Thieboudienne

The national dish of Senegal, it is also found in Guinea Bissau, Guinea Conakry, Mali, Mauritania and the Gambia. Typically made using a firm whitefish either smoked or fresh, Thieb, or Tiep, can also be made with meat (tiep yappa) or chicken (tiep ganaar).

What distinguishes Thieb is the delicious garlic parsley marinade/stuffing and a spice called netetou, which adds a delicious umami flavor to the tomato, garlic and onion sauce. Other ingredients include vegetables such as okra, eggplant and sweet potato, and, usually, broken rice, as it is cheaper than first grade rice.

It is served in a large dish with rice on the bottom and the fish stew on top, and eaten communally with the hands, or with a spoon in the case of visiting guests or friends. Divine!