Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, thieboudienne. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Thieboudienne is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Thieboudienne is something that I have loved my entire life.
Thieboudienne literally translated means the rice of fish in the Wolof language in Senegal. The name hardly does the dish justice. Thieboudienne (pronounced 'Ceebu Jen' or Chee-boo-Jen) is the National dish of Senegal and is comprised of stewed broken jasmine rice and vegetables served with marinated fish.
To get started with this recipe, we must prepare a few ingredients. You can have thieboudienne using 20 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Thieboudienne:
- Get 1 1/2 cups rice broken rice
- Prepare 4 Large pieces white fish snapper or grouper
- Prepare 3 tomatoes mashed
- Make ready 3 Ttablespoons tomato paste
- Prepare 1 bunch parsley crushed
- Take 1 large Carrot peeled and cut into medium pieces
- Take 1 sweet potato peeled and chopped into large chunks
- Prepare 1 large onion chopped
- Take 4 cloves garlic finely chopped (divided)
- Get 1 small eggplant sliced
- Make ready 1 small cabbage cut into 4 pieces
- Get 1/2 cup peanut oil
- Get 2 Maggi cubes
- Get 1 Tablespoon nététou
- Prepare 2 Tablespoons smoked fish shredded or ground
- Prepare 2 habanero peppers de-seeded and diced.
- Prepare 1 Tablespoon black pepper
- Prepare salt to taste
- Get 4 okra
- Make ready 6 cups hot water
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. Heard of Thieboudienne, or ceebu jen? It is a traditional, one pot, fish and stew dish that is well-liked in Senegal and gaining popularity far and wide.
Instructions to make Thieboudienne:
- Prepare the stuffing or puree/marinade for fish : - In a food processor or mortar and pestle blend or crush the parsley, half the garlic, 1 Maggi cube, plus a little salt and pepper to taste and a spoon of oil.
- Cut slits if in the flesh of the fish and stuff the puree inside or slather the fillets with the puree and refrigerate for a couple of hours. (Reserve leftover puree) - Make the tomato sauce.
- Heat the oil to medium high and add the onions, tomatoes, tomato paste, the black pepper and remaining garlic. Then fry for 15 minutes.
- Add the stuffed or marinated fish into the tomato sauce.
- Add the Maggi cube, bay leaves, nététou, smoked fish, habaneros and 1 cup of water.
- Simmer until the fish pieces are cooked through, about 15 minutes.
- 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 approximately 25-30 minutes.
- You must ensure that the vegetables are tender before removing them, but take care to not overcook them. - Then remove the vegetables and add the okra with water. Cook for 5 minutes more than remove the okra
- Cooking the Rice - Cook the rice over low heat, stir often and cook until tender.
Due to its popularity most people would refer to this dish. What makes thieboudienne a popular dish and representative of Senegal on the global food scene is the welcoming nature of the hosts and the love and effort they pour into making humble fish and rice. African recipes are versatile and Thieboudienne from Senegal is an example of staple rice dish that is as recognized as the country flag. Thieboudienne, ceebu jen, or thiéboudiène is a traditional dish from Senegal. It is made from fish, rice and tomato sauce.
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