In the village of Soumbedioune, fishermen provide the fish that is used in "thébouidienne," a fish and vegetable stew that is served on white rice. The most colorful village is certainly M'Bour. In the late afternoon, everyone who hasn't gone off fishing heads for the beach, bucket in hand, to choose a fish for dinner, free of charge. On the beach piles of branches are waiting to smoke the fish. Thousands of mackerel, sardines, bonito and dorado will be dried on wood fires as night falls and the flames reflect off the pink bubus of the women.

When you enter the dining room, it is customary to pour water over your hands and dry them with a cotton towel. Then all the guests take their place at the table.

You can entertain like a grand Senegalese restaurant: with a long list of appetizers, a rich soup, a hearty main course (yassa, mafe, couscous) and dessert. But you could also host a village-style meal outdoors, preparing the food on a small charcoal grill.

At home, stewed dishes are very common - chicken "thiou," mafe with peanuts, or fish "thebouidienne" - served in glazed earthenware bowls containing enough for 3 or 4 people. Each guest uses the first three fingers of his right hand to take what he wants. The meal ends simply with fruit, followed by coffee served in the living room.

Generally the table is brightly colored: a vibrant table cloth with contrasting napkins will produce the desired effect. Add a floral centerpiece composed of red and yellow flowers to evoke the dominant colors of the markets. Add an African sculpture and eat your meal leisurely, since this is an occasion for conversing and enjoying the cool evening air.