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Thiéboudiène, also known as ceebu jën or “thiep”, is more than just a dish in Senegal. Listed as an Intangible Cultural Heritage of UNESCO since December 2021, this fish meal is a true national symbol.
Discover the mysteries and charm of Senegalese cuisine.
The emergence of culinary monuments
Born in St. Louis, one of St. Louis’s treasures SenegalThiéboudiène is a dish that transcends generations and occasions. It is what Senegalese cuisine is to Italian pasta, says Senegalese chef Omar Ngom. With historical roots deep in the city of Saint-Louis, thiéboudiène is more than just a recipe. It represents a true living culinary heritage and has become an important symbol of Senegalese culture. Like Dakar’s express buses or the majestic baobab tree, it embodies the country’s identity and traditions.
A recipe full of history and tradition
The history of thiéboudiène dates back to the 19th century, when the legendary story of hairdresser Penda Mbaye became famous for her recipe. This specialty is made with red rice, tomatoes, fish, fish balls and a variety of vegetables. The recipe has different forms depending on the region and ethnicity. This diversity is a testament to Senegal’s culinary richesIn St. Louis, this dish is often served with suweer, fish balls, to enhance the dining experience. The accompanying tamarind sauce makes every bite full of flavor.
A hybrid and globalized legacy
Thiéboudiène is a perfect example of culinary hybridization. It was introduced with rice imported from Asia, replacing local ingredients such as millet and baobab. The dish combines elements from different continents: vegetables from Europe, rice from Asia, fish from Senegal. This unique mix has given thiéboudiène a place in world gastronomy. Recognition by UNESCO in 2021 is a victory for the promotion of Senegal and its culinary traditions.
A dish of joy and spread
Thiéboudiène is more than just a dish, it is a symbol of conviviality and sharing. Traditionally served in a large bowl, it promotes communication between guests, conveying the values of solidarity and education. Originally, it also allowed for fair distribution of food portions while teaching good etiquette to the younger generations.
Towards reconstruction or protection?
While thiéboudiène continues to make Senegal shine on the international stage, debates about its reinvention continue to arise. Waañ Wi House in Saint-Louis seeks to highlight the dish through a modern approach while retaining its traditional essence. Chefs such as Omar Ngom insist that thiéboudiène must not be modified in any way. They stress the importance of preserving this iconic recipe in its original form.
However, Tiboudienne faces challenges. Overfishing combined with growing demand has led to rising prices for fish that are essential to the diet. The situation jeopardizes the food security of many Senegalese people. Transitioning to a more sustainable cuisine could be the solution to protect both the dish and the ocean’s resources.
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