Senegalese Thieboudienne
Prep Time
40 min
Cook Time
1 hr 30 min
Serving
8 Person
Skill Level
Advanced
Thieboudienne (Ceebu Jën) is Senegal’s national dish, a flavorful one-pot meal of fish, rice, and vegetables. Created by Chef Penda Mbaye in Saint-Louis, it represents the perfect blend of local ingredients and French colonial influences.
- Region: West Africa
- Cuisine Type: Senegalese (National Dish)
- Dietary Preferences: Dairy-Free
- Categories: Main Dishes • One-Pot Meals • Fish Dishes
Ingredients
- 2 lbs firm white fish
- 3 cups broken rice
- 4 carrots, chunked
- 2 cassava roots, peeled
- 1 large eggplant
- 2 tbsp rof (parsley-garlic paste)
- 2 tbsp tomato paste
- 1 tbsp dried fish powder
- Netetou (fermented locust beans)
- Scotch bonnet pepper
- Vegetables (cabbage, turnips)
Tips
The bottom crispy rice (xoon) is considered a delicacy!
Instructions
- Stuff: Make slits in fish, fill with rof.
- Base: Fry fish, remove. Make sauce with tomato paste.
- Vegetables: Cook in sauce until tender.
- Rice: Add rice, cook until done.
- Arrange: Layer fish, vegetables, rice for serving.
Nutritional
420
Calories
32g
Protein
55g
Carbs
12g
Fat
