Breakfast and dinner is included in the price.
Breakfast
We offer a wide range of tasty food for breakfast e.g. exotic west african fruit and jam, seasonal fruit of Senegal, cheese, butter, honey and much more. There are also a wide range of beverages available such as coffee, tea, hot chocolate and local Senegalese tea. Try our power shakes, for powering up in the morning. We have Baobab powder and Moringa powder.
This is how we make our shakes, but you can make them as youd like: Two spoons of Baobab powder, Two spoons of Moringa powder, two spoons of milk powder, fruit jams or fruits sweetened with honey and last but not least, water.
Baobab is the king of superfruits. Vitamin C is an essential nutrient and antioxidant found in abundance in Baobab powder. This superfood has nearly 4 times more Vitamin C than oranges, and has one of the highest antioxidant ratings. Because Vitamin C cant be stored in our bodies its necessary to consume it on a daily basis. Vitamin C is helpful in absorbing iron, which Baobab powder also has in greater quantities per gram than red meat, lentils and tofu.
Moringa leaves are rich on proteins and holds amino acids. Moringa powder is a natural source of protein. Moringa leaves contain: 7 times as much vitamin C as oranges, 4 times as much calcium as milk, 4 times as much vitamin A as carrots, 3 times as much potassium as bananas and 3 times more iron than in spinach. It also contains more protein than in chicken eggs!
Dinner
We take pride in celebrating and encouraging people to discover the traditional food of Senegal and west africa, which is extremely delicious. 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 our home made moringa goat cheese, Mame also occasionally prepares delicious muffins for us to enjoy at the camp.
Thibou-dieun (rice and fish) is the Senegalese national dish.
The particularity of thibou-dieun comes from the way of cooking it, often 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 Thibou-dieun. A variety of vegetables are used, including, maniocs, cassavas, squashes or pumpkins, carrots and aubergines. For the fish it is the same as the vegetables, depends just on the fisherman. This dish can also be cooked with meat and is called Thibou-yapp (rice and meat).
Mafe is a west african plate. Maf is an African dish cooked in Senegal, Mali, Ivory coast and Gambia. The principal taste comes from the main ingredients, the peanut butter. The vegetables used are onions, cassavas, carrots, aubergine, and sweet potatoes. It can be cooked with all kind of meat, chicken, beef, sheep and even fish or simply without for vegetarian. Maf is served with rice and some sauce spread on it.
Yassa fish balls is another Senegalese dish, you would be surprise of! The balls are made with minced fish, salt, pepper, garlic, some spices and stale bread to give the consistency to the balls. Then, there are ready to be shape and fried! Fresh tomatoes and onions composed the sauce add it vinegar, salt and pepper. Yassa fish balls is served with white rice.
Vermicelle 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 use to finish the sauce. The meat is fried with the onions for few minutes then mustard, vinegar, spices and the classical salt and pepper are added. Being well-seasoned its time to add the soup stock to the preparation and let it simmer down until the right smoothness. In the meantime, the vermicelli are cooked with a little bit of sugar, vinegar and saffron diluted in water.
Thiou curry is another west African plate. This dish can be prepared with different meats as lamb, chicken or beef. The meat is fried in a pan with some onions. The vegetables cook in the tomatoes sauce, as the Thibou-dieun, in order that each one share their flavor. Cabbage, sweet potatoes, carrots, cassavas, gumbos, green and yellow pepper give colors to this dish. That makes it as colorful as delicious. Served with white rice.
Guina broche (sweet potatoes leaves sauce). The sweet potatoes leaves are cooked in different ways in Africa. One of the usual way is to cook it as spinaches and prepare a sauce with. The main ingredients who compose the sauce are cassava leaves, gumbos, tomatoes, onions, fish, palm oil, and salt and pepper. This sauce is serve with white rice.
Couscous is probably the most renowned north african dish. It can be prepared with lamb, mutton, chicken or mergez and even with all of them for the royal couscous . As the other meals, couscous is prepared with a wide range of vegetables, potatos, carrots, aubergine, turnip celery and zucchini. The mix of spices, for example raz-el-hamout and paprika, makes it really tasty.
Exclusions
- Drinks and lunch are not included in the price.
