Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, thieboudienne. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Thieboudienne is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Thieboudienne is something which I have loved my whole life. They are nice and they look wonderful.

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 good reason, it is bursting with layers of excellent flavor.

To begin with this recipe, we have to first prepare a few ingredients. You can have thieboudienne using 20 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Thieboudienne:

1. Get 1 1/2 cups rice broken rice
2. Take 4 Large pieces white fish snapper or grouper
3. Prepare 3 tomatoes mashed
4. Make ready 3 Ttablespoons tomato paste
5. Get 1 bunch parsley crushed
6. Make ready 1 large Carrot peeled and cut into medium pieces
7. Prepare 1 sweet potato peeled and chopped into large chunks
8. Make ready 1 large onion chopped
9. Prepare 4 cloves garlic finely chopped (divided)
10. Get 1 small eggplant sliced
11. Prepare 1 small cabbage cut into 4 pieces
12. Make ready 1/2 cup peanut oil
13. Take 2 Maggi cubes
14. Prepare 1 Tablespoon nététou
15. Make ready 2 Tablespoons smoked fish shredded or ground
16. Prepare 2 habanero peppers de-seeded and diced.
17. Take 1 Tablespoon black pepper
18. Get salt to taste
19. Make ready 4 okra
20. Make ready 6 cups hot water

Thieboudienne or which means rice and fish in Wolof is a famous dish of Senegal and can be considered its national dish. Its main ingredients are rice, fish and tomato sauce. Thieboudienne can also be found in neighboring countries. The origin of this dish is commonly attributed to the city of St.

Instructions to make Thieboudienne:

1. 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.
2. 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.
3. Heat the oil to medium high and add the onions, tomatoes, tomato paste, the black pepper and remaining garlic. Then fry for 15 minutes.
4. Add the stuffed or marinated fish into the tomato sauce.
5. Add the Maggi cube, bay leaves, nététou, smoked fish, habaneros and 1 cup of water.
6. Simmer until the fish pieces are cooked through, about 15 minutes.
7. 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.
8. 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
9. Cooking the Rice - Cook the rice over low heat, stir often and cook until tender.

Louis, wherein the nineteenth century a variant. 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. Thieboudienne is the national dish of Senegal, an aromatic combination of fish, vegetables, and rice in a hearty tomato sauce flavored with garlic and chili. Fish, vegetables, and rice are usually served separately, with a few lime wedges on the side, used for squeezing the juice over fish Thieboudienne or Ceebu jën, which means rice and fish in Wolof, is the most famous dish of Senegal and can be considered its national dish.

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