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Senegal Rice is a staple. Senegalese prefer broken rice, which is cheaper than whole rice and is more appreciated for its taste. Wheat also has become part of Senegalese diet. It is usually in the form of bread and the “Moroccan,� or wheat-based, couscous. Fresh bread, often baked over wood fires, is available in every village and in all neighborhoods. Couscous is made from a variety of cereal grains and is a basic food. In traditional villages, it is eaten almost every day, accompanied by peanut or tomato sauce with either fish or meat. In northern and central Senegal, couscous made from millet is a traditional dish. Its taste varies from sour and fermented in the center of the country to sweet in the northern regions. Mashed millet with sour milk and groundnut sauce also is commonly eaten. Corn-based dishes (couscous, porridge, and grits) are found in the south. Fonio, or hungry rice, the oldest of the African cereals, is appreciated today in Casamance and parts of east-central Senegal. Senegalese use large quantities of oil in their cooking. Senegal produces peanut oil, but most of it is exported. Most cooking oil is the imported and less costly vegetable oil. Palm oil is used to some extent in the Casamance. This oil is extricated from the fruit of a variety of palm tree and has a special taste. Some people who are not used to palm oil find it hard to digest. Senegalese enjoy vegetables and fruit with their meals. Vegetables are used primarily for flavor and are consumed in small quantities. Common vegetables are carrots, cabbage, turnips, manioc, okra, and bitter eggplant. Popular spices and flavorings include maggi, bissap leaves, netetou seeds, tamarind fruits, as well as dried and smoked fish. Meals often end with fruit. Senegal is not a large producer of fruit, although mangoes, grapefruit, papaya, oranges, lemons, melons, and guavas are grown locally. Bananas and pineapples are imported. Eating at Home Large meals are the general rule in Senegal. They are prepared to feed a large family and any drop-in guests. Food