Thieboudienne
Sign in to saveAlso known as Ceebu jen, Ceebu jën, Tiep bou dien, Thiéboudienne, Thiébou dieune
Thieboudienne|right|thumb thumb| thumb| Tiep (alternatively thieb, benechin, benachin, or jollof rice) is a traditional dish from Senegal that is also consumed in Mauritania, Guinea-Bissau, Guinea, Mali, The Gambia, and other West and Central African countries. It is the national dish in Senegal. The version of tiep called thieboudienne, ceebu jën or chebu jen (; ) is prepared with fish, broken rice and tomato sauce cooked in one pot. There are also tiep yappa (with meat) and tiep ganaar (with chicken) varieties. Additional ingredients often include onions, tomatoes, carrots, cabbage, cassava,
Key facts
- Food.name
- Tiep
- Food.variations
- Meat
- Food.minor_ingredient
- Vegetables
- Food.main_ingredient
- Fish and rice
- Food.type
- Main dish
- Food.maxtime
- 4h
- Food.mintime
- 2h
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.country
- Saint-Louis, Senegal
- Food.alternate_name
- Benechin, ceebu jën
- Food.similar_dish
- Jollof rice
- Food.caption
- Ceebu jen
via Wikipedia infobox
Described at
Ceebu Jën, a culinary art of Senegal - UNESCO Intangible Cultural Heritage
ich.unesco.org →Link to a page describing this subject · 8,592 chars · not written by Vinony
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Encyclopedic overview
11 sectionsContents
- History
- Serving
- Related dishes
- Recipe
- Variations
- By country
- By ethnicity
- Other renderings
- See also
- References
- Further reading
Thieboudienne|right|thumb thumb| thumb| Tiep (alternatively thieb, benechin, benachin, or jollof rice) is a traditional dish from Senegal that is also consumed in Mauritania, Guinea-Bissau, Guinea, Mali, The Gambia, and other West and Central African countries. It is the national dish in Senegal. The version of tiep called thieboudienne, ceebu jën or chebu jen (; ) is prepared with fish, broken rice and tomato sauce cooked in one pot. There are also tiep yappa (with meat) and tiep ganaar (with chicken) varieties. Additional ingredients often include onions, tomatoes, carrots, cabbage, cassava, hot pepper, lime and peanut oil, and stock cubes.
== History == Historically, tiep is commonly attributed to the city of Saint-Louis, in the nineteenth century. The name of the dish comes from Wolof words meaning 'rice' () and 'fish' (). In Pulaar it is known as ('rice and fish'). In Hassaniya Arabic the calque () is also frequently used together with the Wolof loanword. It is served on large trays with the rice on the bottom and the fish, usually white grouper (Epinephelus aeneus), and the vegetables, many of them whole, placed in the center.
Excerpted from Wikipedia’s “Thieboudienne” article, available under the CC BY-SA 4.0 licence.