![Red Thieboudienne](https://upload.wikimedia.org/wikipedia/commons/1/19/Red_Thieboudienne.JPG)
''Tiep'' or ''thieb'' is a traditional dish from
Senegal
Senegal,; Wolof: ''Senegaal''; Pulaar: 𞤅𞤫𞤲𞤫𞤺𞤢𞥄𞤤𞤭 (Senegaali); Arabic: السنغال ''As-Sinighal'') officially the Republic of Senegal,; Wolof: ''Réewum Senegaal''; Pulaar : 𞤈𞤫𞤲𞤣𞤢𞥄𞤲𞤣𞤭 ...
that is also consumed in
Guinea-Bissau
Guinea-Bissau ( ; pt, Guiné-Bissau; ff, italic=no, 𞤘𞤭𞤲𞤫 𞤄𞤭𞤧𞤢𞥄𞤱𞤮, Gine-Bisaawo, script=Adlm; Mandinka: ''Gine-Bisawo''), officially the Republic of Guinea-Bissau ( pt, República da Guiné-Bissau, links=no ) ...
,
Guinea
Guinea ( ),, fuf, 𞤘𞤭𞤲𞤫, italic=no, Gine, wo, Gine, nqo, ߖߌ߬ߣߍ߫, bm, Gine officially the Republic of Guinea (french: République de Guinée), is a coastal country in West Africa. It borders the Atlantic Ocean to the we ...
,
Mali
Mali (; ), officially the Republic of Mali,, , ff, 𞤈𞤫𞤲𞥆𞤣𞤢𞥄𞤲𞤣𞤭 𞤃𞤢𞥄𞤤𞤭, Renndaandi Maali, italics=no, ar, جمهورية مالي, Jumhūriyyāt Mālī is a landlocked country in West Africa. Mali ...
,
Mauritania
Mauritania (; ar, موريتانيا, ', french: Mauritanie; Berber: ''Agawej'' or ''Cengit''; Pulaar: ''Moritani''; Wolof: ''Gànnaar''; Soninke:), officially the Islamic Republic of Mauritania ( ar, الجمهورية الإسلامية ...
, and
The Gambia
The Gambia,, ff, Gammbi, ar, غامبيا officially the Republic of The Gambia, is a country in West Africa. It is the smallest country within mainland AfricaHoare, Ben. (2002) ''The Kingfisher A-Z Encyclopedia'', Kingfisher Publicatio ...
. It is the national dish in Senegal.
The version of tiep called ''thieboudienne'' or ''chebu jen'' ( wo, ceebu jën; french: thiéboudiène) is prepared with fish, 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
''Manihot esculenta'', common name, commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively ...
, hot pepper, lime and
peanut oil
Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor but, if made with roasted peanuts, has a stronger peanut flavor and aroma. It is often used in American ...
, and
stock cube
A bouillon cube (Canada and US), stock cube (Australia, Ireland, New Zealand, South Africa and UK), or broth cube (Asia) is dehydrated broth or stock formed into a small cube about wide. It is typically made from dehydrated vegetables or me ...
s.
Historically, tiep is commonly attributed to the city of
Saint-Louis, in the nineteenth century. The name of the dish comes from
Wolof
Wolof or Wollof may refer to:
* Wolof people, an ethnic group found in Senegal, Gambia, and Mauritania
* Wolof language, a language spoken in Senegal, Gambia, and Mauritania
* The Wolof or Jolof Empire, a medieval West African successor of the Mal ...
words meaning 'rice' () and 'fish' ().
In Pulaar it is known as ('rice and fish'). It is served on large trays with the rice on the bottom and the fish, usually
white grouper (''Epinephelus aeneus''), and the vegetables, many of them whole, placed in the center.
Traditionally it is eaten in a large communal dish with the hand. It is also the symbol of Senegalese ''terranga'' (hospitality): family, visiting friends and guests gather around a single dish (called a ''bolus'') from which everyone eats using a spoon (''couddou Pulaar'') or a piece of bread.
The popular West African dish known as
jollof
Jollof (), or jollof rice, is a rice dish from West Africa. The dish is typically made with long-grain rice, tomatoes, onions, spices, vegetables and meat in a single pot, although its ingredients and preparation methods vary across different ...
is thought to have originated from the thieboudienne, but is usually made with meat rather than fish, and the rice is mixed into the other ingredients.
The
Gullah
The Gullah () are an African Americans, African American ethnic group who predominantly live in the South Carolina Lowcountry, Lowcountry region of the U.S. states of Georgia, Florida, South Carolina, and North Carolina, within the coastal plain ...
dish red rice resembles thieboudienne, suggesting a
creolization
Creolization is the process through which creole languages and cultures emerge. Creolization was first used by linguists to explain how contact languages become creole languages, but now scholars in other social sciences use the term to describe ne ...
of foodways from West Africa in the New World by enslaved Africans and their descendants. Like thieboudienne, there are regional variations of red rice throughout the
Gullah/Geechee Cultural Heritage Corridor
The Gullah-Geechee Cultural Heritage Corridor is a federal National Heritage Area in the United States, representing the significant story of the Gullah-Geechee people for maintaining their cultural traditions, and for being a reflection of the ...
