Thieboudienne
Tiep is a traditional dish from Senegal that is also consumed in Mauritania, Guinea-Bissau, Guinea, Mali, The Gambia, and other West and Central African countries. It is the national dish in Senegal. The version of tiep called thieboudienne, ceebu jën or chebu jen is prepared with fish, broken rice and tomato sauce cooked in one pot. There are also tiep yappa and tiep ganaar varieties. Additional ingredients often include onions, tomatoes, carrots, cabbage, cassava, hot pepper, lime and peanut oil, and stock cubes.
History
Historically, tiep is commonly attributed to the city of Saint-Louis, in the nineteenth century. The name of the dish comes from Wolof words meaning 'rice' and 'fish'. In Pulaar it is known as maaro e liddi. In Hassaniya Arabic the calque مارو والحوت is also frequently used together with the Wolof loanword. It is served on large trays with the rice on the bottom and the fish, usually white grouper, and the vegetables, many of them whole, placed in the center.The collapse of white grouper fisheries has reduced access to the dish.
Serving
Traditionally it is eaten in a large communal dish with the hand. It is also the symbol of Senegalese terranga : family, visiting friends and guests gather around a single dish from which everyone eats using a spoon or their hand.Related dishes
The popular West African dish known as jollof is thought to have originated from the thieboudienne, but is usually made with meat rather than fish, and the rice is mixed into the other ingredients.The Gullah dish red rice resembles thieboudienne, suggesting a creolization of foodways from West Africa in the New World by enslaved Africans and their descendants. Like thieboudienne, there are regional variations of red rice throughout the Gullah/Geechee [Cultural Heritage Corridor], including Savannah red rice and Charleston red rice.