Recipe: Appetizing Thieboudienne

Thieboudienne. Thieboudienne literally translated means the rice of fish in the Wolof language in Senegal. The name hardly does the dish justice. Thieboudienne is considered to be the national dish of Senegal and for.

It is one of our national dish in Senegal. Very good and not complicated you just have to follow the. Thieboudienne Is the Senegalese national dish. You can cook Thieboudienne using 20 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Thieboudienne

1. It's of 1 1/2 cups rice broken rice.
2. You need of 4 Large pieces white fish snapper or grouper.
3. Prepare of 3 tomatoes mashed.
4. Prepare of 3 Ttablespoons tomato paste.
5. It's of 1 bunch parsley crushed.
6. You need of 1 large Carrot peeled and cut into medium pieces.
7. You need of 1 sweet potato peeled and chopped into large chunks.
8. You need of 1 large onion chopped.
9. You need of 4 cloves garlic finely chopped (divided).
10. Prepare of 1 small eggplant sliced.
11. It's of 1 small cabbage cut into 4 pieces.
12. It's of 1/2 cup peanut oil.
13. You need of 2 Maggi cubes.
14. It's of 1 Tablespoon nététou.
15. Prepare of 2 Tablespoons smoked fish shredded or ground.
16. Prepare of 2 habanero peppers de-seeded and diced..
17. Prepare of 1 Tablespoon black pepper.
18. It's of salt to taste.
19. It's of 4 okra.
20. Prepare of 6 cups hot water.

Thieboudienne, or ceebu jën in Wolof (language spoken in Senegal, in The Gambia and Mauritania), which literally means "rice and fish". 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. Thieboudienne or chebu jen (Wolof: ceebu jën; French: thiéboudienne, thiéboudiène, thiébou dieune, phonetic approximations of the Wolof) is a traditional dish from Senegal.

Thieboudienne instructions

1. 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..
2. 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..
3. Heat the oil to medium high and add the onions, tomatoes, tomato paste, the black pepper and remaining garlic. Then fry for 15 minutes..
4. Add the stuffed or marinated fish into the tomato sauce..
5. Add the Maggi cube, bay leaves, nététou, smoked fish, habaneros and 1 cup of water..
6. Simmer until the fish pieces are cooked through, about 15 minutes..
7. 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..
8. 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.
9. Cooking the Rice Cook the rice over low heat, stir often and cook until tender..

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. Called 'che-boo-jen', thieboudienne is popular in Senegal. The most traditional in Senegal is considered to be the preparation of white fish and rice, versions use chicken, too. Heard of Thieboudienne, or ceebu jen?