Traditional thieboudienne: Senegalese fish rice with vegetables, tomato and the parsley and garlic paste
Published on: June 30, 2026
Senegal's national dish, recognized by UNESCO: fish steaks stuffed with a paste of parsley, garlic and chili, cooked in a tomato and onion sauce with cassava, cabbage, carrot, eggplant and pumpkin, and broken rice cooked in the same broth, with the crust from the bottom. Complete recipe from Saint-Louis.