【非洲·塞内加尔】西布吉安，塞内加尔的烹饪艺术 Ceebu Jën, a culinary art of Senegal（2021年）

西布吉安是一道起源于塞内加尔圣路易斯岛渔业社区的菜肴。尽管各地的菜谱各不相同，但这道菜通常由鱼排、碎米、干鱼、软体动物和季节性蔬菜制成，如洋葱、欧芹、大蒜、辣椒、西红柿、胡萝卜、茄子、大白菜、木薯、红薯、秋葵和月桂叶。鱼的质量和蔬菜的选择取决于活动的重要性或对客人的影响程度。食谱和技术传统上是由母亲传给女儿的。在大多数家庭，西布吉安是用手吃的，尽管餐厅通常使用勺子或叉子。这道菜还与特定的文化习俗有关。例如，禁止抬起膝盖坐着，必须用左手握住碗，吃饭时不得掉落米粒。西布吉安和相关做法被视为对塞内加尔身份的肯定。

2021年度列入人类非物质文化遗产名录。

来源：联合国教科文组织亚太地区非物质文化遗产国际培训中心

Ceebu jën is a dish that originated in the fishing communities on the Island of Saint-Louis in Senegal. Although recipes vary from one region to the next, the dish is typically made with fish steak, broken rice, dried fish, mollusc and seasonal vegetables such as onions, parsley, garlic, chilli pepper, tomatoes, carrots, eggplant, white cabbage, cassava, sweet potato, okra and bay leaf. The quality of the fish and the choice of vegetables are determined by the importance of the event or the degree of affection one has for the guest. The recipe and techniques are traditionally passed down from mother to daughter. In most families, ceebu jën is eaten with the hands, although spoons or forks are usually used in restaurants. The dish is also tied to specific cultural practices. For instance, it is forbidden to sit with a raised knee, the bowl must be held with the left hand, and grains of rice must not be dropped when eating. The ceebu jën dish and associated practices are viewed as an affirmation of Senegalese identity.

Included in the list of human intangible cultural heritage in 2021.

Source: UNESCO International Training Center for intangible cultural heritage in the Asia Pacific Region