Senegal's national dish: fish stuffed with parsley and garlic, simmered with vegetables and served over tomato-red rice. UNESCO-listed heritage.
History
Thieboudienne is said to come from Saint-Louis in the 19th century. UNESCO added ceebu jën to its list in 2021.
Ingredients
- Grouper or thiof fish
- Broken rice
- Tomato
- Cassava
- Carrot
- Cabbage
- Eggplant
- Tamarind
- Parsley
- Garlic
- Chilli
How it's made
- Stuff the fish with parsley, garlic and chilli
- Fry in oil and tomato paste
- Boil the vegetables in the sauce
- Remove and cook the rice in the sauce
- Serve the rice with fish and vegetables on top
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
Ratings & notes
Loading…