are similar to that of chebu yap: the chicken is first fried with herbs and spices, and later soaked in water and mustard. When the rice is to be added, it is usually garnished with carrots. Thiébou guerté or chebu gerte—"The Rice of Peanut." Peanuts are known to be Senegal's cash crop. It too follows the same preparations and procedures as chebu yap and chebu ginaar, where the meat is first fried with herbs and spices. However, peanut butter is added to the dish, replacing mustard, which is added with water to allow the meat to soak up all the flavour. Creating a thick paste, rice is then added to the mix. This dish is not very well known and is rarely cooked by the Senegalese, but if so, only on special occasions. Yassa—Now popular with other West African countries, yassa is chicken or fish first marinated with spices, then simmered with onion, garlic, mustard, and lemon juice. This creates a chicken and onion sauce side-dish that is served with plain white rice. Chere—a millet couscous found in Senegal, Gambia and Mauritania. Maafe—seasoned fish, chicken, lamb, or beef cooked with vegetables in a tomato and peanut butter sauce. Bassi-salté— A traditional stew, seasoned meat cooked with tomato paste and vegetables over the local couscous called chere. Sombi—sweet milk-rice soup. Capitaine à la Saint-Louisienne—perch stuffed with spices. Footi—a vegetable sauce Ndambé or ndambe—beans cooked in a spiced tomato paste, typically served on bread as a breakfast sandwich. Fattaya—most often a street food, fried dough filled with French fries, a thick yassa onion sauce, a fried egg, and a bit of ketchup and hot sauce. Desserts Thiakry—a couscous pudding. Lakh - a pudding made with Thiakry grains and a more liquid yogurt. Cinq Centimes—the Five-Cent Cookie, a peanut cookie popular in marketplaces. Banana glacé—a sophisticated banana soup dessert created by Mamadou, owner of Les Cannibales Deux Restaurant in Dakar. Drinks Powdered milk—which is imported—is preferred over other local milks. Curdled milk is very popular. The consumption of fresh fruit juice is not very common. Bissap is the most popular beverage. It is a purplish-red juice made from hibiscus flowers, water and sugar. Fresh mint leaves and orange blossom are sometimes added. Other juices are also drunk: dakhar (tamarind juice), gingembre (ginger brew), bouye (brew made from baobab fruit, also known as "monkey bread"). Tea is also highly popular. Local beers (Gazelle and