Final answer:
The cowpea is the most common legume in Senegal, and a popular dish made with it is thiéboudienne, also known as Senegalese jollof rice.
Step-by-step explanation:
The most common legume in Senegal is the cowpea, known scientifically as Vigna unguiculata (L.) Walp. This legume is an important crop throughout tropical and semi-arid regions of the world, including Senegal. It is prized for its nutritional profile, which includes high levels of protein and carbohydrates. A popular dish made with cowpeas in Senegal is thiéboudienne, which is often referred to as Senegalese jollof rice. This dish typically includes fish, rice, and vegetables, with cowpeas used either as a primary ingredient or as an accompaniment.