Firire

In Senegal, fried fish is referred to as Firire - a derivation of a French Frire (meaning "to fry"). If you do not want to bother with the fish bones, you could use fish fillets instead. However, most locals in Senegal prefer eating with their fingers. During the meal, they would grasp the heads or tails of the salmon to better retrieve the hidden crispy morsels of flesh.

In most types of meals and occasions, this famous Firire dish is served with an onion sauce. (some people prefer fries, salad, and toast). The meal is created with many ingredients, including salmon, oil, salt, chili powder, green pepper, pepper, cherry tomatoes, salad, mustard ,vinegar, garlic, and onions. Senegalese people like to eat Firire for dinners rather than breakfasts and lunches.

There are some small tips to make a Firire dish look visually appealing. First, arrange salad greens that have been marinated in a dish. Next, you should make a hole in the middle and place the fish there. Combine the cherry tomatoes with the basil, before covering them with some cucumber slices. Last but not least, mix the sauce and the plantains together.