Thieb boudine diaga ??

Thieb boudine diaga ??



  • For the Roof (stuffing for the fish)
  • 1 minced garlic clove
  • 1 green chilli, diced
  • ½ bunch of parsley
  • 1 tbsp Roof mix
  • A pinch of fine salt
  • 2 tbsp olive oil
  • For the beuguedje
  • 500g green sorrel
  • 4 okra
  • A pinch of fine salt
  • 1 tsp Spicy mix
  • For the “Thieb”
  • 1 large “Thiof” cut into very large pieces (steaks)
  • 1 kg of rice broken twice
  • 300 g mixed cherry tomatoes
  • 1 green chilli, diced
  • 1 small onion diced
  • 1 piece of “yët” (dried mollusc)
  • 1 piece of “guédj” (salted and dried fish)
  • 2 fresh peppers
  • 1 carrot, cut in half lengthwise
  • 1 cabbage cut in half
  • 1 cassava cut into pieces
  • 1 eggplant, halved lengthwise
  • 1 tbsp Nokoss mix
  • 1 tsp smoked mixture
  • Fine salt
  • 20 cl of oil
  • 2.5 liters of water
  • For the fish balls
  • 300g fish fillet
  • 1 egg
  • 1 minced garlic clove
  • ½ chopped onion
  • 1 piece of stale bread or 2 tbsp breadcrumbs
  • 2 tbsp Roof mix (green bouquet)
  • 2 tbsp olive oil
  • A pinch of salt
  • Frying oil
  • For the Diaga sauce (red sauce with meatballs)
  • 1 carrot, diced
  • 2 chopped onions
  • 200 g peeled raw prawns
  • 1 tbsp tomato paste
  • 1 tbsp vinegar
  • 1 tsf roof mix (green bouquet)
  • 1 tsp smoked mixture
  • 1 bay leaf
  • 2 tbsp olive oil


The coachroof

Put all the ingredients for the Roof in a blender. Make incisions in the flesh of each piece of fish, stuff them with this mixture and set aside.


Blend all the ingredients for the meatballs in a blender, taste and adjust the seasoning. Cut the stuffing obtained into very small balls. Fry the meatballs for 5 minutes in hot frying oil and set aside

The beuguedje

In a saucepan, cook the okra in boiling water. Drain when cooked and set aside. In the same saucepan, add a drizzle of water and the sorrel. Cook for 5 to 10 minutes depending on whether the sorrel is hard or not. Drain and put in a bowl with the okra. Add the salt, Spicy mixture and mash everything with a fork. Whisk well until you get a smooth mixture. Adjust seasoning.


Diaga sauce (red sauce with dumplings)

Heat 2 tbsp of olive oil in a saucepan and sauté the carrots and onions until translucent. Add the prawns, brown for 2 minutes, add the Smoked and Roof mixtures , the concentrated tomato, the bay leaf and a small glass of water. Bring to the boil and simmer for 10 mins. Remove from the heat, add the meatballs, mix well and set aside.

The “Thieb”

Heat the oil in a large pot, brown the Yët, the guédj, the green pepper, the onions and cook until the onions are golden brown. Add the mixed tomato, the Smoked mixture , cook for 5 minutes while stirring, add the water and bring to the boil. Add fish pieces and vegetables

Cook over medium heat for 1 hour, add the Nokoss mixture and simmer for 30 minutes over low heat. During this time, rinse the rice at least 3 times, pre-cook it with steam using a couscoussier (20 min) or in the microwave for 7 min

After 1h30 of cooking, taste and adjust the seasoning. Take out the pieces of fish and the vegetables and set aside in a warm bowl. As a precaution, reduce at least 2 ladles of the cooking broth and set aside in a bowl. Add the pre-cooked rice to the rest of the broth. The broth should cover all the rice well without drowning it completely. Cook over low heat for 30 minutes, stirring every 10 minutes. Add a little cooking broth if necessary. The Thiebou Dieune is ready when the rice is well cooked.


Put the rice in a dish, place the fish in the center of the dish, spread the vegetables around the fish, add the diaga sauce and the beguedje.

Thieb boudine diaga ??

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