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Dakar

  • Introduction
  • How to burn it off
  • Where to stay

What to Eat

  • A sandwich of accara from a street stall in Dakar, Senegal.

    Accara

  • Three small cups of ataya from Dakar, Senegal.

    Attaya

  • Two breakfast baguettes on newspaper in Dakar, Senegal.

    Baguette breakfast sandwiches

  • Freshly fried beignets in a newspaper from Dakar, Senegal.

    Beignets

  • A cup of cafe touba from Dakar, Senegal.

    Café Touba

  • A plate of ceebu jën from Le Pointe E in Dakar, Senegal.

    Ceebu jën

  • A plate of ceebu yapp, or rice and lamb, from a rice shack in Dakar, Senegal

    Ceebu yapp

  • A pile of dibi or roasted meat from Mbote 2 in Dakar, Senegal.

    Dibi

  • A plate of Senegalese fataya and kaani sauce from Ile de N'Gor, Dakar

    Fataya

  • A plate of filet de carpe rouge, a local fish, in Dakar, Senegal.

    Local seafood

  • Mafe, a typical Senegalese dish pictured from a Dakar restaurant

    Mafé

  • Close-up of a Senegalese-style hamburger, from Chez Joe in Dakar, Senegal

    Senegalese burger

  • Bouye juice from Le Point E in Dakar, Senegal.

    Senegalese juices: bissap, bouye, gingembre

  • A plate of soupe kandja from Marché Kermel in Dakar, Senegal.

    Soupe kandja

  • A cup of thiakry from Dakar, Senegal.

    Thiakry

  • A plate of thiou from Marché Kermel in Dakar, Senegal.

    Thiou

  • A plate of yassa poulet with rice from Point d’Interrogation in Dakar, Senegal.

    Yassa poulet

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