Thieboudienne

Tiep
	Ceebu jen
class="infobox-label" scope="row" style="line-height:1.15em; padding-right:0.65em;" \|Alternative names	Ceebu jën
class="infobox-label" scope="row" style="line-height:1.15em; padding-right:0.65em;" \|Type	Main dish
class="infobox-label" scope="row" style="line-height:1.15em; padding-right:0.65em;" \|Place of origin	Senegal
class="infobox-label" scope="row" style="line-height:1.15em; padding-right:0.65em;" \|Cooking time
class="infobox-label" scope="row" style="line-height:1.15em; padding-right:0.65em;" \|Main ingredients	Fish and rice
class="infobox-label" scope="row" style="line-height:1.15em; padding-right:0.65em;" \|Ingredients generally used	Vegetables
class="infobox-label" scope="row" style="line-height:1.15em; padding-right:0.65em;" \|Variations	Meat
	Media: Tiep;

Tiep bee thieb e la saaŋkompare bondirii kaŋa naŋ be Senegambia kyɛ ka o la waa bondirii ko a Guinea Bissau, Guinea, Mali aneŋ Mauritania paaloŋ. O waa la a paaloŋ zaa bondirii ko a Senegal paaloŋ.^[1] A tiep kaŋa ba naŋ boɔla ka thieboudienne bee chebu jen (Wolof: ceebu jën; French: thiéboudiène) ka ba maŋ ne zoma, broken rice aneŋ tomato sauce doge yeni poɔŋ. Boma mine naŋ la be be la tiep yappa (ne nɛne) aneŋ tiep ganaar (ne noɔ nɛne). Bomaale boma mine ba naŋ maŋ la de paare o maaloo poɔ la la gyɛnlee, kaarɔte, kabeegyi, bangye, samaaŋ tɔɔ, lumbo miiroo aneŋ peanut oil, aneŋ stock cubes.

Dabaŋkoroŋ

Dabaŋkoroŋ poɔ, zie tiep naŋ da be yaga la a teŋe ŋa ba naŋ boɔla ka Saint-Louis, a nineteenth century saŋa. A bondirii ŋa yuori yi la a Wolof sɛgebie poɔ ka o muni e ka 'mui' (ceeb) aneŋ 'zoma' (jën).^[2] A Pulaar kɔkɔre poɔ ba boɔla o ka maaro e liddi ('mui aneŋ zoma'). Ba maŋ ŋmaa o la eŋ layɛloŋ poɔ ka a mui be a pareeŋ aneŋ a zoma, a maŋ e white grouper (Epinephelus aeneus), kyɛ ka a vegetables, yaga zaa, maŋ be a soŋsogo poɔ.

Bondiri pori

Bondirii mine naŋ yini o

Recipe

Parɛɛ parɛɛ

Paaloŋ paaloŋ

Bal bal

renderings mine

A yuori boɔloo mine la ama: 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]

Leɛkaa kyɛ meŋ

Sommo yizie

Naŋ kanna gɛrɛ

Senegal Travel Guide, World Travel Guide
agricultural situation country report, USDA Foreign Agricultural Service,Mbalo Ndiaye,2007
Food and daily life, Our Africa
Duffy, Megan, "Ceeb ak Jën: Deconstructing Senegal’s National Plate in Search of Cultural Values" (2009). Independent Study Project (ISP) Collection. Paper 669.

[1] ttp://www.saveur.com/article/Recipes/Senegal-Fish-Rice/

[:0-2] 2.0 ^2.1 https://books.google.com/books?id=Ouz-AwAAQBAJ&pg=PA28

[1]

[2]