Thieboudienne: Fish and Rice

Thieboudienne: Fish and Rice

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3 cups of Broken rice (you can also make this recipe with round rice)
4 large pieces of Fish (Grouper, Bream, or Thiof steaks)
For the Fish Stuffing
1 bunch Chopped parsley
1 small chili pepper
2 cloves of garlic, chopped
For Sauce and Vegetables
3 Fresh tomatoes
3 tablespoons Tomato paste
2 Carrots
2 Potatoes
2 Onions
3 Garlic cloves
2 Small Eggplant (Diakatou)
1 White cabbage
20cl Peanut oil
2 Stock Cubes (Maggi)
3 Laurel leaves
4 Lantern Peppers
6 Okra
1 Sweet potato
1 tablespoon Dried fish (yet and guedj)
1 Sweet cassava
1 tablespoon Black pepper
to your taste Salt
  • 1h30
  • Medium


  • For the Fish Stuffing

  • For Sauce and Vegetables


Votes: 1

Thieboudienne or Thiebou Dien (or Tieb bou Dien) which means “rice with fish” is a traditional Senegalese dish spread throughout Africa and very popular around the world. It is a delicious rice with fish in a sauce made with various African-inspired vegetables.

It can also be spelled thebouidienne, cee bu jen, ceeb u jen, thiéboudiène, theibou dienn, thiebou dienn, thiebou dinne, thiébou dieune, tíe biou dienne, thieb-ou-djien or thiebu djen.

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Thieboudienne: Discover the emblematic dish of Senegalese cuisine

Senegalese cuisine is full of delights and traditional dishes that reflect the cultural richness of the country. Among them, the Thieboudienne (also called Tiep Bou Dien or Thiebou Dien) has a place of honor. This emblematic dish is a true explosion of flavors and colors, representing the essence of Senegalese cuisine. Tiep is a fatty rice just like Jollof Rice. In this article, we invite you to discover the Thieboudienne, its origin, its ingredients, its preparation and its unique flavors. Get ready for a culinary journey to the heart of Senegal!

Origin and meaning of Tiep Bou Dien

Thieboudienne is a dish originating from Senegal, and more specifically from the Wolof community. Its name literally means “rice with fish” in Wolof. However, Thieboudienne goes far beyond this simple definition. It represents the soul of Senegalese cuisine, with its mix of spices, African influences, and cultural significance.

Typical ingredients of Thieboudienne

Thieboudienne is prepared with fresh, local ingredients, making it a tasty and relatively healthy dish. The main ingredients of this recipe are:

  • Fish (usually firm-fleshed fish such as captain or hake)
  • Rice
  • Vegetables (such as eggplant, carrot, cabbage, tomato)
  • Spices (such as chili, pepper, thyme, bay leaf)
  • Red palm oil, which gives the dish its characteristic color
  • Condiments such as peanut paste, onion and garlic

Preparation of Thiebou dien

The preparation of Thiebou dien is a true moment of social and family sharing in Senegal. The ingredients are carefully selected, and the cooking of the dish is often an occasion for gathering and sharing. Although the ingredients and preparation steps vary from region to region and from family to family, the main steps include

  • Preparing the fish and vegetables
  • Preparation of the sauce made of palm oil, onion, garlic and spices
  • Cooking the rice in this aromatic sauce
  • Arrangement of the dish by superimposing the vegetables, the fish and the rice

The flavors of Tiep bou dien

Thieboudienne is known for its unique flavors that subtly combine salty, spicy and sweet. The spices used bring a pleasant warmth to the dish, while the peanut paste adds a creamy and savory touch. The combination of fresh vegetables with the fish and rice imbues the dish with a richness of flavor that is unmatched. Each bite offers an explosion of flavors that evokes the Senegalese culinary traditions.

How to accompany Thieboudienne?

Thieboudienne is usually accompanied by condiments such as “guedj” (a chili-based hot sauce) and “sombi” (a sorrel-based sauce). These accompaniments add an extra dimension to the dish, allowing diners to personalize their taste experience.

The different variations of Thieboudienne

It is important to note that Thieboudienne can vary from region to region and even from family to family. Each version has its own particularities in terms of spices used, vegetables added or cooking techniques. This diversity is a testament to the richness of Senegalese culinary culture and offers food lovers many options to discover.

Tiep Bou Dien: A dish rooted in Senegalese culture

The Thieboudienne goes far beyond its status as a simple dish. It embodies the identity and cultural heritage of the Senegalese people. It is a symbol of conviviality, generosity and sharing. Traditionally, Thieboudienne is often prepared on special occasions such as weddings, religious ceremonies or family gatherings. It brings people together around a table to celebrate family and community ties.

How to enjoy Fish and Rice like in Senegal?

To fully enjoy Thieboudienne, it is best to eat it in the traditional way. Gather your family and friends around a large steaming pot of freshly prepared Thieboudienne. Serve it in traditional clay dishes to add an authentic touch to your dining experience. Take time to enjoy the different flavors and textures of the dish by combining it with the recommended side dishes.

It’s up to you to cook your tiep bou dieun at home!

Thieboudienne is much more than a simple Senegalese dish, it is a true gustatory and cultural experience. Its meticulous preparation, its fresh ingredients and its unique flavors make it a must of the Senegalese cuisine. Whether you enjoy it in a Senegalese restaurant or venture to prepare it at home, Thieboudienne will transport you to the heart of Senegalese culture and tradition.



Preparation of the stuffing for the fish

In a blender, mix the parsley, 2 cloves of garlic, a small chilli and salt. Mix well and then stuff your fish pieces with the stuffing.


Preparation of the tomato sauce for the Thieboudienne

Chop your onions, tomatoes, and remaining garlic cloves.
In a large saucepan, heat about 20cl of peanut oil. Add your onions, tomatoes, tomato paste, chopped garlic and black pepper to the heat. Fry everything for about 15 minutes on medium heat. Once this mixture has formed a kind of tomato sauce, add your stuffed fish pieces and the Yet and Guedj (dried fish). Then add your stock cubes (Maggi) with 3 bay leaves and a cup of water.
Simmer your sauce for about 15 minutes until the fish is cooked through. Meanwhile, prepare your vegetables.


Preparation of vegetables for Rice with Fish

Peel your carrots and potatoes and cut them into medium-sized pieces. Cut your cabbage into quarters, and cut your manionc, sweet potato and eggplant in half.
After 15 minutes of cooking, remove the fish and set it aside in a large dish. Add all your vegetables except the okra with a cup of water and cook for about 30 minutes.


Add okra

After 30 minutes of cooking, remove the vegetables and set them aside in the same dish as the fish. Now add the okra with another cup of water. After 5 minutes of cooking, set the okra aside in the dish.


Cooking rice and fish

After removing the okra, add your broken rice. The water should just cover the rice. Cover and cook over very low heat until the sauce is absorbed, stirring regularly.


Serve your homemade Thieboudienne

To serve your homemade Rice and Fish, arrange your red rice in a large dish and arrange the vegetables and fish nicely on top. You can also add some nice slices of lemon to add some freshness.

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