Thieboudienne (original) (raw)
Thieboudienne (Wolof ceebu jën) ist eine traditionelle Speise aus dem Senegal. Der Ausdruck stammt aus dem Wolof und bedeutet so viel wie „Fisch mit Reis“. Die Speise wird zumeist aus frischen „figud´indi“ und/oder Macco zubereitet. Der Fisch wird dabei mit einer Zwiebel-Kräutermischung gefüllt und nach dem Kochen auf den Reis gegeben; beides wird anschließend mit Soße und Gemüse vermengt. Die Zubereitung ist recht aufwändig und dauert ca. zwei Stunden. Thieboudienne ist in den westafrikanischen Ländern ein beliebtes Festgericht.
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| dbo:abstract | Thieboudienne (Wolof ceebu jën) ist eine traditionelle Speise aus dem Senegal. Der Ausdruck stammt aus dem Wolof und bedeutet so viel wie „Fisch mit Reis“. Die Speise wird zumeist aus frischen „figud´indi“ und/oder Macco zubereitet. Der Fisch wird dabei mit einer Zwiebel-Kräutermischung gefüllt und nach dem Kochen auf den Reis gegeben; beides wird anschließend mit Soße und Gemüse vermengt. Die Zubereitung ist recht aufwändig und dauert ca. zwei Stunden. Thieboudienne ist in den westafrikanischen Ländern ein beliebtes Festgericht. (de) Thieboudienne (euskaraz ahoskatuta: ttebu jen), Senegalgo plater tradizionalaren ikur nagusia da, arroza (ceeb) eta arraina (jën) oinarritzat hartzen dituena. (eu) Thieboudienne o ceebu jen es un plato tradicional de Senegal considerado el plato nacional de este país. Se compone principalmente de arroz (ceeb), pescado (jën) y salsa de tomate. (es) Le thiéboudiène, encore écrit thiéboudienne ou parfois tieb bou dien est le plus populaire des thieb. Souvent abrégé, à tort, en tieb, il est communément appelé « tiep » au Sénégal ou encore ceebu jën (littéralement en wolof « riz au poisson »). (fr) Tiep or thieb is a traditional dish from Senegal that is also consumed in Guinea-Bissau, Guinea, Mali, Mauritania, and The Gambia. It is the national dish in Senegal. The version of tiep called thieboudienne or chebu jen (Wolof: ceebu jën; French: thiéboudiène) is prepared with fish, rice and tomato sauce cooked in one pot. There are also tiep yappa (with meat) and tiep ganaar (with chicken). Additional ingredients often include onions, carrots, cabbage, cassava, hot pepper, lime and peanut oil, and stock cubes. Historically, tiep is commonly attributed to the city of Saint-Louis, in the nineteenth century. The name of the dish comes from Wolof words meaning 'rice' (ceeb) and 'fish' (jën). In Pulaar it is known as maaro e liddi ('rice and fish'). It is served on large trays with the rice on the bottom and the fish, usually white grouper (Epinephelus aeneus), and the vegetables, many of them whole, placed in the center. Traditionally it is eaten in a large communal dish with the hand. It is also the symbol of Senegalese terranga (hospitality): family, visiting friends and guests gather around a single dish (called a bolus) from which everyone eats using a spoon (couddou Pulaar) or a piece of bread. The popular West African dish known as jollof is thought to have originated from the thieboudienne, but is usually made with meat rather than fish, and the rice is mixed into the other ingredients. The Gullah dish red rice resembles thieboudienne, suggesting a creolization of foodways from West Africa in the New World by enslaved Africans and their descendants. Like thieboudienne, there are regional variations of red rice throughout the Gullah/Geechee Cultural Heritage Corridor, including Savannah red rice and Charleston red rice. (en) 체부 전(월로프어: ceebu jën, 프랑스어: thiéboudiène 티에부디엔[*])은 세네갈의 전통 음식이다. 