Senegalese food is generous, fish-heavy, and built around long lunches. The national dish is thieboudienne — rice cooked in a red sauce with fish, vegetables and tamarind — eaten communally from a single platter and worth seeking out at lunchtime, which is when most local restaurants serve it. Other dishes to know are yassa poulet (chicken in onion-lemon sauce), mafé (peanut stew), and grilled fish (poisson braisé) with attieké and onion. Lunch is the main event; dinner tends to start late and lean European, especially in the upmarket Almadies.