Thieboudieune Senegalese

Just like Nigerian jollof rice , Senegalese Thieboudieune is a dish widely consumed in West Africa and it is a very great culinary identity in Senegal, moreover, no party if there is no thiep. This recipe is therefore made with a sauce that requires key elements and steps to be successful; a multitude of vegetables and rice. This article highlights all the little secrets to making Senegalese Thieboudieune perfectly.

INGREDIENTS

• 1 fresh fish (preferably captain)
• 6 cloves of garlic
• 1 green pepper
• 2 green peppers
• 2 fresh tomatoes
• Salt
• 1 tablespoon ground pepper
• 1/4 l cooking oil
• 1 onion
• 200g of tomato puree
• 1 dried fish (yet)
• 3 bay leaves
• 4 bissap leaves
• 1 carrot
• 1 small cabbage
• 1 cassava
• 1 eggplant
• 1 West Indian pepper
• Flavor or flavor enhancer
• Parsley
• 1 lemon
• 500g of rice
  

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Total time

Preparation: 15min Rest: – Cooking: 1h50min

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PREPARATION

1

To begin with, first take care of the fish. So, scale and clean the fish carefully and cut it into 2 or 3 depending on the size. Then make a stuffing for seasoning.

2

For the stuffing, cut the green pepper, garlic, 1 chili pepper and parsley then mix everything. You can use a small kitchen mortar, obviously it will be the African method. Add salt, ground pepper and flavoring;

3

Then make small lines on the fish with a knife, introduce 1/2 of the stuffing, this will allow the fish to be perfectly soaked in stuffing and will have a better taste. Set aside;

4

In a salad bowl, cut the fresh tomato into large pieces, then crush with your fingers until you obtain a more or less smooth mixture. Then cut ½ of the onion and the chili pepper;

5

In a saucepan, heat oil then fry the fish pieces on both sides and remove. Brown the shallots and dried fish and cook for 4 minutes. Then add the tomato puree and chopped chilli pepper, cook for 10 minutes, stirring occasionally, and add the crushed tomato, then salt; ⇒ Since the tomato puree is very acidic, it is very important to cook it properly. This step is also one of the most important steps in this recipe. If the tomato is not cooked, the sauce will not be successful and if it is not successful, the Thieboudieune will not be successful. Cook the two tomatoes for another 10 minutes.

6

Then add 1.5 liters of water, the cabbage cut into 4 pieces, 2 pieces of cassava, the carrot, the bay leaves, the bissap leaves, the fried fish and the salt then cook for 30 minutes. You can add flavoring or flavor enhancer if you like;

7

Blend the remaining stuffing and onion. Add to the sauce, this will considerably enhance the taste of the sauce. Add the eggplant and peppers and cook for 20 minutes. There is oil that rises to the top, remove this oil with a spoon and set aside;

8

Meanwhile, precook the rice for 10 to 15 minutes with a couscoussier. If you don't have a couscoussier, it's not a big deal. Precook the rice in a saucepan and make sure to do it with water just above the rice and let this water dry. The rice really needs to be precooked, it should be half cooked.

9

Now take out all the vegetables, fish, cassava and all the rest of the sauce. Pour in the reserved oil, add the pre-cooked rice and mix until smooth and cook for 20 minutes over low heat to prevent the rice from burning. That's it, your Thieboudieune is ready. All you have to do is dress and sit down at the table

DRESSAGE

For the dressing, serve the rice on a plate, then arrange all the vegetables, fish, chilli and fish. Then cut the lemon in half and arrange. Enjoy your meal

Note:

If you prefer your Thieboudieune when it is less colorful, you just have to put less concentrated tomato You can use other vegetables of your choice it all depends on you, it will always be the thiep. In addition, for your Thieboudieune, choose fish that are still fresh because they have a better taste.