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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":539,"pronunciation":574,"substitutions":575,"slug":588,"title":589,"shortTitle":590,"nativeName":591,"romanized":592,"countrySlug":593,"region":594,"baseServings":595,"prepMinutes":451,"cookMinutes":596,"difficulty":597,"course":598,"diet":600,"mainIngredients":603,"images":604,"keywords":614,"publishedAt":622,"updatedAt":622,"authorSlug":623,"summary":624,"localeSlug":588,"alternates":625},[394,397,400,403,406],{"answer":395,"question":396},"It is the everyday lunch of the shared bowl across most of the country, and it carries formal recognition too: in 2021 UNESCO inscribed ceebu jën on its Representative List of the Intangible Cultural Heritage of Humanity, citing the fishing, cooking and communal eating practices around it rather than the recipe alone.","Why is thieboudienne considered Senegal's national dish?",{"answer":398,"question":399},"Thiof is white grouper, the prestige choice in Senegal. Any firm white fish cut into thick bone-in steaks works: grouper, sea bass, snapper, hake, kingfish or a thick cod loin. Avoid thin, flaky fillets, which fall apart during the simmer and cloud the broth you need for the rice.","What fish should I use if I cannot get thiof?",{"answer":401,"question":402},"Rof is the green stuffing pounded from parsley, garlic, scallion, chilli and salt, packed into slashes cut in the fish so it seasons from the inside out. You can skip it and the dish will still be pleasant, but it will taste one-dimensional — the herb paste is what makes each bite of fish distinct from the broth around it.","What is rof and can I skip it?",{"answer":404,"question":405},"Almost always too much broth. Broken rice needs less liquid than whole grains, roughly one and a half times its volume, and it keeps absorbing after the heat goes off. Measure the broth rather than eyeballing it, and stop stirring once the liquid drops below the surface of the rice so the grains steam instead of being agitated into starch.","My rice came out mushy. What went wrong?",{"answer":407,"question":408},"Partly. Make the rof paste and cut the vegetables a day ahead, and you can even cook the fish and vegetables in the broth in the morning and set them aside. Cook the rice within an hour of serving, though — reheated thieboudienne rice never regains the loose, separate texture it has straight from the pot.","Can I make this in advance for a party?",[410,411,412,413,414,415],"Use fish steaks cut across the bone, not fillets. Bone and skin hold the pieces together through 25 minutes of simmering and give the broth its body.","Fry the tomato paste far longer than feels reasonable — until it darkens to brick and oil beads out at the edge. Undercooked paste tastes tinny and turns the whole pot flat.","Pull each vegetable out the moment it yields to a knife tip. Cassava and carrot need far longer than cabbage, and everything left in the pot to the end collapses into mush.","Measure the broth before the rice goes in: you want roughly 1.5 times the volume of the dry rice for broken grains, and it should taste slightly too salty on its own.","For xoon, stop stirring once the rice is nearly dry, turn the heat to its lowest setting and listen — a faint crackle means crust, a smell of smoke means you waited too long.","If you can find nététou (fermented locust bean, also sold as soumbala or dawadawa), crush two lumps into the broth. It is the single ingredient that makes a home pot taste Senegalese rather than generic.","🐟","Thieboudienne is fish and rice cooked in sequence in a single pot, and the sequence is the whole point. Steaks of firm fish get slashed and packed with rof, a pounded green paste of parsley, garlic, scallion and chilli, then poached in a dark base of onion and tomato paste fried until it turns brick-red. The vegetables go in next and come out one by one as they soften; only then does the broken rice go into what is left, absorbing every bit of the seasoning