Thieboudienne (Mauritanian)
The southern rice: Mauritania's thieboudienne (ceebu jën) — rice and fish in tomato sauce — eaten in the Senegal River valley where the two nations' tables meet. Ingredients: broken rice, fish, tomatoes, cabbage, carrots, eggplant, tamarind, oil, chiles.
What it is
The southern rice: Mauritania's thieboudienne (ceebu jën) — rice and fish in tomato sauce — eaten in the Senegal River valley where the two nations' tables meet. Ingredients: broken rice, fish, tomatoes, cabbage, carrots, eggplant, tamarind, oil, chiles. Recipe: 1) Fry the fish; build the tomato broth. 2) Simmer the vegetables. 3) Cook rice in the broth. 4) Arrange on the platter. Serve: communally in the river towns. Flavor: tomato-deep, oceanic. History: the Senegal River is a kitchen, not a border; Mauritania's south cooks its language. See also: Mechoui (Mauritanian Lamb), Couscous (Mauritanian).
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