Thieboudienne (Ceebu Jën): Senegal’s National Dish

Thieboudienne (pronounced cheh-boo-jen), also known as Ceebu Jën, is the national dish of Senegal, and its name translates to « rice and fish » in Wolof, the country’s most widely spoken language. This iconic dish is a savory, flavorful blend of rice, fish, vegetables, and spices, cooked together in a single pot to create a hearty, one-pot meal. Thieboudienne is more than just a dish—it’s a celebration of Senegalese culture, bringing together vibrant flavors, textures, and colors.

In this guide, we’ll walk you through how to make an authentic Thieboudienne at home, along with helpful tips and variations to suit your taste.

Ingredients for Making Thieboudienne

Thieboudienne relies on a variety of fresh ingredients, such as fish, vegetables, and aromatic herbs and spices. You can customize the vegetables and fish used based on what’s available locally.

For the Fish

2-3 whole fish, cleaned and gutted: Choose a firm, meaty fish like red snapper, tilapia, grouper, or sea bass.
2 tablespoons lemon juice: To marinate the fish.
Salt to taste: For seasoning.

For the Stuffing (Roff)

3 cloves garlic: For pungency.
1 small onion or shallot: For sweetness.
1 small bunch parsley (about 1/4 cup): Adds freshness.
1 chili pepper (Scotch bonnet or habanero, optional): For heat.
1 teaspoon dried thyme: For earthy flavor.
Salt and pepper to taste: To balance the flavors.

For the Rice and Vegetables

2 cups broken jasmine rice: Traditionally, broken rice is used, but regular jasmine rice works well as a substitute.
1/4 cup vegetable oil: For sautéing.
2-3 tablespoons tomato paste: Adds depth and color to the rice.
1 large onion, diced: Forms the base of the sauce.
1-2 ripe tomatoes, diced: For the sauce.
3-4 cups water or fish broth: For cooking the rice and vegetables.
1 small cabbage, cut into wedges: Adds texture and flavor.
2-3 carrots, peeled and cut into halves: For sweetness.
1 sweet potato, peeled and cut into chunks: Adds a soft, starchy element.
1 small eggplant, cut into chunks: For earthiness.
1 cassava (yuca), peeled and cut into chunks: For a different texture.
1 small bell pepper, whole: For flavor infusion.
1 bay leaf: Adds an aromatic note.
Salt and pepper to taste: For seasoning.

Optional Ingredients

Okra or green beans: For a variety of textures.
Squash or zucchini: For sweetness and color.
Fish sauce or Maggi seasoning cube: For umami flavor.

How to Make Thieboudienne (Ceebu Jën)

Step 1: Prepare the Fish and Stuffing (Roff)

Marinate the Fish: Clean the fish thoroughly and pat it dry. Rub it with lemon juice and salt, and let it marinate for at least 15 minutes. Rinse off the lemon juice before cooking.
Make the Stuffing (Roff): In a food processor, blend the garlic, onion, parsley, and chili pepper (if using) into a rough paste. Add dried thyme, salt, and pepper to taste. This mixture will be stuffed into the fish and used as a seasoning for the dish.
Stuff the Fish: Make small incisions or pockets in the fish flesh, and stuff the roff mixture into these cuts. This infuses the fish with flavor from the inside out.

Step 2: Brown the Fish

Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat.
Fry the Fish: Add the stuffed fish to the pot and sear on both sides until golden brown, about 3-4 minutes per side. You don’t need to cook the fish completely—just brown it for flavor. Remove the fish from the pot and set it aside.

Step 3: Cook the Rice and Vegetables

Prepare the Sauce Base: In the same pot, add more oil if necessary. Add the diced onions and sauté for 3-4 minutes until translucent. Stir in the tomato paste and cook for another 2-3 minutes to caramelize it, enhancing the flavor.
Add Tomatoes and Seasoning: Add the diced tomatoes and cook until softened. Season with salt, pepper, and optional fish sauce or Maggi seasoning cube for extra umami.
Add the Vegetables: Add the carrots, cabbage, sweet potatoes, eggplant, cassava, whole bell pepper, and bay leaf. Pour in the water or fish broth and bring to a boil. Cover the pot and simmer for 20-25 minutes until the vegetables are tender but not mushy.
Remove Vegetables and Add Rice: Once the vegetables are cooked, remove them from the pot and set them aside. Rinse the broken rice thoroughly to remove excess starch, then add it to the pot. Stir well to combine and ensure the rice is evenly coated in the sauce.