세네감비아 지역의 한 솥 음식인 벤 친의 일종이며, 생선을 넣어 지은 쌀밥이다. 가장 중요한 식사인 점심밥으로 주로 먹으며, 또한 손님을 맞이할 때 환대의 의미를 나타내는 "테랑가(teranga)"로서 체부 전을 대접한다. 세네갈의 국민 음식으로 여겨진다. (ko) チェブジェン(Thieboudienne)は、アフリカ大陸西岸、セネガルの料理の一つ。ウォロフ語で、「チェブ」は米、「ジェン」は魚を意味する。その名の通り、魚の煮汁で炊いた、ピラフにも似た米料理。アフリカ料理の中で最も洗練されているといわれるセネガル料理でも、最もセネガル人が誇りとする料理である。 (ja) Thieboudienne (ibland med akut accent på första e:et) eller ceebu jen (ibland med diaeresis på sista e:et), är en traditionell senegalesisk maträtt som görs på fisk, ris och tomatsås. Den kan även innehålla lök och jordnötsolja. Alla dessa ingredienser förekommer ymnigt i landet. Namnet kommer från wolof och betyder "ris och fisk". (sv) Ceebu Jën (grafia em uolofe), também grafado “thiéboudienne” e pronunciado “tchê-bu-djene”, que significa “arroz com peixe”, é por vezes considerado o prato nacional do Senegal. A sua preparação compreende três etapas: (1) fritar peixe, fresco e seco ou fumado, que foi previamente recheado com “roff”; (2) cozinhar vegetais, mais importante o tomate, usando o óleo de fritar o peixe; e (3) cozer arroz no molho em que cozeram os vegetais. Pode dizer-se que é uma espécie de pilaf africano. Preparar o “roff” com pimento, cebola e alho picados, ervas aromáticas (salsa, louro, coentro), malagueta e óleo, se necessário, para fazer uma pasta; rechear os peixes. Fritar os peixes recheados em óleo de cozinha ou óleo de palma (para aumentar a cor) e retirá-los do óleo. Juntar ao óleo cebola cortada, bastante tomate, cenoura, mandioca, batata ou inhame cortados, e água suficiente para cozer os tubérculos; deixar em fogo brando até ficarem macios; juntar verduras, como folhas de qualquer planta comestível, repolho, quiabo, abobrinhas (“courgettes”), beringela, colocar por cima o peixe frito, tapar e deixar cozinhar em fogo brando. Retirar para outra panela o líquido suficiente para cozer o arroz, que deve ficar bem vermelho e com uma fina crosta agarrada ao fundo da panela; quando estiver cozido, deita-se num (ou vários) prato de servir, junta-se a crosta do arroz, o “xooñ”, e por cima e à volta, o peixe e os vegetais; guarnece-se com salsa picada e pedaços de lima. Serve-se com “jus de bissap” (refresco de chá de hibisco) e termina-se a refeição com chá verde com hortelã. No Gana, este prato é chamado "tchepo-djen". . (pt) |
| dbo:alias | Ceebu jën (en) |
| dbo:country | dbr:Senegal |
| dbo:ingredientName | Fish and rice |
| dbo:maxTime | 14400.000000 (xsd:double) |
| dbo:minTime | 7200.000000 (xsd:double) |
| dbo:thumbnail | wiki-commons:Special:FilePath/Tiep.jpg?width=300 |
| dbo:wikiPageExternalLink | http://apps.fas.usda.gov/gainfiles/200701/146279961.pdf:Senegal http://www.worldtravelguide.net/senegal: http://www.our-africa.org/senegal/food-daily-life: http://digitalcollections.sit.edu/isp_collection/669/ |
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| dbp:alternateName | Ceebu jën (en) |
| dbp:caption | Tiep, made of rice, fish and vegetables (en) |
| dbp:country | Senegal (en) |
| dbp:mainIngredient | Fish and rice (en) |
| dbp:maxtime | 14400.0 |
| dbp:minorIngredient | Vegetables (en) |
| dbp:mintime | 7200.0 |
| dbp:name | Tiep (en) |
