Tabaski — Senegalese Eid Offal Tradition
Africa — Senegal
The primary framework for Senegalese offal consumption. During Tabaski (Eid al-Adha), virtually every edible part of the slaughtered animal is prepared and consumed by the family. Organs are cooked immediately after slaughter.
Cuts in this tradition
Cultural context
Tabaski is the most important food event in the Senegalese calendar. Offal consumption is heaviest in the hours following slaughter. The tradition is shared across the broader Sahelian belt — Senegal, Mali, Niger, Mauritania, northern Nigeria — making it one of West Africa's most culturally significant multi-organ frameworks.
Preparation
Each organ prepared according to family preference — liver grilled first, intestines cleaned and grilled, tripe cleaned and stewed, head boiled or roasted. Communal meal shared among extended family.