{"id":71680,"date":"2020-01-27T18:06:47","date_gmt":"2020-01-27T17:06:47","guid":{"rendered":"https:\/\/dumplingsandmore.fr\/post\/thiebou-diola-the-senegalese-cest-bon-de-casamance\/"},"modified":"2026-06-12T17:14:41","modified_gmt":"2026-06-12T15:14:41","slug":"thiebou-diola-the-senegalese-cest-bon-de-casamance","status":"publish","type":"post","link":"https:\/\/dumplingsandmore.fr\/en\/post\/thiebou-diola-the-senegalese-cest-bon-de-casamance\/","title":{"rendered":"Thiebou Diola: The Senegalese C’est bon from Casamance"},"content":{"rendered":"\n
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Thiebou diola, also called “C’est bon”, is a Senegalese dish from Casamance. It combines rice flavored with dried seafood such as toufa and yokhos, grilled fish, onion sauce, green bissap beugueuthie, okra, prawns and sometimes palm oil. <\/em><\/p>\n\n\n\n

Thiebou diola, also called “C’est bon”, is a Senegalese dish from Casamance, in the south of Senegal. Less known than thi\u00e9boudi\u00e8ne, it honors Diola cuisine with rice flavored with dried seafood, grilled fish, onion sauce, green bissap beugueuthie, okra, prawns and sometimes a drizzle of palm oil. <\/p>\n\n\n\n

This generous dish tells the story of another side of Senegalese cuisine: that of Casamance, a fertile, green region open to the Atlantic, where rice, fish, seafood, leaves and fermented condiments occupy an important place.<\/p>\n\n\n\n

In this version, the rice is enriched with toufa, yokhos and small shrimps, then served with marinated and grilled sea bream, a lemon sauce with onions and peppers, a crunchy vegetable marinade and beugueuthie, a preparation based on green bissap and okra. A complete, fragrant dish deeply rooted in the culinary traditions of Casamance. <\/p>\n\n\n\n

Au menu<\/h2>