until the pot runs dry and the bottom layer toasts. The result tastes savoury, faintly sour from tamarind, and much deeper than the ingredient list suggests. It is a long lunch, made for a shared bowl.","Ceebu jën means, plainly, rice and fish in Wolof, and it is the dish Senegal puts forward as its own. In 2021 it was inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity — recognised not just as a recipe but as a whole set of practices around fishing, the shared bowl and the way a family eats lunch together. Popular tradition credits its invention to Penda Mbaye, a nineteenth-century cook in Saint-Louis, though that attribution is oral rather than documented and Senegalese cooks tell it as heritage rather than history.\n\nWhat is documented is the rice. Saint-Louis was the administrative capital of French West Africa, and broken rice — riz brisé, the fragments left over from milling and shipped cheaply from colonial Indochina — arrived in bulk through its port. It was the affordable grain, but it also turned out to be the better one for this dish: short, thirsty fragments that swell with broth instead of staying separate and polite. Senegalese cooks kept buying broken rice long after cheaper politics stopped requiring it, and today good markets in Dakar sell it graded by fineness.\n\nEvery household argues about the details. Thiebou dienne rouge, coloured with tomato paste, is the version most people mean; thiebou dienne blanc leaves the tomato out entirely and lets the fish and vegetables carry the colour. The vegetable list flexes with the season and the budget — cassava, cabbage, carrot, sweet potato, bitter African eggplant, okra, whole scotch bonnet — and there is no fixed number of them. The one thing nobody concedes on is xoon, the crust of rice caught on the bottom of the pot, which is scraped up, piled on top and disappears first.","Keep the rice and the fish and vegetables in separate containers for up to 2 days in the fridge, or the fish will break down into the grain. Reheat the rice covered with a splash of water over low heat until it steams, and warm the fish and vegetables briefly in any leftover broth. Freezing is not worth it: the cassava turns fibrous and the rice goes gluey on thawing. The rof paste, on the other hand, freezes well in a small jar for a month.",[421,422,423,424],"Builds the broth in the correct order, so the rice cooks in fish stock rather than water and needs no extra seasoning at the end.","Gives you a workable rof paste from ingredients any supermarket carries, instead of a shopping list you cannot fill.","Explains how to get xoon, the toasted rice crust, without scorching the pot.","Honest about the fermented seasonings: it tells you what nététou and guedj do and what the dish loses without them.",[426,427,428,429],"Wide heavy pot or Dutch oven with a lid, at least 6 litres","Mortar and pestle or small food processor","Slotted spoon","Sharp knife",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},20,96,7,980,42,720,[438],"Nothing else is needed — the dish is the meal. Serve from one wide platter with lime wedges and a whole simmered scotch bonnet on the side for anyone who wants to burst it into their own portion.",[440,443,446],{"name":441,"description":442},"Ceebu jën weex (white thieboudienne)","No tomato paste at all. The broth stays pale gold, the fish flavour comes forward, and the tamarind sourness reads much more clearly.",{"name":444,"description":445},"Ceebu yapp","The same method built on lamb or beef instead of fish, with the meat browned first and simmered until it shreds.",{"name":447,"description":448},"Thiebou dienne with bitter eggplant","Add small African eggplants (jaxatu) with the cassava. Their bitterness cuts the richness and is much loved locally, though it divides visitors.",[450,456,460,465,469,472,478,482,485,488,492,494,497,499,503,508,511,515,519,522,526,531,535],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},40,"parsley","flat-leaf parsley, leaves and thin