Thieboubjen The National Dish Of Senengal Recipes
MEXICO'S NATIONAL DISH, TURKEY WITH CHOCOLATE CHILE SAUCE: MOLE POBLANO
Provided by Food Network
Time 2h24m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- This should be done 1 day in advance.
- Remove the seeds and stems from all of the chiles. Heat some lard or oil and quickly fry the chiles on both sides, taking care not to burn them. Put the chiles into a bowl, cover with water, and leave to stand for a few hours.
- In a blender, puree the chiles with a few tablespoons of water until smooth. Place the chili puree in a saucepan and cook over a medium flame for 10 minutes. Set aside.
- In a saute pan over medium heat, add the coriander seeds, sesame seeds, cinnamon, and cloves and cook until their aroma is released. Transfer to a spice grinder and mix together. Add the garlic cloves and grind. Set aside.
- Melt 3 tablespoons of lard in the same saute pan and fry the raisins briefly. In the same pan, fry the almonds and peanuts until browned. Transfer the raisins, nuts, and ground spices to a blender and puree together. They should form a smooth paste and may need a couple of tablespoons of chicken broth to blend effectively.
- Add the blended mixture to the chile sauce and cook over a flame for about 5 minutes, stirring constantly. Break the Mexican chocolate into pieces and add it to the mixture. Continue cooking the mole for a further 15 minutes. Add the sugar and broth, and continue cooking the mole for around 45 minutes. Add salt and pepper, if necessary, and if desired some extra chocolate, to taste.
- Preheat the oven to 350 degrees F.
- Season the turkey breasts with salt and pepper. Heat the oil in a large, heavy-bottomed frying pan and sear the breasts skin side down first. Once the turkey is crisp and golden on both sides, remove from heat and place for 15 minutes in the oven to cook the meat through.
- Slice the turkey and pour over the mole sauce. Garnish with sliced onions, radish, sesame seeds, and some sprigs of cilantro.
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- 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.
- Heat the oil to medium high and add the onions , tomatoes, tomato paste , the black pepper and remaining garlic. Then fry for 15 minutes.
- 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.
SENEGALESE FOOD: 12 TRADITIONAL DISHES OF SENEGAL - AFROCULTURE.NET
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Estimated Reading Time 5 mins
- Thiep bou dien (or Tchiéboudienne). Thieboudian is a national dish in Senegal. He is well known in his country, but also abroad. In Wolof, the fish is called “diene”.
- Chicken Yassa. Originally from Casamance, yassa chicken is a well known dish in Senegal and abroad. It consists of chicken, cut into marinated pieces (traditionally overnight) with onions, juice of several green limes topped with as much vinegar and peanut oil.
- Mafe Senegalese Beef Stew. Originally from Mali and Senegal, Mafe is a very delicious traditional dish of Senegal. It consists of meats (beef, mutton or chicken) or fish with sauce made from groundnut paste.
- Thiou. Thiou is a meat or fish dish, accompanied by a light vegetable-rich tomato sauce. It is sometimes prepared with palm oil (thiou shooting). Indeed, thiou shooting: fish with palm oil and onions accompanied by rice.
- Kaldou. Originally from Casamance, Kaldou is a dish that is prepared with fish, palm oil and vegetables. It is consumed with white rice and lime sauce.
- Thiéré bassi salté (or céré bassi salté). Coming from Sine-Saloum, Bassi Salty is a sweet-savory dish. It is a dish of couscous accompanied by a sauce well raised.
- Soupou kandja. Soupou Kandja is a favorite dish among Senegalese. It consists of meat served with okra sauce and palm oil. It is accompanied with rice, dried fish and dried mollusk, seafood, smoked fish.
- Domoda. Domoda is a dish originating in eastern Senegal. There are 3 varieties of domoda with meat, fish or dumplings. It is accompanied by vegetables, vinegar sauce with tomato, flour and white rice.
- Ngourbane soup or Lakhou bissap. It is a rustic dish of the center and the west, in country Wolof and Serer. It is prepared from millet semolina, called “sankkhal” of meat sometimes, dried fish, sorrel, tamarind, etc.
- Mbakhalou saloum. Originating in Casamance, this dish consists of rice with peanut.
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