 Tiep, made of rice, pisces and vegetables |
|
| Alternative names | Ceebu jën |
|---|---|
| Type | Main dish |
| Place of origin | Senegal |
| Cooking time | |
| Main ingredients | Fish and rice |
| Ingredients generally used | Vegetables |
| Variations | Meat |
|
|
Cookbook: Tiep
Media: Tiep
Thieboudienne
Reading: Thieboudienne – Wikipedia
Tiep or thieb is a traditional dish from Senegal that is besides consumed in Guinea-Bissau, Guinea, Mali, Mauritania, and The Gambia. It is the national dish in Senegal. [ 1 ] The version of tiep called thieboudienne or chebu jen ( Wolof : ceebu jën ; french : thiéboudiène ) is prepare with pisces, rice and tomato sauce cooked in one pot, and it is considered the national dish. There are besides tiep yappa ( with meat ) and tiep ganaar ( with chicken ). extra ingredients often include onions, carrots, boodle, cassava, hot pepper, linden and insignificant oil, and malcolm stock cubes. historically, tiep is normally attributed to the city of Saint-Louis, in the nineteenth hundred. The appoint of the dish comes from Wolof words meaning ‘rice ‘ ( ceeb ) and ‘fish ‘ ( jën ). [ 2 ] In Pulaar it is known as maaro e liddi ( ‘rice and fish ‘ ). It is served on large trays with the rice on the bottom and the fish, normally White grouper ( Epinephelus aeneus ), and the vegetables, many of them whole placed in the center field. Tiep bears a strong resemblance—in ingredients, presentation, and significance—to Maghrebi couscous. traditionally it is eaten in a large communal dish with the hand. It is besides the symbol of senegalese terranga ( cordial reception ) : family, visiting friends and guests gather around a single dish ( called a bolus ) from which everyone eats using a spoon ( couddou Pulaar ) or a piece of bread. The popular West african dish known as jollof is thought to have originated from the thieboudienne, but is normally made with kernel rather than fish, and the rice is interracial into the other ingredients. [ 3 ] The Gullah cup of tea, bolshevik rice, resembles thieboudienne, suggesting a creolization of foodways from West Africa in the New World by enslave Africans and their descendants. Like thieboudienne, there are regional variations of bolshevik rice throughout the Gullah/Geechee Cultural Heritage Corridor, including Savannah red rice and Charleston red rice. [ 4 ] [ 5 ]
recipe [edit ]
It is a preparation of fresh or dry fish, and rice ( rice Wolof ), cooked with vegetables ( such as cassava, pumpkin, boodle, carrot, turnip, or eggplant ), parsley, tomato paste, peppers, garlic and onions. primitively made with pisces, it is nowadays frequent to see it served with gripe or even chicken .
Variations [edit ]
By area [edit ]
originally from Senegal, the traditional recipe includes pisces, rice, tomato and onions. however, tiep is normally consumed in respective countries in West Africa. Depending on the country, the recipe and the ingredients change—even the method of cooking can differ. In Mali, tiep is known as tieb, a cup of tea consist of wimp, rice and vegetables such as a tomato and onion base. Another type of tiep is the jollof or djolof ( in Wolof, the national lyric ) rice besides called benachin which means ‘one potentiometer ‘ in Wolof. It is a democratic dish particularly in Nigeria and Ghana. In Cameroon and Ivory Coast the dish is called riz gras. The components are similar to the original recipe ‘s ingredients with the inclusion body of tomatoes, rice and onions.
Tiep made with beef, rice and vegetables .
By ethnicity [edit ]
Senegal ‘s distinctive cultural groups have their own variations on cuisine and eating habits, influenced either by proximity to the ocean or the traditions of nomadism and cattle raising. For exemplify, people from southern Senegal normally besides add some kouthia, [ definition needed ] while people from Dakar and Saint-Louis will use some soul ( Wolof ) .
history and culture [edit ]
In Senegal [edit ]
The senegalese teranga, or cordial reception, is an significant view of the senegalese custom of sharing food and cook for your hosts, and it is very crude for a guest to refuse food, or garbage to parcel a meal. All are welcome to eat, even in the poorest family. It is a given that food is a bless from God, and is here to be shared. There is always “ a parcel for the stranger ”. People take enormous pride in their welcome tradition and go to great lengths in arrange to fulfill what is seen as a responsibility toward their guests, or tied an unannounced visitor. There is a belief that eating around the stadium means there is constantly adequate food for everyone rather than eating on individual plates. Eating from the stadium teaches children values. One of them is that once they have food in their mouths, they have to wait for the adjacent dowry until everyone else is fix before putting their handwriting back in the bowling ball. This teaches them to be affected role. When they reach into the bowl with their hand, they have to eat from the section right in front of them. They can not reach over to the other side. They can not eat from the in-between of the bowl, where all the kernel and vegetables are kept. That section is for the mother. As they eat, she regularly distributes what is at the center of the bowl to everyone eating from it, thus that each person receives an equal fortune. consequently, sharing is another respect learned from the bowl. Embracing teranga for the senegalese equates to achiever in life. They are teach early on to be hospitable, to be generous, to be sharing, to be grateful, to embrace others. This equates to the cooking .
The tiep ( pisces ) made with rice, pisces and vegetables .
food and religious customs [edit ]
The Senegalese generally eat three meals a day. The independent meal is at about 1:00 PM. senegalese feed from a communal platter or large bowling ball with the right handwriting, as is the Muslim custom .
Benefits [edit ]
Tiep consumption is apprehensible from the farming point of view but besides from its benefits. Eating enough of fish on a regular basis can help protect from a range of serious diseases such as Alzheimer ‘s, cancer or heart disease. Eating a diet rich in vegetables may reduce hazard for stroke, cancer, kernel diseases and type-2 diabetes. The nutrients in vegetables are critical for health and sustenance of the body. The health benefits of rice include its ability to provide fast and moment energy, regulate and improve intestine movements, stabilize blood sugar levels, and slow down the aging procedure, while besides providing an all-important source of vitamin B1 to the human torso. other benefits include its ability to boost peel health, increase the metamorphosis, care in digestion, reduce high blood blackmail, assistant weight loss efforts, improve the immune system and provide protection against dysentery, cancer, and heart disease.
other renderings [edit ]
early renderings of the mention include : ceebu jen, cee bu jen, ceeb u jen, thebouidienne, theibou dienn, thiebou dienn, thiebou dinne, thiébou dieune, tíe biou dienne, thieb-ou-djien, thiebu djen or riz au poisson. [ 2 ]