Thieboudienne (Fish and Rice) – The National Dish of Senegal

Thieboudienne, also known as ceebu jen in Wolof (the native language of the Wolof people who inhabit large swaths of land in Western Africa), is one of West Africa’s most popular dishes. It is often regarded as Senegal’s national dish and it’s also popular in the neighboring countries of Mauritania, Guinea, Guinea Bissau and Mali.

It is comprised of rice cooked with tomato sauce and nokos, a blend of herbs and spices that includes parsley and a lot of garlic, along with fish and a variety of vegetables.

But be careful—not any vegetable can be used in this recipe. The only locally acceptable vegetables are carrots, cabbage, cassava, eggplant, okra, and turnip.  

Enjoy this classic thieboudienne recipe.

Thieboudienne (Fish and Rice) – The National Dish of Senegal

Chef’s Pencil Staff

This Senegalese version of jollof rice is incredibly tasty and hearty, and calls for a formal gathering of people to dine together from one plate.

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Prep Time 30 mins

Cook Time 1 hr

Total Time 1 hr 30 mins

Course Main Course

Cuisine African, senegalese

Servings 6 servings

Ingredients

  

1x2x3x

• 3 fish grouper, pike, hake, tilapia are popular choices
• 500 g broken rice
• 1 tablespoon dried parsley
• 2 shallots diced
• 1 eggplant thickly sliced
• 1 cabbage sliced
• 1 cassava root peeled and cut into chunks
• 1 tbsp nététou
• 200 g dried fish
• 1 cup groundnut oil
• 2 x250g tomato paste
• 1 can peeled tomatoes
• 4 bay leaves
• 1 large carrot peeled and chopped
• 1 sweet potato peeled and chopped into large chunks
• 1 large onion chopped
• 6 okras
• 4 chopped garlic
• 3 habanero or scotch bonnets
• 1 lime sliced
• salt
• pepper
• 2 stock cubes

Instructions

 

• Grind the parsley, garlic cloves, shallots, hot peppers, stock cubes, and salt with a mortar and pestle or food processor.
• Wash, rinse, and dry the fish, then set aside. Make 2 to 3 deep diagonal cuts in each fish. Then proceed to stuff each fish cut with the mixture. Set aside for 30 minutes.
• Heat the vegetable oil in a deep fry pan to 170 degrees Celsius. Deep fry the fish for 5 minutes, flipping it on each side. Remove the fish and set it aside.
• Grind the remaining stock cube, dried fish, and nététou using a blender.
• Pour the powder mixture, tomato paste, and peeled tomatoes into the pan. Add salt and pepper and fry for 5 minutes. Add the bay leaves and 1 cup of water. Simmer for 15 minutes over low heat.
• Add the stuffed or marinated fish to the above fried sauce and soak for 10 minutes then remove.
• Add the chopped vegetables to the pot except the okra and simmer for 15–20 minutes till tender. Then add the okra with a little bit of water and simmer for 3 minutes. After 3 minutes, remove the okra.
• Put the previously rinsed rice in a different pot, add enough water to cover, a little bit above the rice level.
• Cook for 20 to 30 minutes uncovered. Stir occasionally while cooking.
• Add the vegetables and fish back to the pan and cook for an additional 5 minutes.
• Place the rice, vegetables, and fish pieces on each plate. Serve hot with lemon slices.

Notes

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Aderinsola Adeosun

Aderin is a Nigerian foodie who is extremely passionate about the African culture and food. Aderin is currently living in Europe where she studies Public Alimentation.