Thiebou Niebe Recipes
THIEBOU DIENN SOUS VERRE (SENEGALESE RICE AND FISH STEW)
This savory rice and fish stew is the national dish of Senegal. It is an African classic and one that nobody who visits Senegal will miss. Like many of Africa's festive dishes, this is not a stew to prepare for a few guests. The multiple ingredients necessary for the truly elegant version that is called thiebou dienn sous verre, as well as the time necessary to prepare it properly, mean that this is a dish to save for special entertaining.
Provided by Food Network
Categories main-dish
Yield Serves 8 to 10
Number Of Ingredients 20
Steps:
- Heat the oil in a large stockpot and brown the onion. Add the smoked fish, the tomato paste, and 1/4 cup of the salted water. While the onion mixture is browning, prepare the stuffing for the sea bass steaks by placing the parsley, garlic, chile, and scallions in a food processor and pulsing until they form a thick paste. When the paste is ready, score the sea bass steaks and poke the stuffing into the slits.
- Place the sea bass in the stockpot with the onion mixture, allow it to cook for 5 minutes, and add the remaining water. When the fish mixture comes to a boil, cover the pot, lower the heat, and add the vegetables in the order given, finishing off with the pricked habanero chile, which you will remove (and reserve) when the thiebou dienn is spicy enough for you. Cook for 20 minutes. Remove the sea bass steaks keeping them whole, and place them on a serving platter. Cover them with a bit of the cooking liquid, and keep them warm.
- Continue cooking the thiebou dienn for an additionaly 15 minutes, then remove the vegetables and arrange them on a platter and keep them warm. Reserve 2 cups of the cooking liquid to make the sauces. Return the remaining liquid to a boil, add the rice, cover, and cook for 20 minutes, or until the liquid is absorbed and the rice is done.
- While the rice is cooking, pulverize the habanero chile that you have reserved and add it to 1 cup of the reserved cooking liquid. Heat it, stirring occasionally, and place it in a sauceboat. Heat the remaining cup of reserved cooking liquid and place it in a separate sauceboat. This will give you a regular sauce and a fiery hot one.
- When ready to serve, mound the rice on one platter and the fish and vegetables on another. Alternatively, you can place the rice in a large basin or deep dish and arrange the vegetables and fish on top and eat Senegalese-style with your hands (right hand only, please!) or with a large spoon.
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- Prepare fish stuffing. Mix parsley, 2 garlic cloves, shallots, 2 hot peppers, stock cube and salt with a mortar and pestle. Set aside.
- Clean the fish if necessary. Rinse and dry with paper towels. Make 2 to 3 deep diagonal cuts in each fish. Stuff each fish cut with the mixture.
- Reduce heat and add the remaining 2 garlic cloves and onion. Add the remaining 2 peppers and mix for 5 minutes.
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2015-12-29 Once peas have soaked drain and reserve in a colander till needed. Place a large stockpot or saucepan over medium heat; add 1 tablespoon of bacon grease or oil to the stock pot or saucepan, …
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5/5 (4)Total Time 1 hr 50 minsCategory Main CourseCalories 774 per serving
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5/5 (4)Total Time 1 hr 50 minsCategory Main CourseCalories 774 per serving
- Wash and rinse the dried field peas or black-eyed peas a few times before placing in a large pot to soak overnight, be sure the beans are covered -about 3 inches of excess water above the dried beans. Soak overnight or at least 8 hours before attempting to cook the dried black-eyed peas. Once peas have soaked drain and reserve in a colander till needed.
- Place a large stockpot or saucepan over medium heat; add 1 tablespoon of bacon grease or oil to the stock pot or saucepan, chopped yellow onion, thinly sliced celery, and sliced garlic. Cook for about 2 minutes.
- Next add 1 can of diced tomatoes with chilis, 6 cups of low-sodium chicken broth, 1 pound of andouille sausage or smoked sausages, 1 ham hawk, bay leaves, 1 bouquet of fresh thyme, Cajun seasoning, dash of hot sauce, pinch of red pepper flakes, kosher salt, and fresh ground pepper to own taste. Reduce heat to low heat and simmer 1 hour and 15 minutes hour or till black-eyed peas or field peas become softened and a creamy texture is noticed.
- Serve the Hoppin’ John mixed in with the white steamed rice a side of collard greens and garnish with spring onions if desired.
HOPPIN' JOHN RECIPE - LOS ANGELES TIMES
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From latimes.com
Servings 2-4Total Time 2 hrs
From latimes.com
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- The day before, prepare and cook the peas: Pour the peas into a large bowl, cover with plenty of cold water, and let soak for 4 hours.
- Meanwhile, dice the carrots, onion, celery and jalapeño, and finely chop the garlic. Combine the vegetables in one bowl and add the bundle of thyme sprigs and 1 bay leaf.
- Cook the peas: Heat the olive oil in a large saucepan or heavy-bottomed Dutch oven over high heat until it begins to ripple. Add the chopped vegetables and herbs, season with a large pinch of salt, then lower the heat to medium-high. Cook, stirring frequently, until the onions are translucent, 6 to 8 minutes. Drain the peas and then add them to the pot. Pour in enough water to cover the peas by at least 2 inches and bring to a boil. Let boil for 5 minutes, then reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the beans are tender enough to easily squeeze between your thumb and forefinger (having a slotted spoon on hand aides in pea retrieval), 20 to 30 minutes. After about 20 minutes, start testing for tenderness, checking every 5 minutes.
- When the peas are done, remove the pot from the heat and season the broth with salt until it tastes delicious (typically it’s a substantial amount). Let the peas cool to room temperature then refrigerate in the liquid they cooked in — this is your potlikker.
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Thiebou Niebe is on Facebook. Join Facebook to connect with Thiebou Niebe and others you may know. Facebook gives people the power to share and makes the world more open and connected.
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THIEBOU NIEBE RECIPES
Thiebou Niebe Recipes THIEBOU DIENN SOUS VERRE (SENEGALESE RICE AND FISH STEW) This savory rice and fish stew is the national dish of Senegal. It is an African classic and one that nobody who visits Senegal will miss. Like many of Africa's festive dishes, this is not a stew to prepare for a few guests. The multiple ingredients necessary for the truly elegant version that is called thiebou ...
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