Getting to know Africa includes experiencing the vastly different – and yummy – expressions of each culture through food.
Often considered to be the national dish of Senegal – Thieboudienne – basically means fish and rice. Some other African countries refer to this dish as “riz au gras” or “Jollof Rice”.
You will see a wide variety of spellings of the name. Cee bu jen, theibou dienn, tie biou dian, etc.
Classic recipes for Thieboudienne contain netetou (also sometimes called soumbala or sumbala). Many cooks substitute the more readily available South Asian Fish Sauce. How much to substitute is really a matter of taste. We use about a tablespoon but you may want to experiment to suit your own taste.