18 Best Gambian Dishes and Foods

Benachin is the traditional Gambian version of Jollof rice, a famous rice dish of West Africa, particularly in the Senegambian region. This place was once governed by the Wolof or Jolof Empire in the 14th century.

Later, Benachin spread to Senegal, The Gambia, and Mauritania. To whip up this rich Gambian rice dish, people employ long-grain rice, onions, tomatoes, meat, and various vegetables. Furthermore, you can kick Benachin up a notch with spices like ginger, nutmeg, cumin, and chili.

The whole dish is prepared in a single pot, hence the name Benachin (literally “one pot”). You can enjoy Benachin for lunch or dinner, with different takes, including vegetarian and fish versions. Ceebu Jën is another name for Benachin in The Gambia and Senegal.

Domoda is a traditional peanut stew in The Gambia, as well as the country’s national dish. Each West African country has its own version of peanut stew, and The Gambian take is quite delicious.

The Gambian specialty stew is a savory blend of ground peanuts or peanut butter, garlic, onions, tomatoes, and a mix of seasonal vegetables like pumpkins and sweet potatoes.

Domoda can also be made with beef, bushmeat, or chicken. Alternatively, the vegetarian version, which is more popular, skips the meat altogether. Usually, Domoda can be served with white rice or Findi (a grain with a couscous-like texture).

Mbahal is a Gambian rice dish combining smoked and salted fish cooked with tomato sauce. This dish is one of the beloved Christmas dishes in Gambia.

Its sauce combines bitter tomatoes with either black-eyed or locust beans, chilies, groundnuts or crushed peanuts, and spring onions.

The Mbahal sauce is then mixed with white rice, achieving a texture akin to a risotto. Depending on the region of Gambia, there are different combinations of spices and vegetables. Locals have several different names for it, like Mbaxal and Nyankatang.

Nyambeh nyebbeh is a traditionally rich and hearty dinner of cassava and beans with a long history in Gambian cuisine. Locals often serve nyambeh nyebbeh with crispy fried fish.

The standard way of serving nyambeh nyebbeh’s cassava and beans is to arrange them separately in individual pots. The third pot is dedicated to a savory stew brimming with chili, fried snapper, onion, pepper, salt, and soup stock.

Ebbeh is a traditional soup from The Gambia that combines vegetables and seafood. The Gambian soup dish uses cassava, coco yam, or sweet potatoes, with a unique flavor profile drawing from bonga fish, catfish, crabs, and prawns.

The Gambian soup is simmered with a captivating mix of chili peppers, tangy lime juice, rich palm oil, stock cubes, and the sweet-sour tinge of tamarind. Ebbeh is everywhere in The Gambia, from marketplaces and street stalls to school canteens and restaurants.

Peppersoup is a traditionally spicy, light, and watery soup well-known in The Gambia. However, Peppersoup is also available in other West African countries and is often associated with Nigerian cuisine. Known for its heat, the soup requires calabash nutmeg, chili pepper, and assorted meats.

Peppersoup is an excellent appetizer. Outside Nigeria and The Gambia, you can find it in English-speaking countries in Western Africa, including Liberia, Sierra Leone, and Ghana. Locals tend to enjoy the soup alongside a cold beer or a soft drink, especially at local pubs.

Yassa is a traditional Gambian dish that comes from Senegal. Yassa is very spicy and has poultry, lamb, or fish as the main ingredient. People fry or grill it before simmering it with vegetables like bell pepper, black pepper, lime, mustard, onions, salt, and seasoning.

This spicy and protein-rich Gambian dish pairs well with rice, couscous, potatoes, or vegetables. Additionally, you’ll find varieties such as Yassa au Poulet (chicken Yassa) from the Casamance region or Poisson Yassa (with white flaky fish). Other iterations feature beef, prawn, or just vegetables.

Yassa is well-known throughout West Africa, especially in Senegal and The Gambia. Locals often marinate the meat the day before.

Gambian oyster stew is a traditionally creamy delicacy in The Gambia. There is a similar dish in the US, but it lacks the Gambian oysters harvested from the mangrove root swamps along the River Gambia. These succulent oysters give this amazing Gambian stew its delicious flavor.

To make Gambian oyster stew, the oysters are cooked with milk and cream. With a side of oyster crackers for a crunchy contrast, Gambian oyster stew is a unique combination of flavors and textures.

Thiakry is a famous pudding with a long tradition in The Gambia. But Gambians aren’t the only people in love with the pudding: People in West Africa usually have Thiakry as a snack and breakfast dish. Its base is made of couscous from millet or wheat and sweetened condensed milk or yogurt.

