Top 5 Senegalese Rice Dishes

Thieboudienne is the national dish of Senegal, an aromatic combination of fish, vegetables, and rice in a hearty tomato sauce flavored with garlic and chili. Fish, vegetables, and rice are usually served separately, with a few lime wedges on the side, used for squeezing the juice over fish. It is believed that the dish was invented in the city of St. Louis in the 19th century.Expand

Thiébou yapp is a hearty Senegalese stew made with a combination of rice, meat, and vegetables. It is usually prepared with steamed broken rice, which is added to a meat broth containing browned chunks of beef or lamb, and the concoction is then simmered until fully cooked. Typical ingredients include onions, garlic, bell peppers, cabbage, eggplants, habanero peppers, mustard, carrots, tomatoes, paprika, vinegar, oil, and chopped parsley. This stew is a variation of the Senegalese national specialty thiébou jen, which uses fish instead of meat. Rich and fragrant, the dish is typically served on a plate with the rice on the bottom, topped with meat and vegetable chunks. The dish often features olives and hard-boiled eggs as well.Expand

Thiébou guinaar is a traditional dish based on rice and chicken. It is usually prepared with marinated chicken pieces which are browned and then simmered with water, tomato paste, bouillon cubes, and vegetables. Once cooked, the meat and vegetables are carefully removed, and the steamed rice is added to the same liquid to cook further. The rice is spread over a serving plate, topped with the chicken pieces and cooked vegetables, and the whole thing is drizzled with the sauce. This traditional specialty is typically eaten as a main course and is often garnished with fresh vegetables. Also known as ceebu guinaar, this dish is a variation of thiéboudienne, the Senegalese national dish.Expand

Thiébou guerté is a traditional dish based on rice and peanuts, two of the primary crops in Senegal. The dish typically consists of broken rice and peanuts cooked together and has as a somewhat brownish color from the addition of peanut butter. Also known as ceebu guerté, this dish is a variation of the Senegalese national dish known as thiéboudienne. In Senegal, peanut rice is usually eaten as a main course.Expand

Thiou à la viande is a traditional dish that is typically served over white rice. It can be made with any meat, usually beef or lamb that is cut into small pieces, browned, and then cooked in a tomato-based sauce with chopped vegetables. Typical vegetables include potatoes, sweet potatoes, turnips, carrots, cabbage, onions, and tomatoes. The stew is usually served over white rice, but it can also be consumed on its own, typically with bread on the side.Expand