Senegalese Thiéboudienne
Thiéboudiène, Thiéboudienne, tieb bou dien, tieb, chèp or ceebu jën? Senegalese or Malian? I’m not sure, but I know it’s one of the most delicious dishes in Africa. This wolof rice with fish is the national dish of Senegal. In Mali, for example, it is a dish called zamè. Thiéboudienne comes from Wolof “Rice” (ceeb) and “fish” (jën). Thiéboudienne is made with rice, fish, tomato sauce, and vegetables (cabbage, carrot, cassava, eggplant, onion …).
- 1 thiof (or 2 seabreams)
- 2 onions
- 2 cloves garlic
- 3 carrots
- 1/2 white cabbage
- 1 cassava tuber
- 1 African eggplant
- 1 pepper lantern
- 1 piece of guedjef and yete for connoisseurs (dried fish and shellfish)
- 1 bunch of parsley
- 2 kg rice (if possible broken 2 times)
- 2 cubes of broth
- 1 can of tomato paste
- 3 to matoes puree
- 1 cup oil
- 5 okra
- Salt pepper
- Prepare the stuffing (Roff): Finely chop the parsley, garlic and onion, 1 cube; add chilli to make a more tasty stuffing.
- Put the stuffing into the fish and fry; then Fry.
- In a large pot, fry the remaining onion and add tomato paste, 3 tomatoes puree . Leave to cook on low heat 2 min. Add the water.
- Add the vegetable, the fish and the remaining Roff to the pot and cover with water.
- Add the maggi cubes, salt and chill, being careful not to burst it and remove the tail.
-
Set aside for at least 45 minutes.
- Meanwhile, rinse the rice and put it in a couscous pot. Preheat the rice with steam.
- Remove the fish and vegetables.
- Make the nokoss and add to the rice.
- Cook the Tiep over medium heat until the rice is cooked through.
- Stir in the cooked leaves with chilli and a little maggi and add a little sauce taken from the pot.
- To serve your Tiep bou dienn:
- Put the rice in a large dish and place the ingredients in the center; decorate with lemon wedges and parsley.
- Enjoy your meal!!