Step 4: Steam the Rice and Finish the Dish

Steam the Rice: Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for about 15-20 minutes or until all the liquid is absorbed and the rice is tender. If needed, add a bit more water or broth.
Reheat the Fish and Vegetables: Once the rice is almost done, place the seared fish and cooked vegetables on top of the rice. Cover and let them steam together for another 5-10 minutes to allow the flavors to meld.

Step 5: Serve the Thieboudienne

Serve in a Large Dish: To serve, arrange the rice on a large platter. Place the fish and vegetables on top, and garnish with any remaining roff mixture for added flavor.
Enjoy with a Side of Sauce or Salad: Thieboudienne is traditionally served with a side of tangy tamarind sauce, spicy pepper sauce, or a simple green salad for a refreshing contrast to the rich dish.

Tips for Making the Perfect Thieboudienne

1. Use Fresh Fish and Vegetables

Fresh fish adds a depth of flavor and texture to the dish. You can use a variety of vegetables based on what’s available and in season to create your version of Thieboudienne.

2. Adjust the Spices to Taste

The roff mixture can be adjusted based on your spice preference. For a milder flavor, use less chili, or add more herbs and garlic for extra aroma.

3. Get the Right Rice Texture

Broken jasmine rice is traditional, but you can use regular jasmine rice or other short-grain varieties. Rinsing the rice well removes excess starch, ensuring that the grains are separate and fluffy.

4. Cook the Dish in Layers

Cooking the fish, sauce, vegetables, and rice in layers helps build the flavors gradually, ensuring that each component is well-seasoned and flavorful.

Variations of Thieboudienne

1. Thiebou Yapp (Rice with Meat)

For a meat-based variation, replace the fish with chicken, beef, or goat meat. Brown the meat first and then proceed with the rest of the recipe.

2. Vegetarian Thieboudienne

Skip the fish and use a variety of root vegetables, pumpkin, okra, and green beans to make a flavorful vegetarian version of this dish. Enhance the umami with extra fish sauce or soy sauce.

3. Thiebou Dien Boukhonk (Smoked Fish Version)

Add smoked fish like mackerel or catfish to give the dish a deeper, smokier flavor. The smoked fish adds a unique touch to the traditional flavors of Thieboudienne.

FAQs About Making Thieboudienne (Ceebu Jën)

1. Can I make Thieboudienne ahead of time?

Yes, Thieboudienne can be made ahead of time. It tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.

2. What can I serve with Thieboudienne?

Traditionally, Thieboudienne is served with a side of tamarind sauce, pepper sauce, or a simple salad. A fresh squeeze of lemon juice over the dish can also enhance the flavors.

3. Can I use boneless fish?

Yes, you can use boneless fish fillets, but using whole fish or bone-in pieces adds more flavor to the dish.

4. Is Thieboudienne gluten-free?

Yes, Thieboudienne is naturally gluten-free as it uses rice as the base. Just make sure all other ingredients (like seasonings and broth) are free of gluten-containing additives.

5. Can I make Thieboudienne spicy?

Absolutely! For a spicier dish, add more chili peppers or Scotch bonnet to the roff mixture, or serve the dish with a side of spicy pepper sauce.

6. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the rice.

Conclusion

Thieboudienne (Ceebu Jën) is a dish that embodies the heart and soul of Senegalese cuisine. With its combination of savory fish, vegetables, and flavorful rice, this one-pot meal is not only delicious but also visually stunning. Whether you’re trying it for the first time or bringing back memories of Senegalese home cooking, Thieboudienne is sure to become a cherished dish at your table.