Thiéboudiène, Thiéboudienne, tieb bou dien, tieb, chèp , ceebu jën? Senegalese or Malian? I’m not sure, but I know it’s one of the most delicious dishes in Africa. This wolof rice with fish is the national dish of Senegal. In Mali, for example, it is a dish called zamè. Thiéboudienne comes from Wolof “Rice” (ceeb) and “fish” (jën).
Thiéboudienne is made with rice, fish, tomato sauce, and vegetables (cabbage, carrot, cassava, eggplant, onion …).
1 thiof (or 2 seabreams)
2 cloves garlic
1/2 white cabbage
1 cassava tuber
2 African eggplant
1 pepper lantern
1 piece of guedjef and yete for connoisseurs (dried fish and shellfish)
1 bunch of parsley
2kg rice (if possible broken 2 times)
2 cubes of broth
1 cup oil
Preparation of Tiep:
Prepare the stuffing (Roff): Finely chop the parsley, garlic and onion, 1 cube; add chilli to make a more tasty stuffing.
Put the stuffing into the fish and fry; then Fry.
In a large pot, fry the remaining Roff , 1 piece of guedjef and yete. Leave to cook on low heat 2 min. Add the water.
Add the vegetable, the fish to the pot and cover with water.
Add the maggi cubes, salt and chill, being careful not to burst it
Simmer for at least 45 minutes.
Meanwhile, rinse the rice and put it in a couscous pot. Preheat the rice with steam.
Remove the fish and vegetables add to the rice.
Cook the Tiep over medium heat until the rice is cooked through and sale to taste.
Stir in the cooked leaves with chilli and a little maggi and add a little sauce taken from the pot.
To serve your Tiep bou dienn:
Put the rice in a large dish and place the ingredients in the center; decorate with lemon wedges and parsley.
Enjoy your meal!!