Thieboudienne
Thieboudienne (also spelled Thieboudiene, Ceebu Jën, or Chebu Jen) is a traditional Senegalese dish, often considered the national dish of Senegal. The name Thieboudienne is a Wolof word meaning "rice with fish".
History[edit | edit source]
The dish is believed to have been created by Penda Mbaye, a cook from Saint-Louis, in the 19th century. It was originally made with broken rice that was left over from the rice trade with the Europeans.
Ingredients[edit | edit source]
Thieboudienne is made from white rice, fish, and a variety of vegetables that can include cassava, cabbage, carrots, and eggplant. The dish is often flavored with netetou, a local ingredient made from the seeds of the Parkia biglobosa tree, and tamarind.
Preparation[edit | edit source]
The fish is first marinated with parsley, garlic, onions, chili peppers, and lemon, and then fried. The rice is cooked in a rich tomato sauce, and the vegetables are boiled in a separate pot. Once everything is cooked, the ingredients are combined and served.
Cultural significance[edit | edit source]
Thieboudienne is a staple in Senegalese cuisine and is often served at family gatherings and special occasions. It is also popular in other West African countries, such as Gambia and Mauritania.
Variations[edit | edit source]
There are many variations of Thieboudienne, including Thieboudienne rouge (red Thieboudienne), which is made with tomato paste, and Thieboudienne blanc (white Thieboudienne), which is made without tomato paste.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD