Senegal Culture
Music
Senegal's musical heritage is better known than that of most African countries, due to the popularity of mbalax, which is a form of Wolof percussive; it has been popularized by Youssou N'Dour. Sabar drumming is especially popular. The sabar is mostly used in special celebrations like weddings.
Another instrument, the tama, is used in more ethnic groups. Other popular Senegalese musicians are Pape Diouf, Baba Maal, and Thione Seck.
Folk music
Senegalese music is distinct from ancient Mande music, or its purer expression in modern Malian music, by the influence of Serer polyphony and the Islamic brotherhoods which are spread throughout the country. In addition, Senegalese music is more uptempo and lively than the sedate, classical sounds of Malian griots.
Modern history
During the colonial era, Senegal was colonized by France, and the people grew to adopt a French identity. Many, though not all, Senegalese identified as French instead of any African ethnicity. Post-independence, the philosophy of negritude arose to counteract this trend. The first President of Senegal, Léopold Sédar Senghor (also a poet) was one of the primary exponents of negritude, which espoused the idea that the griot traditions of Senegal were as valid, classical and meaningful as French classical music.
Cuisine
The cuisine of Senegal is similar to other cuisines found in West Africa, but at the same time has its own unique dishes. Distinguishing influences on Senegalese fare include the nations many ethnic groups, the largest being the Wolof; Islam, which first penetrated the region in the 11th century; and various European cultures, especially the French, who held the country as a colony until 1960.
Because Senegal borders the Atlantic Ocean, fish is an important staple. Chicken, lamb, and beef are also used in Senegalese cooking, but not pork, due to the nation’s largely Muslim population. Peanuts, the primary crop, as well as couscous, white rice, bananas, sweet potatoes, lentils, black-eyed peas and various vegetables, are also incorporated into many recipes. Popular fresh juices are made from bissap, ginger, Buy (pronounced bouy) which is the fruit of the baobab tree also known as "monkey bread fruit", mango, or other fruit or wild trees.
Senegalese dishes include: Thiéboudienne (flavoursome marinated fish cooked with tomato paste and a variety of vegetables, the national dish of Senegal.), Maafe (seasoned fish, chicken, lamb, or beef cooked with vegetables in a tomato and peanut butter sauce) and Dibi (simmered, grilled lamb) amongst many others. For more information on Senegalese recepies: Senegal: Recipes and Menus from Africa, University of Pensylvania
Senegal's musical heritage is better known than that of most African countries, due to the popularity of mbalax, which is a form of Wolof percussive; it has been popularized by Youssou N'Dour. Sabar drumming is especially popular. The sabar is mostly used in special celebrations like weddings.
Another instrument, the tama, is used in more ethnic groups. Other popular Senegalese musicians are Pape Diouf, Baba Maal, and Thione Seck.
Folk music
Senegalese music is distinct from ancient Mande music, or its purer expression in modern Malian music, by the influence of Serer polyphony and the Islamic brotherhoods which are spread throughout the country. In addition, Senegalese music is more uptempo and lively than the sedate, classical sounds of Malian griots.
Modern history
During the colonial era, Senegal was colonized by France, and the people grew to adopt a French identity. Many, though not all, Senegalese identified as French instead of any African ethnicity. Post-independence, the philosophy of negritude arose to counteract this trend. The first President of Senegal, Léopold Sédar Senghor (also a poet) was one of the primary exponents of negritude, which espoused the idea that the griot traditions of Senegal were as valid, classical and meaningful as French classical music.
Cuisine
The cuisine of Senegal is similar to other cuisines found in West Africa, but at the same time has its own unique dishes. Distinguishing influences on Senegalese fare include the nations many ethnic groups, the largest being the Wolof; Islam, which first penetrated the region in the 11th century; and various European cultures, especially the French, who held the country as a colony until 1960.
Because Senegal borders the Atlantic Ocean, fish is an important staple. Chicken, lamb, and beef are also used in Senegalese cooking, but not pork, due to the nation’s largely Muslim population. Peanuts, the primary crop, as well as couscous, white rice, bananas, sweet potatoes, lentils, black-eyed peas and various vegetables, are also incorporated into many recipes. Popular fresh juices are made from bissap, ginger, Buy (pronounced bouy) which is the fruit of the baobab tree also known as "monkey bread fruit", mango, or other fruit or wild trees.
Senegalese dishes include: Thiéboudienne (flavoursome marinated fish cooked with tomato paste and a variety of vegetables, the national dish of Senegal.), Maafe (seasoned fish, chicken, lamb, or beef cooked with vegetables in a tomato and peanut butter sauce) and Dibi (simmered, grilled lamb) amongst many others. For more information on Senegalese recepies: Senegal: Recipes and Menus from Africa, University of Pensylvania
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