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Thieboudienne is a traditional Senegalese rice and fish dish bursting with flavor. This iconic dish likely originated in St. Louis and is considered the national dish of Senegal.
Thieboudienne (also ceebu jen or thiebou dieune) literally translated means the rice of fish in the Wolof language in Senegal. The name hardly does the dish justice!
This traditional dish is made from rice, fish, and tomato sauce and is flavored with spiced onions, carrots, cabbage, cassava, and peanut oil. Interestingly, a dish from the American deep south called Savannah red rice is very similar – many believe it was taken to the new world from here and adapted by the Creole people.
Key Takeaway:
- Thieboudienne is a flavorful rice and fish dish that originated in Senegal.
- It’s considered the national dish and has an interesting history.
- Traditional ingredients like smoked fish, netetou spice, and broken rice make it unique.
- The dish can be adapted with different vegetables but has an iconic rich, savory flavor.
What Is Thieboudienne and Where Did It Originate?
Thieboudienne is considered to be the national dish of Senegal and is gaining popularity far and wide. By the way, you pronounce Thieboudienne like this (ceebu jen). This classic Senegalese dish derived its name from the Wolof tribe meaning “rice and fish”.
The origin of thieboudienne is quite fascinating, albeit not as straightforward as one would like it to be as most of the history surrounding this delicacy was transmitted via oral tradition.
According to one story, this dish was accidentally created by a cook at the colonial governor’s residence; rice was substituted in place of barley due to its shortage.
Another story says the origin of this dish is commonly attributed to the city of St. Louis, wherein the nineteenth century a variant called Thieboudiene Penda Mbaye was prepared.
The rice is called “riz graz” in Cote d’ Ivoire, Guinea and other countries of French West Africa but the dish is also similar to the Jollof Rice of Nigeria and Ghana.
This dish has quickly become a household favorite. It is bursting with flavor with so many layers of delicious vegetables and spice, It is definitely a satisfying meal all by itself and do not have to order any specialty item.
Some suggestions for Amazon links to “Rice Coocker”.
How to Make Senegalese Jollof Rice and Fish
Thieboudienne can be made with an assortment of different vegetables so you can easily use what you like or have on hand. Thieboudienne calls for a few unique ingredients. Smoked fish is one which adds great flavor (I bought mine at my local African store.)
Another is a spice called netetou which is a fermented bean that is ground up. This spice has a strong unpleasant scent but completely changes into an umami flavoring when cooked. I highly recommend you try it and it is also used in many other Senegalese and West African dishes.
The puree or marinade that is made for the fish is exceptional, I will use it on all sorts of other things. You can use any type of white firm fish you like but grouper or snapper would be most authentic. Additionally, you can use the whole fish or just fillets.
If using the whole fish you stuff the puree into slits or if using fillets you can marinade them in the puree, just plan some extra time for that. It should refrigerate for a couple of hours to absorb the delicious flavor.
They also use broken rice to make this dish. Typically, it is cheaper to purchase as it is not the pristine jasmine or basmati whole grains.
Just remember when making this amazing, flavorful dish, that it is totally adaptable. Use the vegetables you like and eliminate what you don’t.
I do hope that you will make it and let me know how much you loved it. It should be served and eaten on a large communal platter. Be sure to take a photo and tag me.
Enjoy my recipe!
Thieboudienne (Senegalese Jollof Rice and Fish) Recipe
This traditional dish is made from rice, fish, and tomato sauce and is flavored with spiced onions, carrots, cabbage, cassava, and peanut oil.
Ingredients
Ingredients
- 3 cups of rice ( broken rice)
- 4 large pieces of fish (of your own choice)
- 3 fresh tomatoes, mashed
- 3 tablespoons of tomato paste
- 1 bunch of parsley, crushed
- 1 large carrot, peeled and cut into medium pieces
- 2 potatoes, peeled and chopped
- 1 large onion, chopped
- 4 cloves garlic, finely chopped
- 2 small eggplants, facultitatif
- 1 small cabbage, cut into 4 pieces
- 200ml peanut oil
- 2 bouillon cube or Maggi cube
- 4 bay leaves
- 4 peppers,1 tablespoon of black pepper
- salt
- 6 small okra
- 1 tablespoon of Yété , optional
- 1 tablespoons nététou (if available)
- 1.5l hot water
Instructions
Directions
- Mix the parsley, half the garlic, a little pepper, add salt and half a Maggi. The directory you can loot in a mortar or use a food processor.
- Then put the mixture into the fish pieces.
- Heat oil, add onions, tomatoes, tomato paste, the remaining black pepper garlic. Then fry for 15 minutes over medium heat.
- Then add the fish in tomato sauce.
- Add the bouillon cube (or Maggi ), with bay leaves and 1 cup of water.
- Then simmer until the fish pieces are cooked through, about 15 minutes.
- Remove the fish pieces and add all the vegetables except okra with 1 cup of water and cook the vegetables until they are cooked ( 25-30 min).You must ensure that the vegetables are ready before removing them, but make sure not to overcook them.
- Then remove the vegetables and add the okra with water.
- After 5 min removes the okra and adds the rice.
- Cook the rice over low heat, turning often so that all sides are cooked well.
- When the rice is cooked well it's ready for serving. place the rice in a nice dish and arrange the vegetables and fish on top.
Tried this recipe?Let us know how it was!
