Tiep (or thieb or benechin or benachin) is a traditional dish from Senegal and an intangible cultural heritage of humanity[1] that is also consumed in Mauritania, Guinea-Bissau, Guinea, Mali, The Gambia, and other West and Central African countries.

Additional ingredients often include onions, tomatoes, carrots, cabbage, cassava, hot pepper, lime and peanut oil, and stock cubes.

It is also the symbol of Senegalese terranga (hospitality): family, visiting friends and guests gather around a single dish (called a bolus) from which everyone eats using a spoon (couddou Pulaar) or their hand.

[6] The Gullah dish red rice resembles thieboudienne, suggesting a creolization of foodways from West Africa in the New World by enslaved Africans and their descendants.

Senegal's distinctive ethnic groups have their own variations on cuisine and eating habits, influenced either by proximity to the ocean or the traditions of nomadism and cattle raising.