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Thieboudienne
Thieboudienne (che-bu djen) is the national dish of Senegal. Barramundi is cooked in a tomato broth with yucca, carrot, eggplant and cabbage, and served over fragrant rice that's been cooked in the same broth.
Nutritional facts
Protein
42g
Carbs
49g
Calories
450
Fat
12g
Ingredients
Bay Leaf, Habanero Peppers, Carrots, Red Onion, Avocado Oil, Black Pepper, Cumin, Tomato Paste, Garlic, Sweet Paprika, Sugar, Onion, Jasmine Rice, Kosher Salt, Yuca Cassava, Cabbage, Eggplant, Barramundi, Okra, Ginger, Green Bell Pepper, Italian Parsley
Reviews
4.2
Based on 247 reviews
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Etienne Finent · 12/21/22
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About Pierre Thiam
Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food namely Nigerian, Senegal, Ghana and Côte d'Ivoire. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam’s cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
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