Le Thiébou dieune (riz au poisson)

Le riz au poisson, Sénégal

Le thiéboudieune (il existe de multiples façons de l’écrire : tiéboudieunne, thiep bou dien, ceebu jen, cep bu jen…) inventé par Penda Mbaye, une grande cuisinière du 19ème siècle à Saint-Louis est le plat national du Sénégal. C’est une préparation à base de poisson frais (souvent du thiof), de poisson séché, deyet appelé cymbium (mollusque faisandé au goût prononcé) et de riz, cuits avec des légumes (manioc, citrouille, chou, carotte, navet, aubergine, etc…).

Il en existe deux variantes : le thiéboudieunne rouge (le plus connu) appelé ceeb bu xonq (riz rouge) cuisiné avec de la tomate et accompagné parfois d’une sauce appelé le souwer et composé de petites boulettes de poisson frites et mijotées dans une sauce tomate aux oignons et la macédoine, et le thiéboudieune blanc appelé ceeb bu weex (riz blanc). Le tieb bou wekh est accompagné d’une sauce fouettée faite à base de feuilles d’oseille et d’une purée de nététou (fruits du néré fermentés) appelée soule.

The local specialities

Yassa

A native of the Casamance, the yassa is a well known dish in Senegal and abroad.

The ceebu yapp

The ceebu yapp (rice with meat) is composed of beef, cooked with the rice and served usually with a sauce, to the onion apart.

The ataya

The ataya is the subject of a true ritual. It traditionally takes place in three stages, often in a friendly atmosphere.

The bissap

The bissap is a juice purple color that is obtained from the flowers of hibiscus (Hibiscus sabdariffa), with added water, sugar, some mint leaves or orange blossom.

Bouye

Bouye is prepared from the fruit of the baobab tree, commonly known as " monkey bread ".

The Caldou

A native of the Casamance, the caldou is a dish made from fish, palm oil and vegetables. It is eaten with white rice and lemon sauce green.

The traditional cuisine of Senegal

Thiéré

The thiéré or tyere (wolof cere) is couscous, millet consumed in Senegal, in particular by the Serer.

The Mafé

Originally from Mali and Senegal, the Mafe is a typical dish of Senegal. It consists of meat or fish with a sauce made from groundnut paste. It is accompanied with white rice, potatoes, vegetables, peas or beans.

Fataya

Pastels or fataya are to Africa what the Boureks are the Maghreb or the fatayers in the Middle East. 

The Ngourbane

The Lakhou Bissap or Ngourbane is a dish mainly prepared based on semolina of millet (sankhal)...

The Soupou Kandia

The soupou kandja is one of the favorite dishes of senegal. It consists of meat served with a sauce, okra and palm oil. It is accompanied by rice, dried fish and molluscs, dried, seafood or smoked fish.

The Domoda

The Domoda, is a dish originally from the east of Senegal. There are 3 varieties of Domoda : with meat, fish or meatballs. It is accompanied by vegetables, sauce and vinegar to the tomato, flour, and white rice.

The Dibi

What are portions of mutton seasoned and roasted on a wood fire, with onions and served with mustard and chilli.

The Caldou

A native of the Casamance, the caldou is a dish made from fish, palm oil and vegetables. It is eaten with white rice and lemon sauce green.