Thiéboudienne

About This Recipe

Thiéboudienne (also spelled ceebu jën in Wolof) is the undisputed national dish of Senegal and one of West Africa's great culinary achievements. The name translates literally to 'rice and fish,' but this barely hints at the complexity of the dish. The rice is cooked in a deeply flavored tomato-fish broth enriched with fermented dried fish (guedj) and a stuffing of herbs pounded into the fish. The secret lies in toasting the tomato paste until it darkens and caramelizes, creating a rich, savory base. Thiéboudienne was recognized by UNESCO in 2021 as part of Senegal's intangible cultural heritage.

Ingredients

Serves 6

• 1 kgwhole firm white fish (grouper or snapper)(cleaned and cut into large pieces)
• 500 gbroken rice (or short-grain rice)
• 2 tbspfermented dried fish (guedj)(or fish sauce as substitute)
• 200 gtomato paste
• 4 mediumtomatoes(chopped)
• 1 largeonion(chopped)
• 4 clovesgarlic
• 1 wholecassava(peeled and cut into chunks)
• 2 mediumcarrots(halved)
• 1 smallcabbage(quartered)
• 2 mediumeggplant(halved)
• 100 mlvegetable oil
• 1 bunchparsley and cilantro
• 2 tspsalt
• 1 tspblack pepper

Instructions

1. 1

   Make the stuffing

   Blend parsley, cilantro, garlic, salt and pepper into a paste. Stuff this mixture into slits cut in the fish.

2. 2

   Fry the fish

   Heat oil in a large pot. Fry fish pieces until golden on both sides. Remove and set aside.

3. 3

   Build the sauce

   In the same oil, fry onion until golden. Add tomato paste and cook 10 minutes until darkened. Add fresh tomatoes and fermented fish. Cook 15 minutes.

4. 4

   Add vegetables

   Add 2 litres of water to the sauce. Add cassava, carrots, cabbage, and eggplant. Simmer 20 minutes.

5. 5

   Cook the rice

   Remove vegetables. Add rice to the broth and cook until all liquid is absorbed, about 20 minutes. Return fish and vegetables to warm through.

6. 6

   Serve

   Traditionally served with the rice on a large platter topped with fish and vegetables.

Variations

• •

  Use chicken instead of fish for 'thiébou yapp'

• •

  Add smoked shellfish for extra depth

• •

  Vary vegetables with sweet potato or squash

Storage

Keeps 2 days refrigerated. Reheat gently with a splash of water.

Frequently Asked Questions