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 ... 

Allow approximately 2 hours for cooking. Depending on the seasonings used, it can be white when cooked with stuffed tomatoes, in which case it is called " thiebou dieune bu wekh," or orange when made with tomato paste, in which case it is called " thiebou dieune bou khonk."

Moreover, we also find thiebou dieune among 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?