Wp/kus/Thieboudienne
| Subclass of | fish dish  |
|---|---|
| Country | Senegal |
| Country of origin | Senegal |
| Heritage designation | intangible cultural heritage |
| Intangible cultural heritage status | Representative List of the Intangible Cultural Heritage of Humanity |
| Described at URL | https://ich.unesco.org/en/RL/01748, https://ich.unesco.org/fr/RL/01748, https://ich.unesco.org/es/RL/01748 |
Tieb bɛɛ thieb anɛ Senegambia teŋ dim diib buudi kanɛ ka Guinea Bissau, Guinae, Mali nɛ Mauritania teŋ dim mɛ dit. Li anɛ Senegal[1] teŋ dim dikpɛŋ. Tieb buudi si’a buon ye thieboudienne bɛɛ chebu jen (wolof: ceebu jēn; French: thiéboudiénne) dʋgidnɛ nɛ zimi, mui bua’ama nɛ tomatosi ka ba la’asi dʋg dʋk yinne pʋʋgin. Tieb yappa dʋgidnɛ nɛ ni’im ka tieb ganaar dʋgid nɛ nua ni’im. Zɛn banɛ paasi li zug anɛ gabʋ, carrots, cabbage, banki vaand, nanzʋ’ʋtɔɔg, leemu-nyaami nɛ suma kpaam, nɛ stock cubes.
Li si'iŋir
Tieb da anɛ Saint-Louis tempʋtita’ar la diib, 19th century yʋʋma la ni. Diib la yʋ’ʋr yinɛ Wolof pian’adin ka li gbin an mui (ceeb) nɛ zimi (jēn).[2] Pulaar ni, li yʋ’ʋr anɛ maaro e liddi (‘rice and fish’). Ba ditti linɛ perente pʋʋgin; mui la bɛnɛ teŋir ka zimi la an white grouper (Epinephelus aeneus), ka zɛnvaand la bɛɛ di gɔnnɛ; ka an mumamuma bɛ tensʋk.
Lin dit si'em
Li niŋidi latita’arin tis nidib bɛdigʋ ka ba dit nɛ nu'us. Li mɛ anɛ Senegalese terranga (hospitality): zanbin, yidim, zuanam nɛ saam la’asidi dit laa yinne pʋʋgin n (buon ye bolus) kanɛ ka sⴢ wʋsa dit nɛ diisʋŋ (couddou pulaar) bɛɛ nɛ bodobodo bi’ela.
Li disieba
West Africa dikanɛ ka sⴢ wʋsa mi’ ka buon ye jollof la, ba ye li naam nɛ thieboudienne diib la ni na, amaa li dʋgidi nɛ ni’im ka ka’ae nɛ zimii, ka zaŋ nwi la gɛndig nɛ zɛnd ingredients.[3] banɛ kpɛlim la.
Gullah diib, redrice la nwɛni nɛ thieboudienne, ka makid ye creolization of foodways kanɛ yi Africa ka bɛ dunia paal nwa ni ka li anɛ Africa da’aba nɛ ba nya’aŋ dim. Woo thieboudienne, sʋ’ʋlim nam la Gullah/Geechee Cultural Heritage Corridor wʋsa mⴢri red rice, nwi zin’a la nɛ kⴢn’ⴢb kⴢn’ⴢb, la’am nɛ Saannah red rice nɛ Charleston red rice.[4][5]
Li dʋgʋb
Li dʋgidi nɛ zima’asa bɛɛ zimkpiemis nɛ nwi bu’ama (rice wolof) ka la’as nɛ zɛnvaadi dʋg (woo cassava, pumpkin, cabbage, carrot, tumip, bɛɛ eggplant), parsley, tomato paste, peppers, garlic and onions.[6] Ba da pin’ili dʋgidi nɛ zimi, li lɛɛ ka’ pakkir nɛ sⴢ na nyɛ ka li dʋg nɛ nua ni’im mɛ.
Li kⴢn’ⴢb kⴢn’ⴢb
Teŋ la
Li yinɛ Senegambia, zɛn banɛ ka ba mⴢri dʋgidi li anɛ zimi nwi, toosi nɛ gabʋ. La’an nɛ ala, West Africa tens bɛdigʋ dit tiep. Teŋ wʋsa mⴢr zɛn banɛ buudi ka ba dʋgid nɛ li- hali, li dʋgib la ka’ yinne. Mali teŋin, ba buon tiep ye tieb, dikanɛ ka ba dʋgid nɛ nua ni’im, nwi nɛ zɛnvaand woo toosi nɛ gabʋ. Tiep anɛ woo jollof rice ka ba lɛn buon ye benachin ka li gbin an ‘ one pot’ in wolof. Li anɛ dikanɛ ka nidib bɛdigʋ kas kas Nigeria nɛ Ghana ni mi’. Camreroon nɛ Ivory Coast teŋin, diid la yʋ’ʋr anɛ riz gras. Ba dʋgidi li nɛ zɛn sieba anɛ ba da si’iŋi li dʋgʋb nɛ zɛn sieba la, ka toosi, nwi nɛ gabʋ paas.
Buudi la
Senegal buudi kⴢn’ⴢb kⴢn’ⴢb nam la wʋsa mⴢr ban dʋgidi li si’em nɛ ban ditti li ei’em ka linɛ ta’asid lin anɛ kⴢlʋg nɛ zimi bɛllim bɛɛ sin’ar nɛ niigi na bɛ si’em, southern Senegal teŋ dim paasid nɛ kouthia. Dakar nɛ Saint Louis teŋ dim na paas soul (Wolof)
Diib la yʋ’ʋsieba
Diib la yʋda banɛ anɛ ceebu jen, cee bu jen, ceeb u jen, thebouidienne, theiboudinn, thiebou dienn, thiebou dinne, thiébou dieune, tie biou dienne, theib-ou-djien, thiebu djen bɛɛ rizau poisson.[2]
Gⴢsim nɛŋa ya’as
Gbamvɛɛnsa
Diib la yʋ’ʋsieba ya’as
- ↑ http://www.saveur.com/article/Recipes/Senegal-Fish-Rice/
- ↑ 2.0 2.1 https://books.google.com/books?id=Ouz-AwAAQBAJ&pg=PA28
- ↑ https://books.google.com/books?id=Ouz-AwAAQBAJ&pg=PA28
- ↑ https://en.wikipedia.org/wiki/Jessica_B._Harris
- ↑ https://books.google.com/books?id=HqfYAAAAMAAJ
- ↑ https://termcoord.eu/2022/06/i-ate-food-term-of-the-week-tiebou-dieun/