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.
Thanks for reading and for your interest in Africa. Content is produced in collaboration between Africa.com’s editorial team and our partners — including nongovernmental organizations, private sector stakeholders, agencies and institutions. If you are interested in telling stories in an impactful way to shine a spotlight on a particular issue, please email firstname.lastname@example.org. We look forward to hearing from you.
Unlike many global publications, for nearly a decade we have been committed to showing a complete picture of Africa – not just a single story. Offended by one-sided coverage of wars, disasters and disease, the founders of Africa.com created a website that provides a balanced view of Africa – current events, business, arts & culture, travel, fashion, sports, information, development, and more.