Thieboudienne

Name: Thieboudienne
Yield: 500.00 g
Cuisine: Mauritania
Ingredients: 200.00 g Broken rice cooked in rich fish-and-vegetable stock (same preference as Senegalese original); 180.00 g Whole fish stuffed with the yett spice paste (capitaine or croaker from the Senegal River estuary); 100.00 g Vegetables (cassava, yam, carrot, cabbage, sweet potato) and tomato base cooked in the stock

Thieboudienne from Mauritania: explore its ingredients, nutrition facts, 670 calories per serving, and cultural origin.

Thieboudienne — Mauritania

Thieboudienne: A one-pot dish combining fish and rice, with roots in the royal kitchens of the Wolof people in Senegal.

Foods: Thieboudienne

200.00 g Broken rice cooked in rich fish-and-vegetable stock (same preference as Senegalese original)
180.00 g Whole fish stuffed with the yett spice paste (capitaine or croaker from the Senegal River estuary)
100.00 g Vegetables (cassava, yam, carrot, cabbage, sweet potato) and tomato base cooked in the stock