Thieboudienne facts for kids
Tiep, made of rice, fish and vegetables
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| Alternative names | Ceebu jën |
|---|---|
| Type | Main dish |
| Place of origin | Senegal |
| Cooking time | |
| Main ingredients | Fish and rice |
| Ingredients generally used | Vegetables |
| Variations | Meat |
Tiep (pronounced "chep") is a very popular and traditional meal from Senegal. It is so important that it is the national dish of Senegal! People also enjoy Tiep in other West African countries like Guinea-Bissau, Guinea, Mali, Mauritania, and The Gambia.
The most famous type of Tiep is called thieboudienne or chebu jen. This name comes from the Wolof language, where "ceeb" means 'rice' and "jën" means 'fish'. This version is made with fish, rice, and a tasty tomato sauce, all cooked together in one pot.
Besides fish, you can also find other kinds of Tiep:
- Tiep yappa is made with meat.
- Tiep ganaar is made with chicken.
Common ingredients in Tiep include onions, carrots, cabbage, cassava (a root vegetable), hot peppers, lime, peanut oil, and stock cubes for extra flavor.
Contents
The History of Tiep
Tiep is believed to have started in the city of Saint-Louis in Senegal during the 1800s. It has been a favorite meal ever since! In the Pulaar language, another language spoken in the region, it is called "maaro e liddi," which also means 'rice and fish'.
How Tiep is Served
Tiep is usually served on large trays. The rice is at the bottom, and the fish (often a type of white grouper) and vegetables are placed on top in the middle. Many of the vegetables are cooked whole.
Traditionally, people eat Tiep from a big shared dish using their hands. It is a symbol of Senegalese terranga, which means 'hospitality'. Family, friends, and guests all gather around one large dish (called a bolus) and eat together. Sometimes, they use a spoon or a piece of bread to scoop up the food.
Tiep's Family of Dishes
Tiep is thought to be the original dish that led to other popular West African meals. For example, the well-known Jollof rice is believed to have come from thieboudienne. Jollof rice is usually made with meat instead of fish, and the rice is mixed directly with the other ingredients.
There is also a dish called red rice from the Gullah people in the United States. This dish looks a lot like thieboudienne. It shows how food traditions from West Africa traveled to the New World with enslaved Africans and their descendants. Just like thieboudienne, red rice has different versions depending on the region, such as Savannah red rice and Charleston red rice.
Making Tiep
Tiep is made by cooking fresh or dried fish with rice. It also includes many vegetables like cassava, pumpkin, cabbage, carrots, turnips, or eggplant. Other important ingredients are parsley, tomato paste, peppers, garlic, and onions. While it traditionally uses fish, it is now common to make Tiep with beef or chicken too.
Tiep Around West Africa
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Even though Tiep started in Senegal, it is eaten in many countries across West Africa. The recipe and ingredients can change from one country to another, and even the way it is cooked might be different.
- In Mali, Tiep is known as tieb. This version often has chicken, rice, and vegetables cooked in a tomato and onion base.
- The dish called jollof or djolof (in Wolof) is also known as benachin, which means 'one pot' in Wolof. It is very popular, especially in Nigeria and Ghana.
- In Cameroon and Ivory Coast, the dish is called riz gras. It uses similar ingredients to the original recipe, like tomatoes, rice, and onions.
Different Ways to Eat Tiep
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Different groups of people in Senegal have their own special ways of making and eating Tiep. This depends on if they live near the ocean or if their traditions involve moving around with cattle. For example, people from southern Senegal often add something called kouthia. People from Dakar and Saint-Louis might use soul (a Wolof word) in their Tiep.
Other Names for Tiep
You might hear Tiep called by many other names, including: 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
In Spanish: Thieboudienne para niños