stems","g","For the rof paste",{"qty":457,"ref":458,"name":458,"unit":459,"group":455},5,"garlic","clove",{"qty":461,"ref":462,"name":463,"unit":464,"group":455},3,"scallions","scallions, roughly chopped","piece",{"qty":466,"ref":467,"name":468,"unit":464,"group":455},1,"scotch-bonnet","scotch bonnet, deseeded",{"qty":466,"name":470,"unit":471,"group":455},"fine salt","tsp",{"qty":473,"ref":474,"name":475,"unit":476,"group":477},1.2,"white-fish","firm white fish (grouper, sea bass or hake), in 3 cm bone-in steaks","kg","For the pot",{"qty":479,"name":480,"unit":481,"group":477},150,"groundnut oil","ml",{"qty":461,"ref":483,"name":484,"unit":464,"group":477},"onion","onions, 2 finely chopped and 1 sliced",{"qty":479,"ref":486,"name":487,"unit":454,"group":477},"tomato-paste","tomato paste",{"qty":489,"name":490,"note":491,"unit":464,"group":477,"optional":8},2,"nététou lumps (fermented locust bean)","sold as soumbala or dawadawa",{"qty":451,"name":493,"unit":454,"group":477,"optional":8},"guedj (dried fermented fish), rinsed",{"qty":489,"ref":495,"name":496,"unit":464,"group":477},"bay-leaf","bay leaves",{"qty":466,"ref":467,"name":498,"unit":464,"group":477},"scotch bonnet, left whole and unpierced",{"qty":500,"name":501,"unit":502,"group":477,"noScale":8},1.8,"water","l",{"qty":504,"ref":505,"name":506,"unit":454,"group":507},400,"cassava","cassava, peeled and cut into batons","For the vegetables",{"qty":461,"ref":509,"name":510,"unit":464,"group":507},"carrot","carrots, halved lengthways",{"qty":512,"ref":513,"name":514,"unit":454,"group":507},300,"sweet-potato","sweet potato, in thick wedges",{"qty":516,"ref":517,"name":518,"unit":454,"group":507},500,"cabbage","white cabbage, in thick wedges through the core",{"qty":466,"ref":520,"name":521,"unit":464,"group":507},"eggplant","small eggplant, quartered",{"qty":523,"ref":524,"name":525,"unit":464,"group":507,"optional":8},8,"okra","okra, left whole",{"qty":489,"ref":527,"name":528,"unit":529,"group":530},"tamarind","tamarind pulp, loosened in 100 ml hot water and strained","tbsp","To finish",{"qty":532,"ref":533,"name":534,"unit":454,"group":530},750,"rice","broken rice, rinsed until the water runs almost clear",{"qty":536,"name":537,"unit":538,"group":530},null,"salt, black pepper and lime wedges","to taste",[540,544,548,553,558,562,566,571],{"tip":541,"text":542,"title":543},"Work the paste in with your thumb until the slash bulges. Paste sitting on the surface washes straight off in the broth.","Pound the parsley, garlic, scallions, deseeded scotch bonnet and salt to a coarse green paste. Cut two deep slashes in each fish steak and push the paste well into the cuts, then set the fish aside while you start the base.","Pound the rof and stuff the fish",{"tip":545,"text":546,"title":547,"timerSeconds":436},"The paste is ready when it has gone from bright red to brick-dark and a clear ring of oil pools around it — not before.","Heat the oil in a wide heavy pot over medium heat and cook the chopped onions with a pinch of salt for about 12 minutes, stirring, until they are limp and just starting to colour at the edges. Stir in the tomato paste and keep frying for another 8 to 10 minutes.","Fry the onion and tomato base",{"tip":549,"text":550,"title":551,"timerSeconds":552},"Do not pierce the whole chilli. Intact, it perfumes the pot; split, it takes it over.","Crush in the nététou and guedj if using, add the bay leaves, sliced onion and the whole scotch bonnet, then pour in the water. Bring to a boil, season generously with salt and pepper, and let it bubble for 10 minutes so the base dissolves into a smooth, dark broth.","Build the broth",600,{"tip":554,"text":555,"title":556,"timerSeconds":557},"Keep the broth at a lazy simmer with bubbles just breaking the surface. A rolling boil shreds the steaks.","Lower the stuffed fish steaks into the simmering broth in a single layer and cook gently for 15 to 20 minutes, until the flesh has turned opaque to the bone and slides off it when nudged. Lift the fish out with a