Thieboudienne

Thieboudienne,ceebu jen,atauthiéboudièneadalah hidangan tradisional dariSenegal.Ia diperbuat daripada ikan, beras dan sos tomato. Bahan-bahan lain biasanya termasuk bawang, lobak merah, kubis,ubi kayudanminyak kacang tanah.Bahan-bahan ini adalah biasa di negara ini. Nama hidangan berasal dari perkataanWolofyang bermaksud "nasi" (ceeb) dan "ikan" (jën).^[1]

Hidangan Amerika Selatannasi merah Savannahmenyerupai thieboudienne, mencadangkanpengkreolanhidangan dari Afrika Barat ke Dunia Baru.^[2]^[3]

Pentafsiran lain

Pentafsiran yang lain bagi nama ini termasuk:ceebu jen,cee bu jen,ceeb u jen,thebouidienne,theibou dienn,thiebou dienn,thiebou dinne,thiébou dieune,tíe biou dienne,thieb-ou-djien,thiebu djenatauriz au poisson.^[1]

Lihat juga

Senarai hidangan Afrika

Rujukan

^^a ^bTroth Wells (15 March 2007).The World of Street Food: Easy Quick Meals to Cook at Home.New Internationalist. m/s. 28–.ISBN 978-1-904456-50-6.
^Jessica B. Harris (2011).High on the Hog: A Culinary Journey from Africa to America.Bloomsbury USA. m/s. 71–.ISBN 978-1-59691-395-0.
^Dale Rosengarten; Theodore Rosengarten; Enid Schildkrout; Judith Ann Carney (30 September 2008).Grass roots: African origins of an American art.Museum for African Art. m/s. 123, 125.ISBN 978-0-945802-50-1.

Bacaan lanjut

Duffy, Megan, "Ceeb ak Jën: Deconstructing Senegal’s National Plate in Search of Cultural Values" (2009).Independent Study Project (ISP) Collection.Paper 669.

[Wells2007-1] Troth Wells (15 March 2007).The World of Street Food: Easy Quick Meals to Cook at Home.New Internationalist. m/s. 28–.ISBN 978-1-904456-50-6.

[Harris2011-2] Jessica B. Harris (2011).High on the Hog: A Culinary Journey from Africa to America.Bloomsbury USA. m/s. 71–.ISBN 978-1-59691-395-0.

[RosengartenRosengarten2008-3] Dale Rosengarten; Theodore Rosengarten; Enid Schildkrout; Judith Ann Carney (30 September 2008).Grass roots: African origins of an American art.Museum for African Art. m/s. 123, 125.ISBN 978-0-945802-50-1.

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