Thieboudienne

Tiep is a traditional dish from Senegal and an intangible cultural heritage of humanity that is also consumed in Guinea-Bissau, Guinea, Mali, The Gambia, Mauritania and other West and Central African countries. It is the national dish in Senegal. The version of tiep called thieboudienne, Ceebu Jën or chebu jen (Wolof: ceebu jën; French: thiéboudiène) is prepared with fish, broken 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, hot pepper, lime and peanut oil, and stock cubes. Historically, tiep is commonly attributed to the city of Saint-Louis, in the nineteenth century. The name of the dish comes from Wolof words meaning 'rice' (ceeb) and 'fish' (jën). In Pulaar it is known as maaro e liddi ('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 their hand.

Source: Wikipedia