Thieboudienne or Ceebu Jën (pronounced cheb-oo-jen, or simply “cheb”) means rice and fish in the Senegalese language of Wolof. It is considered the national dish of Senegal. The rice is called “riz graz” in Côte d’Ivoire. Cheb is a gastronomical delight, brimming with flavor and texture, the likes of which would rival dishes in a Michelin star restaurant; ours was prepared with love, by Sekou’s sister Mariam and her helpers, who spent hours chopping, flavoring and simmering this swoon-worthy dish. How did they get the chicken equally crispy and delectably moist?

As with most traditional Ivoirian dishes, cheb is eaten with one’s hands. And oh, what a pleasure it is to dig in without the impediment of a fork!

The dish is served on a large platter, tender smoky fish or chicken mounded on an ample bed of broken rice, surrounded by squash, eggplant, cabbage, carrots and green beans. As manners dictate, diners mentally divide the platter into quadrants or wedges – think slices of a pie – and partake (primarily) from their section. The rice is rolled into a small ball in the palm of the right hand, and then tasty morsels of veg and meat are added to the hand and deposited unceremoniously (albeit, eagerly) into one’s mouth.

I’m salivating as I write this – and yes, the food is as good, no, better, than it looks in the photos.

I can’t wait to go back. Yum.

- Erika

Watch how to prepare cheb below:

Food, glorious food!