Complete (except oil and rice) fresh, dried and salt-cured ingredients of this rice pilaf with fish dish, also seen as ceebu jen, ceebu meaning rice, jen meaning fish in Wolof. These are the actual quantities of ingredients, exactly as sold in the street markets to cook one complete, typical family/communal-size dinner. In addition to very recognizable common types of fish and vegetables, are the distinctive regional flavorings of African eggplant (Solanum aethiopicum) fermented tamarind seed pods(Tamarindus indica), dried green hibiscus leaves, two cubes of salt-cured 'yet' (a salt-water mollusk, Cymbium marmoratum) and two pieces of 'guedj' (salt-cured fish chunks). 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. Also the names of this popular West African dish and ingredients vary between languages and countries.