Easiest & Best way to make Thieboudienne | Easy Fish & Rice Recipes | National Dish of Senegal 🇸🇳

Learn how to make Thieboudienne, one of the most famous African dishes and the national dish of Senegal, from step by step guide in the video. Plus learn the history of the Thieboudiene recipe, which inspired many of the popular African recipes.

Hi guys, We are taking you all to Africa for the first time in the “National Dishes around the world” series as we continue our journey to experience all the national dishes around the world. You will love this easy thieboudienne recipe. Stop looking for fish recipes or vegetables recipes or Rice recipes and try this dish because all fish, rice and vegetables are components of thieboudiene and together will please your palates like never before!

We will show u step by step how we cooked the national dish of Senegal called Thieboudienne Or ceebu jën in Wolof, which literally means rice & fish.

#Wolof = Language spoken in Senegal, The Gambia and Mauritania

It is also spelled

cee bu jen, ceeb u jen, thieboudiene, thebouidienne, theibou dienn, thiebou dienn, thiebou dinne, thiébou dieune, tie biou dian, thieb-ou-ddjien, thiebu djen or tiep bou dien.

It’s the most popular dish in Senegal, consumed often by families across the country.

And it’s also the dish that the hosts, including the poorest ones would proudly cook for & eat with the visitors to their houses.

Senegaleses believe that food is a blessing from God, and to be shared with everyone.

That’s why Thieboudienne is known as the symbol of the Senegalese "Teranga", or hospitality and the Senegalese tradition of sharing food and cooking for guests, even the uninvited ones and strangers.

Thieboudienne is a simple looking but rather complex dish, prepared with fish, rice, assorted vegetables and tomato sauce.

It is served on large trays with the rice on the bottom & fish + vegetables placed on top.

People would sit around the tray and eat with their hands, spoon or a piece of bread.

It’s believed to be invented in the 19th century in the St. Louis, a city located in northwest Senegal , then the capital of French West Africa.

According to the legend, it was created by the renowned cook called Penda Mbaye.

She worked as a cook at the colonial governor’s residence in Saint Louis And catered for big ceremonies, official events, and social gatherings of creme de la creme of the city.

One of her signature dish was the dish made with fish , vegetables & barley, which was the most popular grain in the country at the time.

Rice was still a new luxury grain having just arrived in Senegal from Asia.

But there was the shortage of barley one season, so Penda was forced to make that dish using the Rice.

She also decided to use mashed cherry tomatoes in the dish for the first time and the result was the new dish that broke the boundaries of taste and exquisite flavours.

Yes, it’s The dish we now known as thieboudienne

That’d explain why the dish is affectionately called thiéboudieune Penda Mbaye by Senegalese to this day.

penda’s recipe has later spread to other West African countries & variants of the original dish also became staple food in those countries.

The similar dishes and dishes inspired by Thieboudienne include Wolof or Jollof rice in Nigeria and Ghana, Tieb in Mali and risotto or Cameroon Jollof rice in Cameroon.

The original dish is now the national dish of Senegal and staple food in The Gambia and Mauritania.

And after testing the recipe, Thieboudienne had also become one of T family’s favorite foods.

So watch this video and try to make this special dish that is designed to be shared and designed to unite and satisfy everyone with layers of wonderful flavors.

Tips: when cooking and eating

- Almost all veggies would work well with this dish
- Use broken rice if you could
- White grouper is the best fish to use but Talapia next best thing in our opinion
- Some garnish with lemon slices or squeeze the lemon juice over the dish. We did not because we there are enough acidity in the dish already
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Royalty Free Music:
"Africa" by Liborio Conti

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[kmayhomes]

One awesome dish after another. Love this series.. Where to next ??