Thieboudienne

The dish of Senegal: Thieboudiennerecipe for thieboudienne from senegal

Thieboudienne or Ceebu jën, which means rice and fish in Wolof, is the most famous dish of Senegal and can be considered its national dish. Its main ingredients are rice, fish and tomato sauce. Thieboudienne can alsobe  found in neighboring countries such as Mauritania and Gambia. The origin of this dish is commonly attributed to the city of St. Louis, where in the nineteenth century a variant called Thieboudiene Penda Mbaye was prepared. The rice is called “riz graz” in Cote d’ Ivoire , Guinea and other countries of French West Africa but is also similar to the Jollof Rice of Nigeria and Ghana.The realization of the recipe Thieboudienne will take time but it is worth it because the result is too delicious.

How to make Thieboudienne recipe?

The following recipe for Thieboudienne is meant for 4 persons. Adapt the ingredients to the number of people.

Preparations Time : 30 min

Cooking time : 1h

ingredients:

3 cups of rice ( broken rice)
4 large pieces of fish (of your own choice)
3 fresh tomatoes, mashed
3 tablespoons of tomato paste
1 bunch of parsley, crushed
1 large carrot , peeled and cut into medium pieces
2 potatoes , peeled and chopped
1 large onion, chopped
4 cloves garlic, finely chopped
2 small eggplants, facultitatif
1 small cabbage, cut into 4 pieces
200ml peanut oil
2 bouillon cube or Maggi cube
4 bay leaves
4 peppers,
1 table spoon of black pepper
salt
6 small okra
1 tablespoon of Yété , optional
1 tablespoons nététou (if available)
1.5l hot water

You can also add 1 sweet cassava , 1 sweet potato , a little smoked fish

Preparation of Thieboudienne (Wolof Rice)

Step 1: Prepare the stuffing for fish :

Mix the parsley, half the garlic , a little pepper , add salt and half a Maggi . Directory you can loot in a mortar or use a food processor.
Then put the mixture into the fish pieces .

Step 2: Make the tomato sauce .

Heat oil , add onions , tomatoes, tomato paste , the remaining black pepper garlic. Then fry for 15 minutes over medium heat.

Then add the fish in tomato sauce.

Add the bouillon cube (or Maggi ), with bay leaves and 1 cup of water.

Then simmer until the fish pieces are cooked through, about 15 minutes.

Step 3 : Remove the fish and add vegetables

Remove the fish pieces and add all the vegetables except okra with 1 cup of water and cook the vegetables until they are cooked ( 25-30 min) .

You must ensure that the vegetables are ready before removing them, but make sure not to overcook.
Then remove the vegetables and add the okra with water.

Step 4: Cook the Rice

After 5 min remove the okra and add the rice.

Cook the rice over low heat , turning often so that all sides are cooked well .

Step 5 : serve

When the rice is cooked well its ready for serving. place the rice in a nice dish and arrange the vegetables and fish on top.

Bon Appetit ! !