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Le 'sanglé', histoire d'un plat sahélien (Sénégal, Mali, Mauritanie)

Abstract : From the 17th till the mid-19th century, European sources presented " sanglé " and couscous as the major dishes in Senegambia and neighbouring areas. Stemming from two local words in Wolof and Fula, " sanglé " refers to millet or sorghum semolina and the various dishes it is used to make. These dishes have their own names, reported in the accounts left by Europeans. Served with a " bouillon " (a stock of meat, fish, vegetables, herbs and spices) or with milk products, " sanglé " is usually described in old sources as being served for the noon meal or a snack, couscous being reserved for the evening meal. " Sanglé " is prepared in several ways. The semolina cooked in salted water might be served (even nowadays) as a " porridge " in the morning. The much appreciated dish that comes from adding milk, honey, sugar and some other ingredients is the main form in which " sanglé " has been handed down from the past but with a different status: it is no longer the main dish but a snack or even a dessert. When cooked in a " bouillon " or " sauce ", " sanglé " seems to have been a less prestigious dish. In fact the recipes using semolina have been and still are less appreciated than the more time-consuming ones using flour. Moreover these recipes for dishes " from a single pot ", as the Soninke say, represent a sort of fast food from the past that is less prestigious than the dishes where a cereal and the " sauce " to be served with it are prepared separately. " Sanglé " recipes, though seldom used nowadays, are probably at the origin of Senegal's " national dish ", rice with fish or meat, millet or sorghum semolina having been replaced during the colonial period with broken rice imported from Indochina.
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Submitted on : Sunday, June 5, 2011 - 10:00:00 PM
Last modification on : Wednesday, September 28, 2022 - 4:20:10 PM
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Monique Chastanet. Le 'sanglé', histoire d'un plat sahélien (Sénégal, Mali, Mauritanie). CHASTANET M., FAUVELLE-AYMAR F.-X. et JUHE-BEAULATON D. Cuisine et société en Afrique. Histoire, saveurs, savoir-faire, Karthala, Paris, p. 173-190, 2002. ⟨halshs-00598249⟩



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