At first glance, it may look like the dish from the American deep south called Savannah red rice.
Getting its name from Wolof words meaning “rice” (ceeb) and “fish”, many believe that Thieboudienne was taken to the New World from Senegal and adapted by the Creole people.
You can call it the ‘original jollof rice.’ With some rice, fish and tomato sauce, as well as, spiced onions, carrots, cassava, cabbage and peanut oil, you are good to go with the sumptuous Thieboudienne.
The ingredients, of course, appear simple, but together they make this traditional dish awesome.
At home, restaurants and at sideway cafes in Senegal, people love their Thieboudienne, which they believe is a testament to their cultural heritage.
Here’s a simple and quick way to prepare the national dish, right at the comfort of your home:
