Detail of two typical varieties of daily catch fresh fish and small chunks of cured fish ('guedj' in Wolof), and a chunk of dry-cured salt-water mollusk Cymbium marmoratum ('yet' in Wolof) typically used for flavoring in this Senegalese fish and rice pilaf dish. Together are actual quantities for one typical family/communal size meal. The name Thiéboudiène Boukhonk is from Wolof language, spellings vary: thiéboudiène uses the French alphabet spelling, ceebu jen is the same word using the official Senegalese alphabet spelling. Ceeb means 'rice', ceebu means 'rice with', jen means 'fish'. Names of this popular West African dish vary between languages and countries.