We have a very rich gastronomy. Let me share with you our famous Thiébou Dieunn: The principal recipe,this famous Senegalese rice and fish is a great touristic product !!!
As Youssou Ndour sing it…
Thiebou Djieunn Senegalese rice and fish :
Ingredients / for 6 people
- 1.2 kg of thiof or other lean fish
- (Grouper, baracuda, sea bream, colin …)
- 100 g dried smoked fish
- (In the absence of a dried shrimp ramekin)
- 1 finger length of finger length
- (Or better of yet)
- 600 g perfumed rice, broken if possible
- 3 onions
- 2 peppers
- 2 carrots
- 2 sweet potatoes
- 2 turnips (optional)
- 200 g pumpkin or pumpkin (depending on the season)
- 1 eggplant
- 1 small red or green cabbage
- 20 cl of palm oil
- (In the absence of olive oil)
- salt and pepper
- 3 shallots
- 3 cloves of garlic
- 1 large chopped parsley
- 3 large chillies not too strong (from Spain for example)
- fine salt
Mix the ingredients of the stuffing or crush them with the pestle. Detail the fish in large sections (on the picture: on the left a grouper, to the right of the barracuda slices) and incise each piece along the central ridge. Spread the incisions and spread the stuffing inside. Close the pieces as well as possible.
Heat the oil in a large casserole over medium heat. Stir the fish pieces on all sides, including the head, which will give an excellent taste to the broth.
Start preparing the vegetables while monitoring the fish. Peel the carrots and whisk them into large sticks. Peel and cut into large cubes sweet potatoes and eggplant (and possibly other vegetables: turnips, pumpkin …). Open the peppers (remove the white parts and seeds) and cut into strips. Cut the cabbage into small wedges and the diced tomatoes. Peel onions and chop coarsely.
Remove the fish from the casserole as soon as it is golden brown. If it has attached to the bottom, scrape with a wooden spatula and keep the pieces. If necessary add a little oil and lightly brown the onions. Add all other vegetables, chopped niletou in strips (or yet) and dried fish. Stir to thoroughly soak the oil vegetables. Add 1 liter of warm water, salt thoroughly and simmer covered for 20 minutes.
After 20 minutes, check the amount of broth: vegetables should be covered very heavily, otherwise add water. Then dip the pieces of fish in the middle of the filling and simmer again 20 to 25 minutes with cover. Meanwhile, rinse the rice thoroughly with warm water (it begins to swell).
After 10 minutes of cooking the fish, take part of the broth to cook the rice: the same volume of broth as rice for a cooking of 15 minutes in the microwave or 1 times 1/2 the volume of rice For cooking with a saucepan over low heat and covered. You can also throw the rice directly into the casserole, but the dish is much less presentable. While cooking the rice, continue cooking the fish. For the service, first put the rice in the dish or on the plates, place the fish and vegetables on it, pour a little broth.
Mamadou Pierre Diagne