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WHY BOOK A TRIP TO SENEGAL?
Senegal stands out among West African destinations for its perfect blend of beautiful beaches and fascinating culture.
Its cities are alive with markets and music, while its museums tell the story of a country with a complicated and difficult past, with the slave trade and colonialism among its many hardships.
Today it is a peaceful, vibrant place with beautiful landscapes and amazing people, who will welcome you and be glad to show all the amazing reasons why Senegal is such a memorable destination.
Frequently Asked Questions
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What's the best time of year to visit Senegal?
The dry season, November to May, is the best time to visit Senegal. Temperatures during this period are around 25°C (77°F). The rainy season is from June to October, and temperatures can rise to 30°C (86°F).
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What’s the climate like?
Senegal experiences distinct dry and rainy seasons, but typically enjoys pleasant tropical temperatures year-round.
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What’s the currency?
The official currency in Senegal is the West African CFA franc
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What's the local language?
French
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Time zone(s)
Senegal’s time zone is GMT, making it five hours ahead of New York and eight hours ahead of LA
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Major airports
- Blaise Diagne International Airport, Dakar (DSS)
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What are the best places to visit?
- Dakar – the country’s capital is a thriving and energetic mix of museums, nightclubs and markets with amazing food and culture found around every corner
- Island of Goree – a small island off the coast of the capital, where no cars are permitted, home to poignant museums and a fort that tell the story of the slave trade in Senegal, along with some beautiful little beaches
- Bandia Nature Reserve – home to some amazing African species, this safari park offers visitors a wonderful chance to see wildlife
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What are the top five local dishes to try?
- Jollof Rice – there’s a battle raging between Nigeria and Ghana over which is the best version of this West African staple, but the Senegalese like to eat it just as much and they do a pretty good version of it too
- Yassa poulet – this Senegalese stew consists of chicken, marinated in a mixture of lemon, onions, and vinegar and is served alongside white rice or fufu
- Ndambe – a stew containing meat, typically beef or mutton, and black-eyed-peas, that is typically eaten at breakfast and served alongside rice, bread or sometimes even couscous
- Avocat au crevettes – a typical Senegalese salad, usually containing avocado, prawns and chickpeas, alongside other vegetables, boiled eggs and herbs
- Thieboudienne – some people label this as Senegal’s national dish, made from tomatoes, onions, cabbage, carrots, and various spices, with fish such as red snapper or grouper, and served alongside white rice