Thieboudienne

What it really is

Rice cooked in a tomato-based fish broth with vegetables, a dish shared across the Senegambian region.

Fish is usually cooked with vegetables before rice absorbs the tomato-rich broth, giving the grains their color and savory depth. The pot may include root vegetables and other produce, with the exact selection varying by cook. Some preparations cook the rice separately and combine it with sauce at the end, so a single method should not be imposed on all versions. The dish is shared across the Senegambian region; the country association here identifies a regional form, not exclusive ownership. State the fish species and any additional seafood.

The fish is usually kept in portions large enough to remain identifiable after cooking, while vegetables hold their shape and rice absorbs the seasoned tomato broth. The components can be arranged on a shared platter or served in bowls. Because regional forms and household methods vary, this article describes the common fish, vegetable and rice structure rather than prescribing one exact pot sequence. Diners should be told the fish species and whether any additional seafood is included.

Rice cooked in a tomato-based fish broth with vegetables, a dish shared across the Senegambian region. Preparation and ingredients vary by region and household.

How it's served

• Serve freshly prepared, with customary accompaniments where appropriate.
• Recipes, ingredients and portion sizes vary by household and restaurant.

How to write it on the menu

• Confirm ingredients and preparation with the kitchen before making allergen or dietary claims.