Saloum Rice · Peanut Powder & Dried Fish
Mbakhalou Saloum
Photo: T.K. Naliaka / Wikimedia Commons · CC BY-SA 4.0
The peanut powder comes from a crop that defines the region: the Sine-Saloum basin has been the heart of Senegal's groundnut belt since the colonial era.
Rice is cooked down with dried fish, meat, vegetables and chili, then finished at the very end with a generous stir of roasted ground-peanut powder, thickening the dish into something between a pilaf and a stew. It's named directly for the Saloum region, where it's a home-kitchen staple.
Why it's made this way: The dish's name ties it explicitly to the Saloum river region, where groundnuts and dried fish are both everyday pantry staples, folded together into one hearty rice dish.
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