Thieboudienne (Ceebu Jen)
Senegal's fish and rice national dish. Thieboudienne, Senegal's national dish of fish, rice and vegetables in tomato sauce, is on UNESCO's heritage list. Its story and a home recipe.
Thieboudienne, Senegal: KVDP, Public domain
Rice and fish
Thieboudienne, written ceebu jen in Wolof, means rice and fish. It is Senegal's national dish, cooked in homes across the country and especially associated with the coastal city of Saint-Louis (Ndar in Wolof). The rice soaks up a rich tomato and fish broth, and the fish is often stuffed with a green herb paste called rof made from parsley, garlic, chilli and onion.
Many vegetables
Vegetables such as cassava, carrots, cabbage, aubergine, sweet potato and okra cook in the broth and are served on top of the rice. Some versions add dried fish or fermented sea snails for depth. The crispy rice at the bottom of the pot, called xoon, is a favourite.
A shared meal
Thieboudienne is traditionally served on a large platter placed in the middle of the group, with everyone eating from their own section. Hosts often push the best pieces toward guests. In 2021 UNESCO added ceebu jen to its list of intangible cultural heritage, recognising the knowledge and social traditions around it.
Tips
Use broken rice if you can find it; it absorbs flavour well. A firm white fish such as grouper, snapper or sea bream holds together during cooking. Do not rush the tomato base: frying the tomato paste in oil until dark gives the dish its colour and depth.
Make Thieboudienne (Ceebu Jen) at home
Ingredients
- 1 kg firm white fish steaks (grouper or snapper)
- Rof: 1 bunch parsley, 4 garlic cloves, 1 chilli, half an onion, salt, blended
- 4 tbsp vegetable oil
- 2 onions, chopped
- 140 g tomato paste
- 1.5 litres water or fish stock
- 2 carrots, 1 small cassava, 1 aubergine, quarter of a cabbage, cut in large pieces
- 1 stock cube (optional), salt, pepper, 1 bay leaf
- 500 g broken rice, rinsed
- Lime wedges to serve
Method
- Cut slits in the fish and stuff with the rof paste.
- Heat oil in a large pot, fry the onions until soft, then add tomato paste and fry 10 minutes until dark red.
- Add water or stock, bay leaf and seasoning; bring to a simmer. Add the vegetables and fish and cook gently 25 to 30 minutes.
- Lift out fish and vegetables, cover to keep warm.
- Measure the broth: you need about twice the volume of rice. Add the rice, cover and cook on low 25 to 30 minutes until tender, adding a little water if needed.
- Spread rice on a platter, top with fish and vegetables and serve with lime.
- Thieboudienne, Senegal: KVDP, Public domain
Text written by Bongara Bongara.
