Thieboudienne (Wolof: Ceebu Jën) is a West African one-pot dish of fish, broken rice and tomato sauce, cooked with vegetables such as cassava, cabbage, carrots and onions and seasoned with garlic, chili pepper and peanut oil. It originated in the fishing communities of Saint-Louis, Senegal, and is Senegal's national dish; jollof rice is widely regarded as a derivative of it, typically made with meat rather than fish. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Origin Period, From (Year)Sourced to the subject's own accountWikipedia attributes the dish to the city of Saint-Louis in the nineteenth century; no more precise year is given by either source consulted, so 1800 marks the century's start rather than an exact date. Origin RegionSaint-Louis, Senegal (fishing communities of the island) 2 Classification
CourseSourced to the subject's own account FAQs
Is thieboudienne recognized as cultural heritage?
Yes. UNESCO inscribed ceebu jën on its Representative List of Intangible Cultural Heritage in 2021.
Yes. UNESCO inscribed ceebu jën, the Wolof name for thieboudienne, in 2021 on the Representative List of the Intangible Cultural Heritage of Humanity. The recipe and techniques are traditionally passed down from mother to daughter, and the dish and its associated practices are viewed as an affirmation of Senegalese identity.
Connections
Associated With
Jollof Rice, Dishes Jollof rice is widely regarded as a derivative of thieboudienne: usually made with meat rather than fish, with the rice mixed into the other ingredients rather than served under a fish steak.
Source Thieboudienne (Wikipedia)
In Cuisine
Source Thieboudienne (Wikipedia)
Uses Ingredient
Source Wikidata: Thieboudienne
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Thieboudienne (Wikipedia)
WikipediaIntroduction
The version of tiep called ceebu jën or chebu jen (Wolof: ceebu jën, pronounced [cɛːbu ɟen]) - also known by its Francized name thieboudienne (French: thiéboudiène) - is prepared with fish, broken rice and tomato sauce cooked in one pot.
History
Historically, tiep is commonly attributed to the city of Saint-Louis, in the nineteenth century.
Infobox: type
Main dish
Associated With: Jollof Rice, History and origin
The popular West African dish known as jollof is thought to have originated from thieboudienne, but is usually made with meat rather than fish, and the rice is mixed into the other ingredients.
- In Cuisine: Senegalese Cuisine, Wikipedia category list
View the Source 2. Ceebu Jën, a Culinary Art of Senegal (UNESCO Intangible Cultural Heritage)
UNESCO Intangible Cultural Heritage, 2021Introduction
Inscribed in 2021 ( 16.COM ) on the Representative List of the Intangible Cultural Heritage of Humanity play_arrow © Direction du Patrimoine Culturel (DPC), Ministère de la Culture et de la Communication (MCC), Sénégal, 2020 Ceebu jën is a dish that originated in the fishing communities on the Island of Saint-Louis in Senegal.
Cultural significance
The recipe and techniques are traditionally passed down from mother to daughter. ... The ceebu jën dish and associated practices are viewed as an affirmation of Senegalese identity.
View the Source Wikidata: Thieboudienne
- Wikidata Q1810575, class allow-list match (w-wdresolver-0926)
Uses Ingredient: Rice, infobox main_ingredient field
Fish and rice
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