Thieboudienne is a traditional Senegalese dish that features fish, rice, and vegetables. The name translates to "rice with fish" in the Wolof language. Typically, it is made with a whole fish, often barramundi or snapper, which is marinated and then cooked with a variety of vegetables such as carrots, cabbage, and eggplant. The dish is flavored with a rich tomato sauce and spices, giving it a unique taste. The rice is cooked separately and then combined with the fish and vegetables, allowing it to absorb the flavors of the sauce. Thieboudienne is often served during special occasions and gatherings, making it a beloved staple in Senegalese cuisine. It reflects the country's rich culinary heritage and the importance of communal dining.