Yesterday, after our smooth arrival, we walked the streets for a few hours, perusing menus at various cafes until our eyes crossed and vision blurred. When we were at the end of our energy rope, we dottered inside a Senegalese eatery collapsing on a couple of metal folding chairs. Our friendly waiter explained the options. Thieb sure sounded good. The dish is a medley served in a wooden bowl. Two sizes are offered. Small and sort of medium. Broken rice that has been cooked in a tomato sauce forms the base. I thought it tasted like quinoa actually. On top are steamed carrots, roasted cabbage and eggplant and a meat of your choice. We both chose chicken. Along with the bowl comes a tiny plastic container of a very hot condiment. Even Grubb used it sparingly.
To drink, I ordered something with the word juice and the word ginger in the name. The spicy ginger kick was perfect with the thieb. Grubb ordered a drink that was purple and might have had a hint of pomegranate.
In the Congo they called that dring Tangawoozy – and sold in streets from vats – love it!
Great name for a drink!
Interesting food. Another benefit of immigration.
Indeed!
When in France I like to eat things like “ris de veau” (veal sweetbreads) or “rognon a la mourtarde” (kidneys in mustard sauce), things you can’t find here, even in fancy French restaurants (maybe in New York?). And I love “gésier salade” (chicken gizzard salad — sounds awful, but is delicious). But the Thieb looked pretty enticing, and you probably can’t find that here except in a few places (New York?)
Paris is full of interesting cuisines. We did get around to French cuisine this evening.
It turns out you can get thieb less than six miles from Studio City at Weaf (west african food). $18, $21 on grubhub. You can find anything on Melrose. It seems that not everyone agrees that NY is the foodie city in US: latimes dot com slash food/story/2024-10-25/los-angeles-better-food-city-new-york-city-dodgers-yankees (I think WP removes URLs in comments)
I guess I am not surprised. I’ll have to try some other west African dishes when we are back!