Thieboudienne

Tiep
	Ceebu jen
Alternative names	Benechin, Ceebu jën
Type	Main dish
Place of origin	Senegal
Cooking time
Main ingredients	Fish and rice
Ingredients generally used	Vegetables
Variations	Meat
	Media: Tiep;

Tiep(orthieborbenechinorbenachin)is a traditional dish fromSenegaland an intangible cultural heritage of humanity^[1]that is also consumed inMauritania,Guinea-Bissau,Guinea,Mali,The Gambia,and other West and Central African countries. It is the national dish in Senegal.^[2]The version of tiep calledthieboudienne,Ceebu Jënorchebu jen(Wolof:ceebu jën;French:thiéboudiène) is prepared with fish,broken riceand tomato sauce cooked in one pot. There are alsotiep yappa(with meat) andtiep ganaar(with chicken). Additional ingredients often include onions, carrots, cabbage,cassava,hot pepper, lime andpeanut oil,andstock cubes.

History

Historically, tiep is commonly attributed to the city ofSaint-Louis,^[3]in the nineteenth century. The name of the dish comes fromWolofwords meaning 'rice' (ceeb) and 'fish' (jën).^[4]In Pulaar it is known asmaaro e liddi('rice and fish'). It is served on large trays with the rice on the bottom and the fish, usuallywhite grouper(Epinephelus aeneus), and the vegetables, many of them whole, placed in the center.

The collapse of white grouper fisheries has reduced access to the dish.^[5]

Serving

Traditionally it is eaten in a large communal dish with the hand. It is also the symbol of Senegaleseterranga(hospitality): family, visiting friends and guests gather around a single dish (called abolus) from which everyone eats using a spoon (couddou Pulaar) or their hand.

Related dishes

The popular West African dish known asjollofis thought to have originated from the thieboudienne, but is usually made with meat rather than fish, and the rice is mixed into the other ingredients.^[6]

TheGullahdish red rice resembles thieboudienne, suggesting acreolizationof foodways from West Africa in the New World by enslaved Africans and their descendants. Like thieboudienne, there are regional variations of red rice throughout theGullah/Geechee Cultural Heritage Corridor,includingSavannah red riceand Charleston red rice.^[7]^[8]

Recipe

It is a preparation of fresh or dried fish, and broken rice (rice Wolof), cooked with vegetables (such as cassava, pumpkin, cabbage, carrot, turnip, or eggplant), parsley, tomato paste, peppers, garlic and onions.^[9]Originally made with fish, it is not unusual to see it served with beef or chicken.

Variations

By country

Originally from Senegal, the traditional recipe includes fish, rice, tomato and onions. Thieboudienne is sometimes called benechin in Senegal which means 'one pot' in Wolof. However, tiep is commonly consumed in several countries inWest Africa.Depending on the country, the recipe and the ingredients change—even the method of cooking can differ. In Mali, tiep is known astieb,a dish consisting of chicken, rice and vegetables such as a tomato and onion base.Jollofrice which derived from tiep is a popular dish especially in Nigeria and Ghana. In Cameroon, Guinea and Ivory Coast the dish is calledriz gras.The components are similar to the original recipe's ingredients with the inclusion of tomatoes, rice and onions.

By ethnicity

Senegal's distinctive ethnic groups have their own variations on cuisine and eating habits, influenced either by proximity to the ocean or the traditions of nomadism and cattle raising. For instance, people from southern Senegal usually also add some bissap while people fromDakarandSaint-Louiswill use somesoul(Wolof).

Other renderings

Other renderings of the name include:ceebu jen,cee bu jen,ceeb u jen,thebouidienne,theibou dienn,thiebou dienn,thiebou dinne,thiébou dieune,tíe biou dienne,thieb-ou-djien,thiebu djenorriz au poisson.^[4]

References

^"UNESCO - Ceebu Jën, a culinary art of Senegal".ich.unesco.org.Retrieved2024-03-29.
^"Senegalese Fish and Rice (Thiéboudienne) Recipe".Saveur.Retrieved2019-12-14.
^N'Diaye Corréard, Geneviève, Daff, Moussa, Mbaye, Alioune, Ndiaye, Modou (2008-01-01),Les mots du patrimoine: le Sénégal,De Boeck Supérieur,retrieved2024-03-29{{citation}}:CS1 maint: multiple names: authors list (link)
^^a ^bTroth Wells (15 March 2007).The World of Street Food: Easy Quick Meals to Cook at Home.New Internationalist. pp. 28–.ISBN 978-1-904456-50-6.
^Grace Ekpu; Patrick Whittle (2023-04-06)."Senegal struggles with loss of fish central to diet, culture".The Associated Press.Retrieved2024-08-29.
^Sloley, Patti (7 June 2021)."Jollof Wars: Who does West Africa's iconic rice dish best?".BBC Travel.Retrieved16 July2021.
^Harris, Jessica B.(2011).High on the Hog: A Culinary Journey from Africa to America.Bloomsbury USA. pp.71–.ISBN 978-1-59691-395-0.- Registration required
^Dale Rosengarten; Theodore Rosengarten; Enid Schildkrout; Judith Ann Carney (30 September 2008).Grass roots: African origins of an American art.Museum for African Art. pp. 123, 125.ISBN 978-0-945802-50-1.
^"Tiebou dieun".European Parliament.2022-06-04.Retrieved2023-09-18.