Essential element of Senegalese gastronomy,

The Thiebou Diene makes the reputation of an entire nation established in West Africa and ended up exporting around the world.

What is this famous dish which from the 12 past noon strokes decorates and embals the space of the Senegalese households?

Translated from Wolof to French by Rice to fish, the "Thiebou Diene" is the privileged dish at lunchtime. It is made from rice, and embellished by vegetables such as carrot, cabbage, cassava, eggplant ... 

Count about 2 hours of cooking. Depending on the condiments used, it can be white when cooked with stuffed tomatoes, we will then speak of " Thiebou Diene Bu Wekh" or based on concentrated tomato and orange -colored, it is then the " Thiebou Diene Bou Khonk"

Besides, we also find the Thiebou Diene in our Ghanaian and Nigerian neighbors who speak of Jollofrice.

In this case, you can even find salad and cucumber to accompany the dish.

One more reason that pushes us to ask the question: who the real author of this dish?