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Thieboudienne
Traditional dish from Senegal / From Wikipedia, the free encyclopedia
Tiep (or thieb or benechin or benachin) is a traditional dish from Senegal and an intangible cultural heritage of humanity[1] that is also consumed in Guinea-Bissau, Guinea, Mali, The Gambia, Mauritania and other West and Central African countries. It is the national dish in Senegal.[2] The version of tiep called thieboudienne, Ceebu Jën or chebu jen (Wolof: ceebu jën; French: thiéboudiène) is prepared with fish, broken rice and tomato sauce cooked in one pot. There are also tiep yappa (with meat) and tiep ganaar (with chicken). Additional ingredients often include onions, carrots, cabbage, cassava, hot pepper, lime and peanut oil, and stock cubes.
Quick Facts Alternative names, Type ...
![]() Ceebu jen | |
Alternative names | Benechin, Ceebu jën |
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Type | Main dish |
Place of origin | Senegal |
Cooking time | |
Main ingredients | Fish and rice |
Ingredients generally used | Vegetables |
Variations | Meat |
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