rice.
Sow: Thick buttermilk, sometimes served sweetened with vanilla and sugar.
Tiakry: A Senegalese dessert that is similar to rice pudding but made with millet, coarse cornmeal or cous cous.
Thieb or Ceeb: Rice.
Thiebou Dienn or Ceeb u Jenn or Thiebu Djen: "Fish with rice," the national dish of Senegal.
Yete: Smoked mollusk used for flavoring.
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