Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, thieboudienne. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
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.
Thieboudienne is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Thieboudienne is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook thieboudienne using 20 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Thieboudienne:
- Get 1 1/2 cups rice broken rice
- Take 4 Large pieces white fish snapper or grouper
- Take 3 tomatoes mashed
- Prepare 3 Ttablespoons tomato paste
- Make ready 1 bunch parsley crushed
- Prepare 1 large Carrot peeled and cut into medium pieces
- Make ready 1 sweet potato peeled and chopped into large chunks
- Take 1 large onion chopped
- Prepare 4 cloves garlic finely chopped (divided)
- Get 1 small eggplant sliced
- Prepare 1 small cabbage cut into 4 pieces
- Make ready 1/2 cup peanut oil
- Make ready 2 Maggi cubes
- Take 1 Tablespoon nététou
- Make ready 2 Tablespoons smoked fish shredded or ground
- Get 2 habanero peppers de-seeded and diced.
- Make ready 1 Tablespoon black pepper
- Prepare salt to taste
- Prepare 4 okra
- Get 6 cups hot water
Thieboudienne (pronounced 'Ceebu Jen' or Chee-boo-Jen) is the National dish of Senegal and is comprised of stewed broken jasmine rice and vegetables served with marinated fish. 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. BBnana Cooking How to cook Thieboudienne.
Instructions to make Thieboudienne:
- 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.
- 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.
- Heat the oil to medium high and add the onions, tomatoes, tomato paste, the black pepper and remaining garlic. Then fry for 15 minutes.
- Add the stuffed or marinated fish into the tomato sauce.
- Add the Maggi cube, bay leaves, nététou, smoked fish, habaneros and 1 cup of water.
- Simmer until the fish pieces are cooked through, about 15 minutes.
- 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.
- 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
- Cooking the Rice - Cook the rice over low heat, stir often and cook until tender.
Ingredients: fishes: blue fish, jack mackerel & yellow carp. Like thieboudienne , there are regional variations of red rice throughout the Gullah/Geechee Cultural Heritage Corridor, including Savannah red rice and Charleston red rice. la recette Le thieboudienne (Sénégal). Partager à mes amis. la recette Le thieboudienne (Sénégal). From Wikimedia Commons, the free media repository. Thieboudienne (es); チェブジェン (ja); thiéboudiène (fr); Thieboudienne (sv); Thieboudienne (eu); Thieboudienne.
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