Thiep Bou Dien

Thiep Bou Dien is a traditional Senegalese dish, known for its rich flavors and cultural significance. Often referred to as the national dish of Senegal, Thiep Bou Dien, or Ceebu jën, translates to "rice and fish". It is a culinary staple in Senegalese households, showcasing a harmonious blend of fresh fish, seasoned vegetables, and flavorful rice. The dish has its roots in the city of Saint-Louis, where it was first popularized in the 19th century, and has since evolved to become a symbol of Senegalese hospitality and tradition.

Ingredients

• Fish – preferably whole, such as tilapia or snapper
• Rice – Jollof or broken rice is traditionally used
• Tomatoes – fresh or canned
• Onions – thinly sliced
• Garlic – minced
• Carrots – chopped into chunks
• Cabbage – quartered
• Okra – optional, chopped
• Peanuts – ground, for sauce thickening
• Scotch Bonnet – for heat, add to taste
• Salt – to taste
• Black Pepper – to taste
• Lime – for marinating the fish

Preparation

Step 1: Marinating the Fish

Clean the fish thoroughly, removing any scales and entrails. Rinse under cold water and pat dry. Squeeze lime juice over the fish, and season with salt and black pepper. Let it marinate for at least 30 minutes to an hour to allow the flavors to penetrate.

Step 2: Preparing the Ingredients

Chop the tomatoes and onions, mince the garlic, and slice the carrots. If using, chop the okra. Quarter the cabbage and set aside.

Cooking Process

Step 1: Cooking the Fish

In a large pot, heat a small amount of oil over medium heat. Add the marinated fish and cook until browned on each side. Remove the fish and set aside, keeping the oil in the pot.

Step 2: Making the Sauce

To the same pot, add the onions and saute until translucent. Add the chopped tomatoes and garlic, cooking until the tomatoes break down and form a sauce. Stir in the ground peanuts to thicken, and include the Scotch Bonnet for heat.

Step 3: Incorporating Vegetables

Add the carrots, cabbage, and okra to the pot. Pour in enough water to cover the vegetables, bring to a simmer and cook until they are tender.

Step 4: Cooking the Rice

Remove the vegetables and return the fish to the pot. Add the washed rice to the simmering sauce. Cover and cook over low heat as you would prepare a pilaf, until the rice absorbs the flavors and is fully cooked. For precise timing, refer to a cooking timer.

Serving and Enjoyment

Once the rice is done, reintroduce the vegetables, gently mixing them with the rice and fish. Traditionally served on a large communal platter, Thiep Bou Dien is meant to be shared among friends and family, symbolizing the spirit of togetherness and community. Serve with lime wedges and additional Scotch Bonnet on the side for those who desire extra heat. Enjoy the rich, harmonious flavors that capture the essence of Senegalese cuisine.

Tips

• For added depth of flavor, consider using fish stock instead of water when cooking the rice.
• Basmati rice can be used in place of traditional Jollof rice if unavailable.
• Pair this dish with a refreshing mango salad for a complementary taste experience.