Thieboudienne—The Ultimate Spiced Rice & Fish Feast of Mauritania

Thieboudienne is Mauritania’s most iconic coastal dish—a flavorful combination of marinated fish, spiced broken rice, and stewed vegetables simmered together to create a deeply satisfying and aromatic one-pot meal. 
Background and Origin

Thieboudienne is believed to have originated in Saint-Louis, Senegal, but quickly spread across the coastline of Mauritania due to shared food traditions among Wolof, Fulani, and coastal communities. Over time, Mauritanians developed their own distinct version, shaped by:

• local spices
• availability of fish
• desert–coastal trade routes

Mauritania’s Atlantic coastline has long supported fishing communities. Fresh fish was abundant, and pairing it with rice, a trade staple, created a balanced and nourishing meal for fishermen, traders, and families.

Tomatoes, rice, and certain spices arrived in Mauritania through trans-Saharan trade routes, French colonial influence, and inter-regional markets. Mauritanians blended these imported ingredients with local cooking methods to create their own version of Thieboudienne. 

This hearty and bold dish is perfectly suited to communal eating, weddings, festivals, and family events.

In Mauritania, serving Thieboudienne is considered a gesture of warmth and generosity. Mothers and grandmothers are often celebrated for their skill in preparing it, and each family has its own special spice mix or technique.