Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, thieboudienne. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look 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 on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Thieboudienne is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have thieboudienne using 20 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Thieboudienne:
- Make ready 1 1/2 cups rice broken rice
- Take 4 Large pieces white fish snapper or grouper
- Prepare 3 tomatoes mashed
- Get 3 Ttablespoons tomato paste
- Take 1 bunch parsley crushed
- Take 1 large Carrot peeled and cut into medium pieces
- Prepare 1 sweet potato peeled and chopped into large chunks
- Make ready 1 large onion chopped
- Make ready 4 cloves garlic finely chopped (divided)
- Make ready 1 small eggplant sliced
- Prepare 1 small cabbage cut into 4 pieces
- Get 1/2 cup peanut oil
- Prepare 2 Maggi cubes
- Prepare 1 Tablespoon nététou
- Make ready 2 Tablespoons smoked fish shredded or ground
- Take 2 habanero peppers de-seeded and diced.
- Make ready 1 Tablespoon black pepper
- Get salt to taste
- Make ready 4 okra
- Make ready 6 cups hot water
Fish, vegetables, and rice are usually served. Thieboudienne (Senegalese Fish and Rice)Penny de los Santos. The national dish of Senegal, this boldly flavored combination of fish, rice, and vegetables simmered in tomato sauce is a hearty one-pot. BBnana Cooking How to cook Thieboudienne.
Steps 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. Vegetables: gabbage, carrots, eggplants, yucca roots. Thieboudienne or chebu jen ( Wolof : ceebu jën ; French : thiéboudienne, thiéboudiène, thiébou dieune , phonetic approximations of the Wolof) is a traditional dish from Senegal. Heavily influenced by North African, French and local culinary traditions, Senegalese cuisine is a beautiful mish-mash of flavours, serving up a rich and. Get information about Thieboudienne in Story of Seasons: Trio of Towns, including how to get it and who likes or dislikes it.
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