Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, thieboudienne (senegalese jollof rice). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Thieboudienne (Senegalese Jollof Rice) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Thieboudienne (Senegalese Jollof Rice) is something which I have loved my whole life. They’re nice and they look wonderful.
Tiep or thieb is a traditional dish from the Sahel, especially from Senegal and it is a staple in Senegal. The version of tiep called thieboudienne or chebu jen (Wolof: ceebu jën; French: thiéboudiène) is prepared with fish, rice and tomato sauce cooked in one pot, and it is considered the national dish. Thieboudienne literally translated means the rice of fish in the Wolof language in Senegal.
To get started with this particular recipe, we have to first prepare a few components. You can have thieboudienne (senegalese jollof rice) using 20 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Thieboudienne (Senegalese Jollof Rice):
- Make ready For the fish,
- Take 1 handful spring onions
- Take 3 scotch bonnet pepper
- Prepare 3 cloves garlic
- Prepare 1 teaspoon black pepper
- Prepare 2 stock cube
- Take to taste Salt
- Get Oil
- Prepare 2 big cat fish,or any fish of your choice
- Take For the rice,
- Take 3 cups short grain rice (washed)
- Take 1 sweet potato (peeled and cut)
- Take 6 baby carrots (peeled)
- Get 1/2 (1 head) cabbage (cut in chunks)
- Prepare 1 cup vegetable oil
- Get 3 bell peppers (chopped)
- Make ready 1 cup tomato paste
- Prepare 1 large onion sliced
- Prepare 3 bay leaves
- Prepare Stock cube and salt to taste
Preparation of Thieboudienne (Wolof Rice): Prepare the stuffing for fish Mix the parsley, half the garlic, a little pepper, add salt and half a Maggi. African recipes are versatile and Thieboudienne from Senegal is an example of staple rice dish that is as recognized as the country flag. Tip the rice onto a serving platter and place the vegetables and fish on top. Drizzle with the tamarind sauce and garnish with tomato and capsicum slices.
Steps to make Thieboudienne (Senegalese Jollof Rice):
- In a blender,blend the spring onions,scotch bonnet pepper,garlic,black pepper and stock cube with oil
- Marinate the fish with minutes,fry the fish on both sides until golden brown,and set aside for the sauce.
- Using the same vegetable oil for the fish,pour in 1 cup into a pot over medium heat,add sliced onions,stir until translucent,then add the tomato paste and any remnants of the fish marinade,fry for a few minutes,add in the bay leaves.
- At this stage add in water,seasoning and salt to taste,bring to boil,add in tough vegetables first,in this case thes potatoes and the carrots in the sauce boil till tender and remove.Add the fish and cabbage, once the cabbage and fish has simmered insauce for 5 minutes gently remove it from the sauce.
- Add in the washed rice,adjust the amount of water at this stage if needed,cover the pot and simmer on low heat,cook for 15-20 minutes.
- Check the rice for softness,add the chopped bell peppers stir to mix and let it cook for 1 minute, and take off the heat,serve hot with vegetables and fish.
- Tips: you can also use other vegetables like okra and eggplant.
Thieboudienne (Senegalese Fish and Rice) Penny de los Santos. The national dish of Senegal, this boldly flavored combination of fish, rice, and vegetables simmered in tomato sauce is a hearty one-pot meal. You can make it with any fish or vegetables you have on hand, including potatoes, cassava. Thieboudienne is the national dish of Senegal, an aromatic combination of fish, vegetables, and rice in a hearty tomato sauce flavored with garlic and chili. Fish, vegetables, and rice are usually served separately, with a few lime wedges on the side, used for squeezing the juice over fish.
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