In brief
- Senegalese pastel: fried half-moon pastry, stuffed with fish
- Origin: Senegal, West Africa
- Key ingredients: wheat flour, white fish, onion, garlic, chilli
- Eaten as an appetiser or a snack, often sold on the street
Origins and cultural history of the Senegalese pastel
The pastel is a fried, half-moon-shaped pastry, stuffed with flaked fish and spiced with aromatics. It is found in the streets and markets of Senegal, where it is eaten as an appetiser or a snack, alongside kaani sauce, made with onions, tomato and chilli.
The word pastel comes from Portuguese, a trace of the trading posts once set up along the Senegalese coast. In Guinea and Mali, a very similar fried pastry, stuffed the same way, goes by the name fataya. Served hot straight from the fryer, the pastel accompanies convivial moments, from neighbourhood celebrations to informal meals eaten on the go.
What are the key ingredients of the Senegalese pastel
A good pastel comes down to two distinct preparations: a supple dough that browns well when fried, and a filling of flaked, seasoned fish. The spices and condiments are found in African grocery stores, including NKOSI.
- Wheat flour
- White fish (pollock, cod or thiof)
- Onion
- Garlic
- Chilli
- Fresh parsley
What to know about Senegalese pastel
Senegalese pastel is a fried half-moon fritter, filled with flaked white fish and seasoned with onion, garlic, chili pepper and parsley. It is served hot, straight from the fryer, as an appetizer or snack, with kaani sauce made with onions, tomato and chili pepper. It is found in the streets and markets of Senegal, and its name comes from Portuguese.
Frequently asked questions about the Senegalese pastel
Are the Senegalese pastel and the fataya the same dish?
They are two names for a very similar preparation: a fried pastry stuffed with fish or meat, folded into a turnover. Pastel is the name used in Senegal; fataya refers to the same type of pastry in Guinea and Mali, sometimes with different fillings.
Can pastels be prepared ahead of time?
Yes. The filling can be made the day before and kept in the fridge in a closed container. The dough can also be kneaded ahead of time and rest in the fridge. Shaping and frying are done just before serving, to keep the pastel crisp.
Where to find the ingredients for the Senegalese pastel in France?
NKOSI sells the spices and condiments for the Senegalese pastel and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
