Senegal

Tony met with a group of entrepreneurs to discuss the economy of Senegal to have drinks.

Tony watched local musician Youssou N’Dour perform at this restaurant. They also ate beef mafe served with rice, a stew thickened with ground peanuts. Tony says, "there are similar preparations throughout West Africa, but the Senegalese version is particularly great."

Tony ate with rapper Djily Bagdad. They ate dibi, roasted meat served on paper with grilled onions and mustard.

Tony met with a group of women (Fama Diof, photographer; Umi Nador, journalist and TV presenter; Minyel Tal, entrepreneur) to discuss gender roles in a mostly Muslim country. They ate clams, sea urchins, and thiof fish.

Tony met at this bustling food market with NPR West Africa correspondent Ofeibea Quist-Arcton.

Not sure if this is the correct location. Tony said the beach was called "Coeur. de Cassazione" but I could not find this on the map. He ate with Pierre Thiam, a renowned chef and cookbook author. They had yassa, made with a local fish called ciof, "cooked simply on the bone, wrapped in foil, and steamed over the fire, served with a mignonette style sauce with onions; grilled mussels, sea urchin."

Tony had a street food dish called ndambe, a spread of spicy lentils on a baguette. You buy the baguette from this bakery, then go to the woman on the street who has the lentils to spread on it.

Tony had a meal with locals. They ate mulet farci, a stuffed baked local fish called mullet, stuffed with bread and vegetables and baked.

The pink lake, as it is called, is a site for harvesting salt, but is also known as the finish line "for a legendary trans-African endurance race." Tony sat with a driver as they did some offroading then had a meal together.

Tony ate the Senegal national dish with some locals. The national dish is called ceebu jen (meaning rice with fish). The fish they used was "Senegalese grouper, scored and stuffed with a mixture of garlic, parsley, and peppers, then slow simmered in a hearty tomato broth, infused by a funkatizing goodness brought by fermented conch and salt fish, served over rice and vegetables."