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Thiéboudienne

Name: Thiéboudienne
Cuisine: Senegalese
Ingredients: 1 kg white fish (e.g., grouper or snapper); 2 cups broken rice; 4 large tomatoes; 2 medium onions; 2 medium carrots; 1 cup diced cassava; 1 medium eggplant; 1 small chili pepper; 3 tbsp palm oil; 3 cloves garlic; 2 leaves bay leaves; 1 tsp black pepper

Thiéboudienne is a flavorful Senegalese dish consisting of fish, rice, and a rich tomato-based sauce with vegetables. It is considered the national dish of Senegal and embodies the coastal culture's reliance on fresh fish and local produce.

12 ingredients

savoryspicyumamiearthytangy

Culinary DNA Preview

Senegalese80%

French20%

Ingredients

white fish (e.g., grouper or snapper)
1 kg
broken rice
2 cups
tomatoes
4 large
onions
2 medium
carrots
2 medium
cassava
1 cup diced
eggplant
1 medium
chili pepper
1 small
palm oil
3 tbsp
garlic
3 cloves
bay leaves
2 leaves
black pepper
1 tsp

Method

Steps not available

Origin Story

This dish originated from the Wolof people of Senegal and reflects the country's coastal geography and historical trade influences, combining indigenous ingredients with cooking techniques shaped by centuries of cultural exchange.

Culinary DNA

Ingredient ancestry breakdown

Senegalese80%

ingredients+techniques

French20%

ingredient_origin

Techniques

simmering marinating stewing rice cooking

Stories about this dish

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