A cooking class in Dakar to learn two dishes that all of Senegal knows: thiéboudienne and mafe. Ingredients, apron and meal are included, beginners are welcome, and the session ends at the table, with the dishes you have prepared.

What you learn, step by step

The class begins with an introduction to local ingredients: fish from the coast, vegetables (carrot, aubergine, cassava), mild spices, peanut paste, broken rice, herbs and condiments. You discover the origin of each dish and its regional variations.

• Thiéboudienne, the rice and fish dish: cleaning and seasoning the fish, cutting and cooking the vegetables, preparing the nokoss (a blend of herbs and spices), the sauce, then cooking the rice in the fragrant broth.
• Mafe, a peanut-paste stew: aromatic base, cooking the vegetables, peanut paste, a choice of meat or a vegetarian version, final seasoning.

The class has a friendly atmosphere, and the session ends with tasting the dishes you have prepared. Participants may be split into stations (vegetables, sauce, rice), for a more interactive experience.

The options and what to know

The menu offers four options, all priced per person: a 1-hour theory cooking class, a 2-hour hands-on cooking workshop, a 3-hour Senegalese cooking class (in Yoff) and a day-long pastry class. Ingredients, apron and meal are included.

Dishes may vary slightly depending on the day’s supplies, and the mafe can be adapted to a vegetarian version depending on the ingredients. Thiéboudienne takes several steps: the timing is optimised for a smooth class, and some steps may be simplified. Comfortable clothing is recommended, as the kitchen can be hot. A recipe sheet may sometimes be handed out at the end of the session. Children can take part in simple steps.

If you live in Dakar, it is an idea for an outing with several people, or a weekend gift for friends. If you are visiting, it is the best way to understand a dish before ordering it in a restaurant.

Cooking in the heart of Dakar

The class takes place in Dakar, in the spirit of the Plateau and Médina neighbourhoods. To understand the produce better, a detour through the emblematic markets of Dakar lets you see the vegetable and spice stalls.

After the class

The natural follow-up is a walk along the corniche, or the crossing to Gorée Island or Ngor Island to extend the day. Other Senegalese cooking classes and craft workshops let you carry on.