, including
Savannah red rice
Charleston red rice or Savannah red rice is a rice dish commonly found along the Southeastern coastal regions of Georgia and South Carolina, known simply as red rice by natives of the region.
This traditional meal was brought over to the U.S. by ...
and Charleston red rice.
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Recipe
It is a preparation of fresh or dried fish, and rice (rice Wolof), cooked with vegetables (such as cassava, pumpkin, cabbage, carrot, turnip, or eggplant), parsley, tomato paste, peppers, garlic and onions. Originally made with fish, it is nowadays frequent to see it served with beef or even chicken.
Variations
By country
Originally from Senegal, the traditional recipe includes fish, rice, tomato and onions. However, tiep is commonly consumed in several countries in
West Africa
West Africa or Western Africa is the westernmost region of Africa. The United Nations defines Western Africa as the 16 countries of Benin, Burkina Faso, Cape Verde, The Gambia, Ghana, Guinea, Guinea-Bissau, Ivory Coast, Liberia, Mali, Maurit ...
. Depending on the country, the recipe and the ingredients change—even the method of cooking can differ. In Mali, tiep is known as ''tieb'', a dish consisting of chicken, rice and vegetables such as a tomato and onion base. Another type of tiep is the
jollof
Jollof (), or jollof rice, is a rice dish from West Africa. The dish is typically made with long-grain rice, tomatoes, onions, spices, vegetables and meat in a single pot, although its ingredients and preparation methods vary across different ...
or (in Wolof, the national language) rice also called which means 'one pot' in Wolof. It is a popular dish especially in Nigeria and Ghana. In Cameroon and Ivory Coast the dish is called ''riz gras''. The components are similar to the original recipe's ingredients with the inclusion of tomatoes, rice and onions.
By ethnicity
Senegal's distinctive ethnic groups have their own variations on cuisine and eating habits, influenced either by proximity to the ocean or the traditions of nomadism and cattle raising. For instance, people from southern Senegal usually also add some ''kouthia'', while people from
Dakar
Dakar ( ; ; wo, Ndakaaru) (from daqaar ''tamarind''), is the capital and largest city of Senegal. The city of Dakar proper has a population of 1,030,594, whereas the population of the Dakar metropolitan area is estimated at 3.94 million in 2 ...
and
Saint-Louis will use some ''soul'' (Wolof).
Other renderings
Other renderings of the name include: ''ceebu jen'', ''cee bu jen'', ''ceeb u jen'', ''thebouidienne'', ''theibou dienn'', ''thiebou dienn'', ''thiebou dinne'', ''thiébou dieune'', ''tíe biou dienne'', ''thieb-ou-djien'', ''thiebu djen'' or ''riz au poisson''.
See also
*
Couscous
Couscous ( '; ber, ⵙⴽⵙⵓ, translit=Seksu) – sometimes called kusksi or kseksu – is a Maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. Pearl millet, sorghum, ...
*
Cuisine of Senegal
The cuisine of Senegal is a West African cuisine influenced by North African, French, and Portuguese cuisine and derives from the nation's many ethnic groups, the largest being the Wolof. Islam, which first penetrated the region in the 11 ...
*
Jollof rice
Jollof (), or jollof rice, is a rice dish from West Africa. The dish is typically made with long-grain rice, tomatoes, onions, spices, vegetables and meat in a single pot, although its ingredients and preparation methods vary across different re ...
*
Paprykarz szczeciński
Szczecin paprikash (Polish: ''Paprykarz szczeciński''), also known as Polish paprikash, is a Polish canned fish spread made from ground fish, rice, tomato paste and vegetable oil, seasoned with onion, salt and spices. It has the form of a reddish- ...
*
List of stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been Cooking, cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potato ...
*
List of African dishes
There is a list of dishes found in African cuisine, a generalized term collectively referring to the cuisines of Africa. The continent of Africa is the second-largest landmass on Earth, and is home to hundreds of different cultural and Ethnic gro ...
References
Further reading
Senegal Travel Guide World Travel Guide
agricultural situation country report USDA Foreign Agricultural Service,Mbalo Ndiaye,2007
Food and daily life Our Africa
Duffy, Megan, "Ceeb ak Jën: Deconstructing Senegal’s National Plate in Search of Cultural Values" (2009). ''Independent Study Project (ISP) Collection''. Paper 669.
{{African cuisine
Senegalese cuisine
Mauritanian cuisine
Malian cuisine
Nigerian cuisine
Guinean cuisine
Gambian cuisine
Cameroonian cuisine
Fish dishes
Seafood and rice dishes