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File:Thiéboudiène Boukhonk with tamarind - ingredients, dry detail.jpg

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English: Detail of the flavorings that distinguish this Senegalese rice pilaf with fish dish,also seen written as ceebu jen, (Wolof ceebu for rice, jen for fish). Here black peppers, red capsicum, fermented tamarind seed pods (Tamarindus indica), dry hibiscus leaves, displayed as sold pre-measured in small plastic sachets in the market (shown compared to a teaspoon), and all together shown are the actual quantities used for one complete family/communal size meal. The name Thiéboudiène Boukhonk is from Wolof language, spellings vary: thiéboudiène uses the French alphabet spelling, ceebu jen is the same word using the official Senegalese alphabet spelling). Also names of this popular West African dish vary between languages and countries.
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Author T.K. Naliaka

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current00:21, 28 March 2015Thumbnail for version as of 00:21, 28 March 2015761 × 741 (280 KB)Piki-photow (talk | contribs)User created page with UploadWizard

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