Thieboudienne or chebu jen (Wolof: ceebu jën; French: thiéboudienne, thiéboudiène, thiébou dieune, phonetic approximations of the Wolof) is a traditional dish from Senegal. It is made from fish, rice and tomato sauce. Other ingredients often include onions, carrots, cabbage, cassava and peanut oil. These ingredients are common in the country. The name of the dish comes from Wolof words meaning "rice" (ceeb) and "fish" (jën).[1]

The American Southern dish Savannah red rice resembles thieboudienne, suggesting a Creolization of the dish from West Africa to the New World.[2][3]

Other renderings

Other renderings of the name include: ceebu jen, cee bu jen, ceeb u jen, thebouidienne, theibou dienn, thiebou dienn, thiebou dinne, thiébou dieune, tíe biou dienne, thieb-ou-djien, thiebu djen or riz au poisson.[1]

See also


  1. 1 2 Troth Wells (15 March 2007). The World of Street Food: Easy Quick Meals to Cook at Home. New Internationalist. pp. 28–. ISBN 978-1-904456-50-6.
  2. Jessica B. Harris (2011). High on the Hog: A Culinary Journey from Africa to America. Bloomsbury USA. pp. 71–. ISBN 978-1-59691-395-0.
  3. Dale Rosengarten; Theodore Rosengarten; Enid Schildkrout; Judith Ann Carney (30 September 2008). Grass roots: African origins of an American art. Museum for African Art. pp. 123, 125. ISBN 978-0-945802-50-1.

Further reading

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