Thiébou

Hands breaking rice together over a communal platter, fingers glistening with palm oil

Cross-section of stuffed fish revealing the rof filling of parsley and scotch bonnet

Clay pot of bisap hibiscus drink glowing ruby red against warm daylight

Cook's forearm stirring a blackened pot with a wooden ladle over open flame

Stack of fresh tamarind pods on a wooden surface beside dried fish

Table of laughing guests mid-reach over a shared platter of thiéboudienne

Dakar · New York · Est. 2019

One platter.
Shared.

Broken rice stained red with tomato and tamarind. Whole stuffed fish, slow-cooked vegetables. Thiéboudienne the way Dakar families eat it.

See the Menu

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ThiéboudienneBisap HibiscusThiéré CouscousYassa PouletMaféBenachinCaldouDibiPastelsThiéboudienneBisap HibiscusThiéré CouscousYassa PouletMaféBenachinCaldouDibiPastels

Scotch bonnet peppers and dried guedj fish simmering in deep red tomato paste in a blackened iron pot

The Base

"Rof — the stuffing that defines the fish."

What you smell first

The aroma hits
before the platter lands.

Every thiéboudienne begins with the same act: scotch bonnet and dried guedj fish dropped into tomato paste that has already been cooking for forty minutes. The kitchen smells of the Atlantic. Nététou locust bean adds a depth that no other ingredient can replicate.

Scotch BonnetDried Guedj FishTamarind PulpToasted FenugreekSmoked PaprikaBlack-eyed Pea FlourNététou Locust BeanPalm Oil

minimum cook time

layers of flavor

What you feel in your hands

Texture is the whole point.

Macro close-up of broken thiéboudienne rice grains stained deep red with tomato and palm oil

Broken Rice

Xoon — the crisp layer scraped from the pot's bottom. Every spoonful fights for it.

Broken Rice

Fish Skin

Crisped in the pot, then softened by the steam of rice.

Fish Skin

Slow-cooked eggplant and cassava so tender they dissolve on the tongue

Yielding Eggplant

Six hours in the broth. Yields to the slightest pressure.

Yielding Eggplant

Whole stuffed fish split open revealing parsley and scotch bonnet rof filling

Stuffed Mullet

Rof packed into the cavity. Parsley, scotch bonnet, garlic.

Stuffed Mullet

What you taste

The flavor
map.

Every dish described in one sentence. Because if you need more than that to explain a meal, the meal isn't ready yet.

Thiéboudienne Rouge

Signature

The original. Broken rice in tomato-tamarind broth, whole stuffed mullet, cassava, eggplant, cabbage, and the xoon crust scraped from the bottom.

$24

Thiéboudienne Blanc

White rice, no tomato. The broth is purer, the fish flavor louder. Finished with lemon and green onion.

$22

Thiébou Yapp

Lamb shoulder replaces the fish. Slow-braised for four hours until the bone pulls free with two fingers.

$26

Thiéré Mboum

Millet couscous with a lamb and peanut stew. The north of Senegal in a bowl.

$20

Yassa Poulet

Marinated chicken grilled over charcoal, then braised in caramelized onion and lemon. Served on broken rice.

$21

Mafé Boeuf

Beef in a rich peanut-tomato sauce with sweet potato. The sauce is what you eat it for.

$23

Bisap Hibiscus

Drink

Cold-brewed hibiscus with ginger and a whisper of clove. Ruby red, slightly tart.

Thiéré Couscous

Add-on

Add-on millet couscous for the table. Steamed, not boiled.

All platters serve the size listed. Family and celebration platters arrive on a single shared mat. Prices in USD. Tax not included.

Warm dining room at Thiébou restaurant with guests laughing mid-reach over shared platters on woven mats

The warmth

This meal is meant
to be shared.

Reserve a Table

4.9★

Average rating

500+

Five-star meals this month

6 yrs

Serving the community

Reserve a table — lunch & dinner service