Thiou

Name: Thiou
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Senegalese
Ingredients: 500g lamb shoulder, cubed; 3 large tomatoes, blended; 2 tbsp tomato paste; 1 eggplant, cubed; 2 carrots, sliced; 1 sweet potato, cubed; 1 cabbage wedge; 2 scotch bonnet peppers; 1 onion, chopped; 1 tbsp fermented locust beans (netetou); 1/3 cup vegetable oil; 2 bouillon cubes; Salt to taste

Thiou (CHOO)

Tomato and Vegetable Stew

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 408 kcal

A hearty, brick-red tomato stew simmered with chunks of fish or lamb and a rainbow of seasonal vegetables, anchored by the deep umami of fermented locust beans.

Nutrition & Info

Protein 28.0g

Carbs 38.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

large pot wooden spoon mortar and pestle

Presentation Guide

Vessel: large communal bowl

Garnishes: sliced scotch bonnet

Accompaniments: broken rice, lime wedges

Ingredients

500g lamb shoulder, cubed
3 large tomatoes, blended
2 tbsp tomato paste
1 eggplant, cubed
2 carrots, sliced
1 sweet potato, cubed
1 cabbage wedge
2 scotch bonnet peppers
1 onion, chopped
1 tbsp fermented locust beans (netetou)
1/3 cup vegetable oil
2 bouillon cubes
Salt to taste

Instructions

1
Season lamb with salt and one bouillon cube. Brown in oil in a large pot.
2
Add chopped onion and tomato paste, fry 3 minutes. Pour in blended tomatoes.
3
Cook sauce on medium heat 15 minutes until reduced and oil separates.
4
Add netetou, scotch bonnet, and remaining bouillon. Stir well.
5
Add vegetables in order of cooking time: sweet potato and carrot first, then eggplant and cabbage.
6
Simmer 25 minutes until vegetables are tender. Serve over broken rice.

💡

Did You Know?

Thiou is considered the everyday counterpart to the celebratory Thieboudienne — what Senegalese families eat when it is not a special occasion.

Chef's Notes

Equipment Tips

large pot
wooden spoon
mortar and pestle

Garnishing

sliced scotch bonnet

Accompaniments

broken rice, lime wedges

The Story Behind Thiou

Thiou is a foundational Wolof stew that predates colonial influence in Senegal. Built on the trinity of tomato, onion, and oil, it represents the adaptable heart of Senegalese home cooking. Every household has its own variation, and the choice of protein shifts with season, budget, and region.

🕐 Traditionally enjoyed lunch, everyday family meal 📜 Origins: Traditional Wolof cuisine

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