Senegalese Cuisine - Meals

Meals

• Thiéboudienne or Ceebu Jën: The literal English translation of the dish “The Rice of Fish”. Dubbed as the national dish of Senegal, it comprises of flavoursome fish that has been marinated with parsley, lemon, garlic, onions (amongst other herbs), and then later cooked with tomato paste and a variety of vegetables such as lettuce, cabbage, and carrots. Rice is later added to the mix giving it a reddish look. It is said to resemble the Spanish dish paella, from the region of Valencia (EatYourWorld.com).
• Thiébou yapp, or Ceebu Yapp: The literal English translation of the dish is “The Rice of Meat”. A close second in terms of favourite dishes amongst the Senegalese, Ceebu Yapp is usually cooked with beef (or lamb) that is first fried and garnished in onions, garlic, black pepper, red pepper, and salt (amongst other ingredients). Mustard and water is later added to the mix for the meat to tenderize and soak up all the flavours. Like Ceebu Jën, rice is then added to mix and tends to be garnished with either green olives or cooked black eyed peas.
• Thiébou guinaar, or Ceebu Guinaar: The literal English translation of the dish is “The Rice of Chicken”. It’s preparation and procedures is similar to that of Ceebu Yapp; the chicken is first fried with herbs and spices, and later soaked in water and mustard. When the rice is to be added, it is usually garnished with carrots.
• Thiébou guerté, or Ceebu guerté: The literal English translation of the dish is “The Rice of Peanut”. Peanut is known to be Senegal’s cash crop. It too follows the same preparations and procedures as Ceebu Yapp and Ceebu Guinaar in that the beef is first fried with herbs and spices. However, it is peanut butter that is added to the dish with water in order to allow the meat to soak up the flavour. Creating a thick paste, rice is then added to the mix. This dish is not very well known and it is cooked rarely amongst the Senegalese.
• Yassa: Now popular amongst other West African countries, Yassa is either chicken or fish that is first marinated with spices, and then simmered in a pan with onion, garlic, mustard, and lemon juice. This creates a chicken and onion sauce side-dish that is served with plain white rice.
• Maafe, seasoned fish, chicken, lamb, or beef cooked with vegetables in a tomato and peanut butter sauce.
• Bassi-salté, seasoned meat cooked with tomato paste and vegetables over a local couscous called "cere".
• Sombi, sweet milk-rice soup.
• Capitaine à la Saint-Louisienne, perch stuffed with spices.