Thieboudienne (Senegal)



  • 1/2 cup of broken rice
  • 4 large pieces of whitefish or grouper
  • 3 tomatoes
  • 3 tablespoons of tomato paste
  • 1 bunch parsley crushed
  • 1 large carrot peeled and cut into medium sized pieces
  • 1 sweet potato peeled and chopped into large chunks
  • 1 large chopped onion
  • 4 cloves of finely chopped garlic
  • 1 small eggplant sliced
  • 1 small cabbage cut into 4 parts
  • 1/2 cup peanut oil
  • 2 bouillon cubes
  • 4 bay leaves
  • 1 tablespoon of nététou
  • 2 tablespoons smoked fish minced or ground
  • 2 habanero peppers, seedless and diced.
  • 1 tablespoon of black pepper
  • Salt
  • 4 okra
  • 6 cups of hot water


Stuffing or mash/marinated for fish
In a food processor or pestle, mix or mash the parsley, garlic, 1 bouillon cube, some salt and pepper, and a spoonful of oil. If the fish is in the flesh, cut the slits and stuff the puree into it, or mix the fillets with the puree and refrigerate for a few hours.
Tomato sauce
Heat the oil over medium heat and add the onion, tomato, tomato paste, black pepper and remaining garlic. Then fry for 15 minutes.

Add the stuffed or marinated fish to the tomato sauce. Add the bouillon, bay leaves, nététou, smoked fish, habaneros and 1 glass of water. Bake for about 15 minutes until the fish pieces are fully cooked.

Remove fish and add vegetables

Remove the fish pieces and add all the vegetables except okra with 1 glass of water and cook the vegetables for about 25-30 minutes until they are cooked. You should make sure the vegetables are soft before removing them, but be careful not to overcook them. Then remove the vegetables and add the okra with water. Cook for 5 more minutes without removing the okra

Rice

Cook the rice over low heat, stirring frequently, and cook until tender. When the pilaf is thoroughly cooked, it is ready to be served. put the rice on a nice plate and place the vegetables and fish on it.

ENJOY YOUR MEAL


 

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