Hamady’s Meva Recepta – Thieboudienne: Memory, Journey, and Celebration

As part of the educational project La Meva Recepta, Hamady Biba, originally from Mali, shares a dish deeply rooted in his heritage: Thieboudienne, a traditional Senegalese dish that is an integral part of West African culture and social life.

More than just a recipe, Thieboudienne is a shared story. Its origins date back to the 19th century, when Penda Mbaye began preparing it for her family. Over time, this dish moved beyond the home to become a symbol of togetherness, a staple at celebrations such as weddings, funerals, and community gatherings where food is shared and bonds are strengthened.

In the early 20th century, the Thieboudienne spread beyond its borders and became a staple in neighboring countries such as Mali, where it is now an integral part of daily life. Traditionally, it is prepared on Thursdays and Sundays, days associated with celebrations and family gatherings.

For Hamady, cooking this dish is also an act of remembrance. He learned to prepare it during his journey to Spain, at a time when he was alone in Algeria. In that context, cooking became a refuge, a way to sustain himself and reconnect with his identity.

At Mescladís, stories like Hamady’s remind us that the kitchen is also a place for gathering, learning, and transformation, where every recipe carries a story that deserves to be heard and shared.