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Thiéboudieune (rice with fish)

Thiéboudieune (There are several ways of spelling it: tiéboudieunne, thiep bou dienceebu jencep bu jen...) is Senegal’s national dish. It is the brainchild of Penda Mbaye, a great cook from Saint Louis who lived in the 19th century. The dish is prepared with fresh fish (often with white grouper called thiof), smoked fish, “yet” or dried snail (with a sharp taste) and rice, and cooked with vegetables (cassava, pumpkin, cabbage, carrot, turnip, eggplant, etc…).

This dish comes in two types: the red thiéboudieunne (the most popular), also known as ceeb bu xonq (red rice). It is cooked with tomato and sometimes with a sauce called souwer, which comes with small fried fish balls in a tomato, onion and mixed vegetable sauce. Secondly, there is the white thiéboudieune, also known as ceeb bu weex (whilte rice). The tieb bou wekh comes with a whipped sauce made from mashed sorrel or nététou purée (fermented locust bean fruit) that is called soule.

See the recipe

INGREDIENTS (FOR 6)

  • 1 kg of rice 

  • 500 g of fish (preferably white grouper) 

  • 100 g of smoked fish

  • Vegetables: Green cabbage - Carrot - Cassava – Eggplant - Turnip

  • Onion–green onion

  • 5 tablespoonfuls of groundnut oil

  • 300 g of tomato concentrate 

  • Parsley

  • Salt, garlic (1/4 clove) – pepper (dried)

  • Dried snail (left to ferment and with a sharp taste)

 

PREPARATION

  • 1- grind the garlic, parsley, salt, pepper, and a little dry chili.

  • 2- clean the fish, make 3 or 4 shallow cuts and marinate them with the ground ingredients.

  • 3- heat oil in a pot, sauté the onions, salt, tomato diluted in a bit of water, the dried snail (yet), and smoked fish. Two minutes later, add in the fish and let it simmer a bit for about 5 minutes.

  • 4- Add a liter and a half of water and the peeled vegetables, and leave on the fire for ¾ of an hour.

  • 5- wash the rice and steam cook or microwave it for 15 to 20 minutes.

  • 6- when the vegetables are cooked, remove them as well as the fish and a bit of the cooking sauce

  • 7- pound the dry pepper, garlic, onion and green onion and add them to the cooking sauce.

  • 8– pour the cooked rice into the pot and cook it for 15 minutes with the pot open.

  • 9- serve the rice hot on a plate with the vegetable and fish.

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