In addition, desiccated coconut and raisins provide Thiakry with a delightful crunch and sweetness. Known by various names like Thiacry, Chakery, or Degue, the treat is readily available at many street stalls and restaurants.

Afra (or Dibi) is a traditional grilled meat dish hailing from Gambian late-night snack culture. This type of grilled dish can go with many types of meat, like lamb, beef, chicken, fish, or even bushmeat. Before hitting the grill, the meat is thoroughly rubbed with delectable seasonings.

To top Afra off, locals like having Afra with mustard, a spicy sauce, and caramelized onions. Streetside grills (called dibiteries) and restaurants are the go-to spots for Afra.

Tapalapa is a traditional bread in The Gambia, Senegal, and Guinea. Composed of wheat and millet flour, the Gambian bread comes with optional additions of cowpea and maize flour, salt, water, and yeast. Interestingly, this bread has a flavor reminiscent of soft pretzels.

Baked in a traditional wood-burning oven made of mud brick, Tapalapa is similar to a French baguette but is smaller, heavier, and much more filling.

The Gambian bread is called Pain de Brousse (mountain bread) among mountain people. An integral part of meals at all times of the day, Tapalapa pairs well with diverse sides.

Its combination with Akara (savory bean fritter), beans, eggs, steamed fish, or jam is excellent for breakfast. Meanwhile, Peppersoup and Tapalapa make a hearty lunch and dinner.

Akara is a savory fritter with a long history in The Gambia. Hailing from Yorubaland in Nigeria, Togo, and Benin, Akara is also well-known throughout Africa. Enslaved Africans popularized it in the Caribbean and Brazil.

The Gambian fritter is made of cowpeas or black-eyed peas and deep-fried to a beautiful golden brown for an irresistible crisp exterior and a soft inside.

Served as a breakfast treat, a snack, or an appetizer, Akara harmonizes beautifully with Tapalapa bread. For an extra kick, dip Akara into Jimbo sauce, which is a fiery blend of chili, onions, and spices. You can easily find Akara at hotel destinations in listed countries.

Thieboudienne is a timeless rice dish of The Gambia and Senegal. This savory rice dish is also an essential part of the culinary landscape from Guinea Bissau and Mali to Guinea and Mauritania.

The Gambian version of Thieboudienne mainly focuses on fish, onions, rice, and a flavorful tomato sauce, all cooked together in a single pot. While each country usually adds its unique spin to Thieboudienne, the one in The Gambia is easily at the top tier.

Superkanja is a traditional okra stew born in the heartlands of The Gambia. Central to this classic Gambian okra stew is an array of mouth-watering ingredients, including okra, beef, catfish, and onions, given a flavorful edge with palm oil.

Superkanja sometimes includes prawns or crabs for extra protein. You can find Superkanja in both urban and rural areas, where locals scoop it up with bread or ladle it over rice.

Naan Mburu is an age-old rice pudding from The Gambia made from rice, baobab fruit, milk, sugar, and a selection of fruits like apples, bananas, and grapes.

In The Gambia, local Christians often prepare Naan Mburu to share with their Muslim friends and neighbors on Good Friday. You can buy this sweet food treat from hawkers or at restaurants.

Gambian fish cake and sauce are a twist on traditional fish cakes because the recipe contains no fish at all! Instead, this unique Gambian combo is a concoction of flour, fat, and salt, fried to a crisp and golden delight.

To prepare this Gambian fried dish, the dough is rolled and cut into precise circles, ready to be paired with fiery Jimbo sauce made of chili, onions, and spices. The combo is a must-try late-night street food in The Gambia.

Chewi Kong is a traditional Gambian stew that revolves around catfish, which is cleaned meticulously with hot water and lime to eliminate any slime. The fish is then tenderly simmered with a blend of vegetables, such as cassava, carrots, tomatoes, and cabbage.

The mouth-watering catfish stew also requires seasoning to amplify the flavor. In some variations, smoked catfish is used for a smoky note to the dish. With a side of steamed rice, Chewi Kong is a flavorful journey through traditional Gambian culinary arts.

Panket (or Panketo) is a time-honored fried pastry and affordable street food in The Gambia. Locals prepare Panket from corn or millet flour, water, and sugar, then shape the mixture to a round shape and deep-fry it. Understandably, Gambians always savor it immediately to enjoy the crispness.

You can select from two varieties of Panket: the corn flour Panket and the white flour Panket. The treat caters to different palates with two main flavors: sweet and salty. Spicy sauces are the go-to condiment to enjoy with Panket, creating a wonderful combination of flavors that characterizes Gambian dishes.