Senegalese cuisine

Thiéboudienne

Senegal's national dish, thiéboudienne ('rice with fish' in Wolof) combines fresh fish stuffed with herbs, rice cooked in tomato sauce and simmered vegetables (carrot, cabbage, cassava, aubergine).

Origin

Saint-Louis

Where it is eaten

The whole country — the quintessential lunch dish

Main ingredients

Rice, thiof (grouper), tomato, carrot, cabbage, cassava, aubergine, nététou

Distinctive features

Inscribed in 2021 on UNESCO's intangible cultural heritage list; traditionally shared from one large communal dish.

Did you know? Its name comes from the Wolof 'ceebu jën', rice with fish. The recipe is said to have been created in Saint-Louis in the 19th century by the cook Penda Mbaye.