| dbp:type | Main dish (en) |
| dbp:variations | Meat (en) |
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| gold:hypernym | dbr:Dish |
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| rdfs:comment | Thieboudienne (Wolof ceebu jën) ist eine traditionelle Speise aus dem Senegal. Der Ausdruck stammt aus dem Wolof und bedeutet so viel wie „Fisch mit Reis“. Die Speise wird zumeist aus frischen „figud´indi“ und/oder Macco zubereitet. Der Fisch wird dabei mit einer Zwiebel-Kräutermischung gefüllt und nach dem Kochen auf den Reis gegeben; beides wird anschließend mit Soße und Gemüse vermengt. Die Zubereitung ist recht aufwändig und dauert ca. zwei Stunden. Thieboudienne ist in den westafrikanischen Ländern ein beliebtes Festgericht. (de) Thieboudienne (euskaraz ahoskatuta: ttebu jen), Senegalgo plater tradizionalaren ikur nagusia da, arroza (ceeb) eta arraina (jën) oinarritzat hartzen dituena. (eu) Thieboudienne o ceebu jen es un plato tradicional de Senegal considerado el plato nacional de este país. Se compone principalmente de arroz (ceeb), pescado (jën) y salsa de tomate. (es) Le thiéboudiène, encore écrit thiéboudienne ou parfois tieb bou dien est le plus populaire des thieb. Souvent abrégé, à tort, en tieb, il est communément appelé « tiep » au Sénégal ou encore ceebu jën (littéralement en wolof « riz au poisson »). (fr) 체부 전(월로프어: ceebu jën, 프랑스어: thiéboudiène 티에부디엔[*])은 세네갈의 전통 음식이다. 세네감비아 지역의 한 솥 음식인 벤 친의 일종이며, 생선을 넣어 지은 쌀밥이다. 가장 중요한 식사인 점심밥으로 주로 먹으며, 또한 손님을 맞이할 때 환대의 의미를 나타내는 "테랑가(teranga)"로서 체부 전을 대접한다. 세네갈의 국민 음식으로 여겨진다. (ko) チェブジェン(Thieboudienne)は、アフリカ大陸西岸、セネガルの料理の一つ。ウォロフ語で、「チェブ」は米、「ジェン」は魚を意味する。その名の通り、魚の煮汁で炊いた、ピラフにも似た米料理。アフリカ料理の中で最も洗練されているといわれるセネガル料理でも、最もセネガル人が誇りとする料理である。 (ja) Thieboudienne (ibland med akut accent på första e:et) eller ceebu jen (ibland med diaeresis på sista e:et), är en traditionell senegalesisk maträtt som görs på fisk, ris och tomatsås. Den kan även innehålla lök och jordnötsolja. Alla dessa ingredienser förekommer ymnigt i landet. Namnet kommer från wolof och betyder "ris och fisk". (sv) Tiep or thieb is a traditional dish from Senegal that is also consumed in Guinea-Bissau, Guinea, Mali, Mauritania, and The Gambia. It is the national dish in Senegal. The version of tiep called thieboudienne or chebu jen (Wolof: ceebu jën; French: thiéboudiène) is prepared with fish, rice and tomato sauce cooked in one pot. There are also tiep yappa (with meat) and tiep ganaar (with chicken). Additional ingredients often include onions, carrots, cabbage, cassava, hot pepper, lime and peanut oil, and stock cubes. (en) Ceebu Jën (grafia em uolofe), também grafado “thiéboudienne” e pronunciado “tchê-bu-djene”, que significa “arroz com peixe”, é por vezes considerado o prato nacional do Senegal. A sua preparação compreende três etapas: (1) fritar peixe, fresco e seco ou fumado, que foi previamente recheado com “roff”; (2) cozinhar vegetais, mais importante o tomate, usando o óleo de fritar o peixe; e (3) cozer arroz no molho em que cozeram os vegetais. Pode dizer-se que é uma espécie de pilaf africano. No Gana, este prato é chamado "tchepo-djen". . (pt) |
| rdfs:label | Thieboudienne (de) Thieboudienne (eu) Thieboudienne (es) Thiéboudiène (fr) 체부 전 (ko) チェブジェン (ja) Thieboudienne (pt) Thieboudienne (en) Thieboudienne (sv) |
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