Thiéboudienne: Senegal's National Dish — Recipe and History

What is thiéboudienne?

Thiéboudienne (also written ceebu jën in Wolof, literally meaning "rice with fish") is Senegal's national dish. It's a complete meal made of rice cooked in a concentrated tomato and fish stock, served with assorted vegetables (carrots, sweet potato, cabbage, cassava, African eggplant) and a whole fried or grilled fish.

Red thiéboudienne (with tomato) is the most common, but there's also white thiéboudienne (ceebu yapp) without tomato, or the meat version. Every Senegalese family has its own recipe, passed down from mother to daughter for generations.

A history listed by UNESCO

Thiéboudienne was born in Saint-Louis, Senegal, the former colonial capital, probably in the 19th century. According to tradition, Penda Mbaye, a cook from Saint-Louis, is said to have invented the technique of cooking rice directly in concentrated fish stock. Before her, rice and fish were cooked separately.

In December 2021, thiéboudienne was added to UNESCO's Representative List of the Intangible Cultural Heritage of Humanity, a global recognition of its cultural, social and culinary importance to Senegal.

Fish: the central ingredient

Traditionally, thiéboudienne is made with thiof (white grouper), considered the best fish for this dish thanks to its firm flesh and delicate flavour. Today, grouper, cod, sea bass or mullet are also used. The fish is stuffed with a mixture of garlic, chilli, flat-leaf parsley and stock cube before being fried.

The vegetables in thiéboudienne

A real thiéboudienne contains a wide variety of vegetables: carrots, turnips, sweet potato, cassava, African eggplant, white cabbage, okra and chilli. These vegetables are cooked in the fish stock, then served alongside the rice and fish, drizzled with a fragrant golden oil.

Our thiéboudienne and Senegalese dish recipes

Traditional Senegalese recipes

Thiéboudienne — Senegalese Fish and Rice

135 min

Get equipped for Senegalese cooking

Thiéboudienne is cooked in a large, thick-bottomed pot. Find tools suited to African cooking at Afasin.

Pots and equipment for African cooking

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