Thieboudienne

Originally from Senegal, the traditional recipe includes fish, rice, tomato and onions. However, tiep is commonly consumed in several countries in West Africa. Depending on the country, the recipe and the ingredients change—even the method of cooking can differ. In Mali, tiep is known as "tieb," a dish consisting of chicken, rice and vegetables such as a tomato and onion base. Another type of tiep is the Jollof or "Djolof" (in Wolof, the national language) rice also called "Benachin" which means 'one pot' in Wolof. It is a popular dish especially in Nigeria and Ghana. The components are similar to the original recipe's ingredients with the inclusion of tomatoes, rice and onions.

Tiep made with beef, rice and vegetables.

Senegal's distinctive ethnic groups have their own variations on cuisine and eating habits, influenced either by proximity to the ocean or the traditions of nomadism and cattle raising. For instance, people from southern Senegal usually also add some kouthia, while people from Dakar and Saint-Louis will use some "soul" (Wolof).

The Senegalese "Teranga", or hospitality, is an important aspect of the Senegalese tradition of sharing food and cooking for your hosts, and it is very rude for a guest to refuse food, or refuse to share a meal. All are welcome to eat, even in the poorest household. It is a given that food is a blessing from God, and is here to be shared. There is always "a share for the stranger".

People take enormous pride in their welcoming tradition and go to great length in order to fulfill what is seen as a responsibility toward their guests, or even an unannounced visitor. There’s a belief that eating around the bowl means there’s always enough food for everyone rather than eating on individual plates. Eating from the bowl teaches children values. One of them is that once they have food in your mouth they have to wait for the next portion until everyone else is ready before putting their hand back in the bowl. This teaches you to be patient. When they reach into the bowl with their hand, they have to eat from the section right in front of them. They cannot reach over to the other side. They can’t eat from the middle of the bowl. That’s where all the meat and vegetables are kept. That section is for the mother. As they eat, she regularly distributes what’s at the center of the bowl to everyone eating from it, so that each person receives an equal portion. Therefore, sharing is another value learned from the bowl. Embracing teranga for the Senegalese equates to your success in life. They are taught early on to be hospitable, to be generous, to be sharing, to be grateful, to embrace others. This equates to the cooking.

The tiep (Fish) made with rice, fish and vegetables.

The Senegalese generally eat three meals a day. The main meal is at about 1:00 PM. Senegalese eat from a communal platter or large bowl with the right hand, as is the Muslim custom.