Recipe for Thieboudienne (Ceebu Jën) 100% Fresh, Step-by-Step Style, Easy to Follow to Master the National Senegalese Dish
Ceebu jën dafa lekk bu njariñ ci Senegaal, bu jëm ci ceebu (rice) ak jëñ (fish).
Dafay ñuul, dafay lekk ci ñaari bopp: tieb ak ceebu jën.
In Mali, it is sometimes simply called tiep.
Its name must be: "rice with fish," and it is a highly appreciated dish in Senegal.

Thieboudienne — also spelled thiéboudienne, thiépbou dieune, or sometimes tiep bou djen — is a traditional Senegalese dish based on rice and fish. A symbol of the country’s cuisine, it is often shortened to tieb and called ceebu jën in Wolof. In Mali, it is sometimes simply called tiep. Its name literally means "rice with fish," and it is recognized as Senegal’s national dish.

1. Traditional Composition
   Base
   Rice (often broken rice, lightly flavored)

Proteins
Fresh fish (generally captain fish, grouper, thiof, or bass)

Sometimes chicken or meat may replace fish depending on local variants

Vegetables
Cabbage, carrots, cassava, African eggplants, okra, sweet potatoes

Tomatoes and onions for the sauce

Sauce / Seasonings
Fresh tomatoes or tomato concentrate

Onions, garlic, chili pepper, peanut oil

Local spices: cassava leaves, bouillon cube, salt

Garnishes
Sometimes whole fresh chili or chili sauce served separately

2. Preparation Method
   The fish is marinated with spices then fried or grilled.

The vegetables are cooked with the tomato sauce to absorb its flavor.

The rice is cooked in the tomato sauce and aromatics, giving it its characteristic reddish-orange color.

The dish is generally served in a large communal dish, with the fish placed on the rice, and vegetables around or on top.

Thieboudienne is both a complete meal and a cultural symbol of Senegal, often prepared for special occasions.

Thieboudienne Recipe
(For 4 people)

Ingredients
Fish and Marinade:

• 1 kg whole fresh fish (captain, grouper, or bass)

• 2 garlic cloves

• 1 onion

• 1 bunch of fresh parsley

• 1 small fresh chili (optional)

• 1 teaspoon salt

• 2 tablespoons peanut oil

Sauce and Vegetables:

• 4 ripe tomatoes

• 1 onion

• 2 garlic cloves

• 2 tablespoons peanut oil

• 1 carrot

• 1 small African eggplant

• 1 small sweet potato

• 1 handful of fresh okra

• 4 cabbage leaves

• 1 fresh cassava branch (optional)

• 1 teaspoon salt

• 1 small fresh chili (optional)

Rice:

• 300 g fresh white rice

• Water

Step-by-Step Preparation

1. Prepare the fish
   Clean the fish: remove entrails and scales.
   Blend garlic, onion, parsley, and chili into a paste.
   Rub the fish with the marinade and let rest for 15 to 30 minutes.

2. Prepare the vegetables
   Wash all vegetables.
   Cut into large pieces: carrots, eggplants, sweet potato, cabbage, cassava.
   Blend tomatoes, onion, and garlic into a fresh purée.

3. Cook the sauce
   Heat 2 tablespoons peanut oil in a large pot.
   Add the tomato purée and simmer for 10 minutes.
   Add the longest-cooking vegetables (carrots, cassava, sweet potato) with just enough water to cover them.
   Season with salt and chili.
   Cook 10-15 minutes, then add the more tender vegetables (eggplants, okra, cabbage).

4. Cook the fish
   Place the marinated fish on the vegetables.
   Baste regularly with the sauce.
   Cook 10-15 minutes until the fish is tender.

5. Cook the rice
   Remove fish and vegetables.
   Put rice into the remaining sauce.
   Adjust water if necessary to lightly cover the rice.
   Cover and cook on low heat until the sauce is fully absorbed and rice is tender.

6. Presentation
   Arrange rice on a large dish.
   Place the whole fish on top.
   Distribute vegetables around or on the fish.
   Serve hot.
   Fresh chili on the side for those who like it spicy.

Thieboudienne is both a complete dish and a cultural symbol of Senegal, often prepared for important occasions.