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✨ Newdinner
Thieboudienne
Senegal's national dish — whole fish stuffed with parsley and chilli, simmered with tomatoes and vegetables, then served on deeply flavoured red rice.
⏱ 120 min🔥 620 kcalHard
★4.8(421)
11 recipes using tomatoes — Thieboudienne, yassa, mafé — bold, aromatic dishes from Senegal's rich culinary tradition.
These 11 senegalese tomatoes recipes are ready in about 121 minutes on average, with 360–680 kcal per serving, and 18% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Senegalese cuisine — Thieboudienne, yassa, mafé — bold, aromatic dishes from Senegal's rich culinary tradition — brings its own distinctive techniques and seasonings to every ingredient it touches. When Senegalese cooks work with tomatoes, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, frying, boiling and braising.
Sweet-acidic fruit that forms the backbone of sauces, stews and salads across nearly every cuisine. In this collection it's most often cooked with tomato paste, carrots, garlic, onions, cassava and flat-leaf parsley. The dishes here span senegalese classics ready in as little as 60 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Thiéboudienne (Senegalese Rice and Fish) is the highest-rated dish in this collection at 4.9★ from 680 ratings.
Senegal's national dish — whole fish stuffed with parsley and chilli, simmered with tomatoes and vegetables, then served on deeply flavoured red rice.
The meat version of Senegal's national dish: fragrant one-pot rice cooked in a rich tomato and onion broth with slow-braised lamb and vegetables.
Senegal's national dish — a hearty one-pot meal of rice cooked in rich tomato-fish broth with vegetables, deeply flavored with fermented fish and herbs.
A Senegalese one-pot rice dish — the Wolof ancestor of the West African jollof rice, cooked in spiced tomato broth with chicken, vegetables, and whole scotch bonnet peppers.
Rich, deeply savory Senegalese peanut butter stew with beef and vegetables — West Africa's most comforting dish.
Light Senegalese fish rice dish in a lemony, fragrant broth — a refreshing alternative to the richer thieboudienne.
West Africa's great peanut stew — lamb or beef slow-braised in a rich, earthy groundnut sauce with tomatoes and vegetables. Deeply satisfying, warmly spiced and velvety smooth.
Senegalese groundnut stew with beef, tomatoes and sweet potato — a rich and deeply satisfying peanut curry.
Senegalese lamb and rice — the meat companion to thiéboudienne, slow-cooked in rich tomato sauce with vegetables.
Senegal's national dish — fish stuffed with rof herb paste, simmered with vegetables, then rice cooked in the deeply red broth.
Senegal's national dish — broken jasmine rice cooked in a deeply spiced tomato and fish broth, served with whole stuffed fish, root vegetables and a tamarind sauce.
Ripe tomatoes smell fragrant at the stem and give slightly to a gentle squeeze. For cooking out of season, good-quality tinned tomatoes often beat pale fresh ones.
Store at room temperature, never the fridge, which kills their flavour and texture. Score and blanch to slip off skins; salting slices draws out excess water for salads.
A low-calorie source of vitamin C, potassium and the antioxidant lycopene — which actually becomes more available when tomatoes are cooked.
Most of these 11 Senegalese tomatoes recipes are ready in around 121 minutes from start to finish. The quickest, Senegalese Caldou (Fish and Rice with Lemon), takes about 60 minutes, while the slower-cooked dishes run up to 165 minutes.
Across this collection they range from about 360 to 680 kcal per serving, averaging 564 kcal — Senegalese Caldou (Fish and Rice with Lemon) is the lightest option at 360 kcal.
Senegalese Caldou (Fish and Rice with Lemon) is a great place to start — it's rated easy and comes together in about 60 minutes. 18% of the recipes here are beginner-friendly.
In these recipes, tomatoes is most often paired with tomato paste, carrots, garlic, onions, cassava and flat-leaf parsley. Senegalese kitchens also lean on its own regional aromatics, fats and signature spice blends.