Thieboudienne
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.
 Ceebu jen
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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 |
Dabaŋkoroŋ maaleŋ
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 maaleŋ
Bondirii mine naŋ yini o maaleŋ
Recipe maaleŋ
Parɛɛ parɛɛ maaleŋ
Paaloŋ paaloŋ maaleŋ
Bal bal maaleŋ
renderings mine maaleŋ
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 maaleŋ
Sommo yizie maaleŋ
Naŋ kanna gɛrɛ maaleŋ
- 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.