Senegalese Thieboudienne Recipes
SENEGALESE THIEBOUDIENNE
African food recipes are versatile and Thieboudienne from Senegal is an example of staple rice dish that is as recognized as the country flag.
Provided by Yollande Deacon
Categories entree
Time 1h30m
Yield 8-12
Number Of Ingredients 18
Steps:
- Clean the fish very well and set aside
- Prepare the special marinade called "Nokoss" by mixing in a blender all your spices and herbs
- With a sharp small knife make small cut on the fish. Using ½ of your marinade in step 2 stuffed the fish and immediately broil or fry then set aside
- Parboil or steam your rice and set aside
- In a heated pot, using 4 tablespoon of the oil used to fry your fish, put a dash of salt , add onion, tomato paste and plum tomatoes (cook for 5-7mn stirring) .
- Add 6 cups of water to the pot, add the cut veggies, add the fish already fried and lastly add
- The remaining half of the marinade Let simmer for 15 minutes for the fish and Juices to blend
- Remove the fish roe from the pot and start plating
- Then remove from the sauce the cooked veggies and add it to the plate.
- Add the pre-cooked or steamed broken rice to the boiling sauce
- Put the fire on low and let it reduce...should take about 15-30 mns depending on the nature of your rice. Your Thieboudienne is ready!
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- To begin your thieboudienne, start by prepping your fish and vegetables. Clean and cut your fish in large pieces and start piercing two or three holes in the flesh with a knife. The filling will be stuffed in these holes. Do not prick the skin of the fish.
- For the vegetables, cut them into big pieces. Clean and peel the carrots, cut them in half only if needed to fit in the pot. Quarter the eggplant, as well as the peeled cassava. Clean the cabbage and cut it into quarters as well.
- For the fish stuffing, start by making a garlic paste in the mortar and pestle. To this, add parsley, onions, habanero pepper, and finally bouillon powder. Keep grinding as you add new ingredients to achieve a paste-like consistency.
- Fill the knife cuts in the fish with this stuffing. Shallow fry these pieces till brown on all sides. Take them out of the pan and let it rest.
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