HOW TO MAKE THIEBOUDIENNE SENEGALESE JOLLOF RICE
What is Thieboudienne?
Thieboudienne is a traditional Senegalese dish consisting of white rice, fish, and vegetables. It is usually served with a spicy tomato sauce.
Origin of Thieboudienne
Thieboudienne is a Senegalese dish of fish and rice. It originates from the city of Thiès in Senegal, hence the name. It is usually made from white-fleshed fish, tomato paste, onions, garlic, and seasonings. It is served over a bed of cooked rice and is a popular dish throughout Senegal.
Thieboudienne (also ceebu jen or thiebou dieune) literally translated means the rice of fish in the Wolof language in Senegal.
This traditional dish is made from rice, fish, and tomato sauce and is flavored with spiced onions, carrots, cabbage, cassava, and peanut oil. Thieboudienne is mostly made with broken rice.
Thieboudienne is considered to be the national dish of Senegal and is gaining popularity worldwide. Thieboudienne
dish is also similar to the Jollof Rice of Nigeria and Ghana.
How to make Thieboudienne Senegalese Jollof Rice
Ingredients
3 cups of rice ( broken rice)
4 large pieces of Chicken or fish
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
4 bay leaves
4 peppers,1 tablespoon of black pepper
salt
6 small okra
1.5l hot water
Preparation
Mix the parsley, half the garlic, a little pepper, add salt and half a bourlion cube.
Then put the mixture into the pot, add your chicken or fish. Bring to a boil, bring down when the meat is tender.
Heat oil, add onions, tomatoes, tomato paste, the remaining black pepper garlic.
Then fry for 15 minutes over medium heat.
Then add the fish or meat (whichever you are using) in tomato sauce.
Add the bouillon cube, with bay leaves and 1 cup of water.
Then simmer until the chicken or fish pieces are cooked through, about 15 minutes.
Remove the chicken or 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 them.
Then remove the vegetables and add the okra with water.
After 5 min removes the okra and add the rice.
Cook the rice over low heat, turning often to avoid burning.
Serve hot with pepper sauce. Thieboudienne is best enjoyed with hands.
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