Senegal Food Tour: 24 Hours of Unforgettable Cuisine | Epic Food Journeys with Mark Wiens | Nat Geo

In this episode, Mark Wiens dives deep into the heart of Senegal, where food is the ultimate act of hospitality and everyone is invited to a seat at the table. Join Mark for an intensive 24-hour Dakar food tour that explores the iconic flavors, bustling local markets, and family kitchens that make Senegalese cuisine some of the best in Africa. From the legendary Thiéboudieune to smoky Dakar dibiterie lamb, experience all Senegal has to offer.

The day begins with a classic Senegalese breakfast on the go at Chez Ndeye, which specializes in "Pain Ndambe," a baguette filled with black eyed peas, hard boiled egg, and chili sauce.

From there, Mark travels to Yoff Fishing Village, located on the northern coast of Dakar, and home to a thriving fishing community that sells their catch on the beach. He meets up with Fatou Bintou Faye to buy fresh fish to cook later on in the day.

Dakar is home to a vibrant Senegalese street food scene, and tucked within Sandaga Market, there's an alley of stalls selling pre-made dishes. After perusing the selection, Mark tries yassa curry, and onion stew with meat and lots of "goana" chilies!

Originally from the islands of Cape Verde off the West Coast of Africa, Restaurant Chez Loutcha began in 1969 and is now run by the third generation. Serving Senegalese dishes, Mark tries maafe (peanut butter sauce stew), yassa (onions stew with shrimp), and soupe kandja (okra stew).

As dinner time falls, Mark meets back up with Fatou Bintou Faye to cook Thieboudienne (literally rice and fish), the national dish of Senegal. Creation of the complicated meal involves many steps and dozens of ingredients from rice to fish to chili peppers. The thieboudienne is served on a communal tray and Mark sits with the host family to enjoy the meal.

Senegal takes BBQ meat to a whole new level and Mark travels to Dibiterie Le Mboté 1 to experience it. Fresh lamb is chopped up with a machete, salted, grilled over a bonfire, and served with onions and mustard chili sauce.

Late at night in Dakar, Mark meets up with friend and tour guide Pape Tata Ndiaye, to learn about a Senegalese Tangana. Diop Tangana L’Islam is a place where people come to eat and socialize, and Mark and Pape eat their special soup, and a small mountain of grilled lamb topped with fries and onions.

From the first bite of Pain Ndambe to the communal tray of Thieboudienne, 24 hours in Dakar showcases that hospitality is at the core of Senegalese food and the best meals are the ones shared.

Chapters 📚
00:00 - Welcome to Dakar
01:15 - A Classic Sengalese Breakfast (Pain Ndambe)
03:41 - Yoff Fishing Village
04:44 - Sandaga Market
08:40 - Salvadora Persica (the "Toothbrush Tree")
10:09 - Chez Loutcha
15:35 - Thieboudienne
18:33 - Dibiterie Le Mboté
21:40 - Tangana

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Senegal Food Tour: 24 Hours of Unforgettable Cuisine | Epic Food Journeys with Mark Wiens | Nat Geo
https://youtu.be/D1GXUWUNeRE

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