Senegal
Photo: KVDP, Public domain, croppedThiéboudienne
ceebu jën
/cɛːbu ɟen/CHEH-boo jen
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- Taste
- Savory
- Made with
- FishRiceVegetables
History
Ceebu jën, written thieboudienne in French, means "rice and fish" in Wolof. Fish, often stuffed with a parsley-garlic-chilli paste, is cooked with tomato, then cassava, cabbage, carrot, aubergine and pumpkin are simmered in the same broth, and broken rice is steamed in what is left so it takes on all the flavour. Tradition credits Penda Mbaye, a cook in Saint-Louis in the 19th century. The crisp rice at the bottom of the pot, called xoon, is prized. It is the national dish of Senegal, eaten from one large shared platter, and UNESCO added its culinary art to the heritage list in 2021.
Sources
