There is a great mix of traditional dishes, usually consisting of seafood, meat and vegetables and of course with the influence of French cooking as well and with many of the hotel chef’s being French themselves you can be sure of some tantalising dishes...
Local dishes tend to be based around a staple and this is normally rice. A common meal in Senegal is meat with vegetables and rice, often cooked in a peanut sauce or mafé. Domodah is another variant of this, often with deep-orange palm oil added for flavour. The national dish of Senegal is the Tiéboudienne and it consists of rice baked in a thick sauce of fish and vegetables. Another local favourite is the riz yollof, which is sauce of oil and tomatoes with meat and vegetables.
In Saly there is a great choice of restaurants, covering all sorts of cuisine, and you can eat out most nights and try something new each time. The food in the hotels is also of a very high quality. In the Sine Saloum area you tend to be constrained by the isolation of many of the properties and as such the food choices are limited to the hotel restaurants, but as in the Saly region the food is uniformly excellent with the combination of French and local cuisines.