Tiep is a traditional dish from Senegal and an intangible cultural heritage of humanity that is also consumed in Guinea Bissau, Guinea, Mali, Gambia, Mauritania and other West and Central African countries. It is the national dish in Senegal. The version of tiep called thieboudienne, Ceebu Jën or chebu jen is prepared with fish, broken rice and tomato sauce cooked in one pot. There are also tiep yappa and tiep ganaar. Additional ingredients often include onions, carrots, cabbage, cassava, hot pepper, lime and peanut oil, and stock cubes.

Broken rice is fragments of rice grains, broken in the field, during drying, during transport, or during milling. Mechanical separators are used to separate the broken grains from the whole grains and sort them by size.