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Tiep
''Tiep'' (or thieboudienne), is considered to be the national dish, the tiep is at the basis of food consumption in Senegal. Tiep or ''Ceebu jën'' means "rice fish" in Wolof (Senegalese national language). Historically, the tiep is commonly attributed to the city of Saint-Louis, in the nineteenth century. It consists of fish, usually White grouper (Epinephelus aeneus), mixed with vegetables and rice. It can be adapted according to the means and products available. It is also the symbol of the Senegalese Terranga (hospitality): Family, visiting friends, and/or guests gather around a single dish (called a bolus) in which everyone is using a spoon (couddou Pulaar) or a piece of bread.
== Recipe ==
It is a preparation of fresh or dried fish, and rice (rice Wolof), cooked with vegetables (such as cassava, pumpkin, cabbage, carrot, turnip, or eggplant), parsley, tomato paste, peppers, garlic and onions. Originally made with fish, it is nowadays frequent to see it served with beef or even chicken.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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