slotted spoon onto a platter and cover it loosely.","Poach the fish",1080,{"text":559,"title":560,"timerSeconds":561},"Add the cassava, carrots and sweet potato to the broth and simmer for 15 minutes, then add the cabbage, eggplant and okra and cook for 10 minutes more. Remove each piece to the fish platter as soon as a knife tip slides in with no resistance.","Cook the vegetables in stages",900,{"tip":563,"text":564,"title":565},"If the broth tastes thin, boil it hard and uncovered for 5 minutes to concentrate it before you measure.","Stir the strained tamarind liquid into the pot and taste. The broth should be noticeably sour, savoury and a shade saltier than you would drink it — the rice will absorb all of that. Measure out roughly 1.2 litres and set any excess aside for reheating.","Season the broth for the rice",{"tip":567,"text":568,"title":569,"timerSeconds":570},"In the last 5 minutes you should hear a faint crackle from the base of the pot. That is xoon forming; if you smell smoke instead, take it off the heat immediately.","Tip the rinsed broken rice into the measured broth, stir once to level it, and simmer uncovered until the liquid drops below the surface of the grains, about 10 minutes. Cover, drop the heat to its lowest setting and steam for 20 minutes without lifting the lid.","Cook the rice and build the crust",1200,{"text":572,"title":573},"Fluff the rice with a fork, scrape up the toasted crust from the bottom and fold it through. Spread the rice on a wide platter, arrange the fish and vegetables over it, and spoon a ladle of hot broth across the top. Serve with lime wedges and the whole chilli in the middle.","Assemble the bowl","cheb-oo JEN",[576,580,584],{"note":577,"swap":578,"original":579},"Anchovy gives you salt and fermented depth but none of the smoky note. It is a reasonable stand-in, not a match.","2 anchovy fillets mashed into the onion base","Guedj (dried fermented fish)",{"note":581,"swap":582,"original":583},"Tamarind gives a rounder, fruitier sourness; lime is sharper and hits earlier, so add it off the heat.","Juice of 1 lime plus 1 tsp brown sugar, stirred in at the end","Tamarind pulp",{"note":585,"swap":586,"original":587},"Broken rice is sold in African, Indian and Middle Eastern grocers and is worth seeking out. Long-grain basmati is the worst choice here — it stays separate and refuses to absorb the broth.","Short-grain white rice, rinsed twice","Broken rice","senegalese-thieboudienne","Thieboudienne (Senegalese Fish and Broken Rice)","Thieboudienne","Ceebu jën","Ceebu jen","senegal","Saint-Louis",6,100,"hard",[599],"main",[601,602],"pescatarian","dairy-free",[474,533,505,517,527],[605,608,610,612],{"alt":606,"src":607},"Platter of orange broken rice topped with fish steaks, cassava, carrot and cabbage wedges with a whole red chilli","\u002Fimages\u002Frecipes\u002Fsenegalese-thieboudienne\u002Fhero.jpg",{"alt":606,"src":609},"\u002Fimages\u002Frecipes\u002Fsenegalese-thieboudienne\u002Fhero-16x9.jpg",{"alt":606,"src":611},"\u002Fimages\u002Frecipes\u002Fsenegalese-thieboudienne\u002Fhero-1x1.jpg",{"alt":606,"src":613},"\u002Fimages\u002Frecipes\u002Fsenegalese-thieboudienne\u002Fhero-4x3.jpg",[615,616,617,618,619,620,621],"thieboudienne","ceebu jen","senegalese fish rice","broken rice","west african","national dish","one pot","2026-08-20","dishroute-kitchen","Senegal's national dish: fish steaks stuffed with green rof paste, simmered with cassava, cabbage and carrot, then broken rice cooked to a toasted crust in the tamarind-sharp broth.",{"en":626},"\u002Frecipe\u002Fsenegalese-thieboudienne",{"items":628,"total":634,"page":466,"limit":906,"hasMore":907},[629,665,696,723,752,780,810,838,868,878],{"slug":630,"title":631,"shortTitle":632,"nativeName":632,"countrySlug":593,"region":633,"baseServings":595,"prepMinutes":634,"cookMinutes":635,"restMinutes":636,"difficulty":637,"course":638,"diet":640,"mainIngredients":645,"images":648,"keywords":658,"publishedAt":622,"updatedAt":622,"authorSlug":623},"bissap","Bissap (Senegalese Hibiscus Iced Drink)","Bissap","Dakar",10,15,90,"easy",[639],"drink",[641,642,643,602,644],"vegetarian","vegan","gluten-free","nut-free",[646,647],"mint","lime",[649,652,654,656],{"alt":650,"src":651},"Tall glass of deep ruby hibiscus drink over ice with a mint sprig, jug of the same drink behind it","\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero.jpg",{"alt":650,"src":653},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-16x9.jpg",{"alt":650,"src":655},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-1x1.jpg",{"alt":650,"src":657},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-4x3.jpg",[630,659,660,661,662,663,664],"hibiscus drink","sorrel","flor de jamaica","senegalese drink","iced tea","caffeine-free",{"slug":666,"title":667,"shortTitle":668,"nativeName":668,"countrySlug":593,"region":633,"baseServings":669,"prepMinutes":431,"cookMinutes":670,"restMinutes":671,"difficulty":637,"course":672,"diet":674,"mainIngredients":676,"images":679,"keywords":689,"publishedAt":622,"updatedAt":622,"authorSlug":623},"dibi","Dibi (Senegalese Charcoal-Grilled Lamb with Onions)","Dibi",4,30,120,[673,599],"street-food",[602,675],"halal-friendly",[677,483,678],"lamb","lemon",[680,683,685,687],{"alt":681,"src":682},"Chopped charred lamb pieces on paper covered with pale softened onions, torn baguette beside the tray","\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero.jpg",{"alt":681,"src":684},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-16x9.jpg",{"alt":681,"src":686},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-1x1.jpg",{"alt":681,"src":688},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-4x3.jpg",[666,690,691,692,693,694,695],"dibiterie","grilled lamb","senegalese barbecue","charcoal lamb","mustard onions","street food",{"slug":697,"title":698,"shortTitle":699,"nativeName":699,"countrySlug":593,"region":633,"baseServings":669,"prepMinutes":700,"cookMinutes":670,"restMinutes":670,"difficulty":701,"course":702,"diet":704,"mainIngredients":705,"images":707,"keywords":717,"publishedAt":622,"updatedAt":622,"authorSlug":623},"fataya","Fataya (Senegalese Fried Fish Turnovers)","Fataya",45,"medium",[673,703],"snack",[601,602],[474,706,483,647],"flour",[708,711,713,715],{"alt":709,"src":710},"Golden fork-crimped half-moon pastries stacked on a plate beside a bowl of raw onion and chilli lime sauce","\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero.jpg",{"alt":709,"src":712},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-1x1.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-4x3.jpg",[697,718,719,720,721,722],"fish turnover","senegalese pastry","kaani sauce","west african street food","fried snack",{"slug":724,"title":725,"shortTitle":726,"nativeName":727,"countrySlug":593,"region":728,"baseServings":595,"prepMinutes":729,"cookMinutes":596,"difficulty":701,"course":730,"diet":731,"mainIngredients":732,"images":735,"keywords":745,"publishedAt":622,"updatedAt":622,"authorSlug":623},"senegalese-mafe","Mafé (Senegalese Peanut Butter Stew)","Mafé","Maafe","Sine-Saloum",25,[599],[602,675],[733,734,505,513,486],"beef-chuck","peanut-butter",[736,739,741,743],{"alt":737,"src":738},"Thick rust-orange groundnut stew with chunks of beef, cassava and carrot, oil pooling on the surface, beside white rice","\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero.jpg",{"alt":737,"src":740},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-1x1.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-4x3.jpg",[746,747,748,749,750,751,619],"mafe","maafe","groundnut stew","peanut stew","tigadegena","senegalese beef",{"slug":753,"title":754,"shortTitle":755,"nativeName":756,"countrySlug":593,"region":633,"baseServings":669,"prepMinutes":635,"cookMinutes":757,"restMinutes":758,"difficulty":637,"course":759,"diet":761,"mainIngredients":762,"images":764,"keywords":774,"publishedAt":622,"updatedAt":622,"authorSlug":623},"ndambe","Ndambé (Senegalese Bean Stew 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