15 Days Beginners Surf Camp in Ngor Island, Dakar, Senegal

Breakfast

For breakfast, the surf camp offers a wide range of tasty food, including West African fruit and jam, seasonal fruit of Senegal, cheese, butter, honey, and much more. There is also a wide range of beverages available, such as coffee, tea, hot chocolate, and local Senegalese tea.

For powering up, there are baobab and moringa powders available for power shakes. The baobab is known as the king of superfruits, as it contains vitamin C and antioxidants. This superfood has nearly four times more vitamin C than oranges and one of the highest antioxidant ratings.

Because vitamin C cannot be stored in the body, it is necessary to consume it on a daily basis. It is helpful in absorbing iron, which baobab powder also has in greater quantities per gram than red meat, lentils, and tofu.

The moringa leaves are rich in proteins and hold amino acids. They contain seven times as much vitamin C as oranges, four times as much calcium as milk, four times as much vitamin A as carrots, three times as much potassium as bananas, three times more iron than spinach, and more protein than chicken eggs.

Dinner

The camp takes pride in celebrating and encouraging people to discover the delicious traditional food of Senegal and West Africa. The food is completely fresh as the cook goes to the local market every morning to buy ingredients for the evening meal. The fish used is caught by the local fishermen on the island; therefore, it is fresh, local, and sustainable.

In addition to the local fish soup, fataya, or homemade moringa goat cheese, Mame also occasionally prepares delicious muffins. A choice of Senegalese vegan and vegetarian food is also offered. Please notify NGor Island Surf Camp upon arrival your requirements or if you suffer from any allergies.

Couscous is probably the most renowned North African dish. It can be prepared with lamb, mutton, chicken, or mergez, or all of them for the royal couscous. This dish is prepared with a wide range of vegetables, including potatoes, carrots, aubergine, turnip, celery, and zucchini. The mix of spices, like raz-el-hamout and paprika, makes it really tasty.

The Guinea broche or sweet potatoes leaves are cooked in different ways in Africa. One of the usual ways is to cook them as spinaches and prepare a sauce with them. The main ingredients that compose the sauce are cassava leaves, gumbos, tomatoes, onions, fish, palm oil, and salt and pepper. This sauce is served with white rice.

Mafé is an African dish cooked in Senegal, Mali, Ivory Coast, and Gambia. The taste comes from the main ingredient: peanut butter. The vegetables used are onions, cassavas, carrots, aubergine, and sweet potatoes. It can be cooked with all kinds of meat, chicken, beef, sheep, or fish, or simply without meat for vegetarians. Mafé is served with rice and some sauce spread on it.

Thiébou-dieun or rice and fish is the Senegalese national dish. The particularity of thiébou-dieun comes from the way of cooking it, simmered in tomato sauce and cooked in one single pot to allow all the ingredients to share their flavors together. There are no rules to cooking thiébou-dieun.

A variety of vegetables is used, including maniocs, cassavas, squashes or pumpkins, carrots, and aubergine. For the fish, it is the same as the vegetables, it depends just on the fisherman. This dish can also be cooked with meat and is called thiébou-yapp or rice and meat.

Thiou curry can be prepared with different meats, such as lamb, chicken, or beef. The meat is fried in a pan with some onions. The vegetables are cooked in the tomato sauce as with the thiébou-dieun, in order to have each ingredient share its flavor. Cabbage, sweet potatoes, carrots, cassavas, gumbos, and green and yellow pepper give colors to this dish. That makes it as colorful as delicious. It is served with white rice.

Vermicelli meat is a savory food. The meat is first cooked in some water and garlic in order to give it its tenderness. The soup stock is kept away and used to finish the sauce. The meat is fried with the onions for a few minutes. Then mustard, vinegar, spices, and the classical salt and pepper are added.

Once it is well seasoned, it is time to add the soup stock to the preparation and let it simmer down until it gets the right smoothness. In other places, the vermicelli is cooked with a little bit of sugar, vinegar, and saffron diluted in water.

Yassa fish balls is another Senegalese dish. The balls are made with minced fish, salt, pepper, garlic, some spices, and stale bread to give the balls consistency. Then, they are ready to be shaped and fried. The sauce is made with fresh tomatoes and onions, as well as vinegar, salt, and pepper. Yassa fish balls are served with white rice.