Thieboudienne (Senegalese Jollof Rice). Tiep or thieb is a traditional dish from the Sahel, especially from Senegal and it is a staple in Senegal. The version of tiep called thieboudienne or chebu jen (Wolof: ceebu jën; French: thiéboudiène) is prepared with fish, rice and tomato sauce cooked in one pot, and it is considered the national dish. Thieboudienne literally translated means the rice of fish in the Wolof language in Senegal.

Rice, cabbage, carrots, okro, fish, lime, scotch bonnet, onions, garlic, parsley, seasoning, tomatoes. Preparation of Thieboudienne (Wolof Rice): Prepare the stuffing for fish Mix the parsley, half the garlic, a little pepper, add salt and half a Maggi. Thieboudienne Is the Senegalese national dish. You can cook Thieboudienne (Senegalese Jollof Rice) using 20 ingredients and 7 steps. Here is how you cook it.

Ingredients of Thieboudienne (Senegalese Jollof Rice)

Prepare of For the fish,.
You need 1 handful of spring onions.
You need 3 of scotch bonnet pepper.
It's 3 cloves of garlic.
It's 1 teaspoon of black pepper.
You need 2 of stock cube.
You need to taste of Salt.
Prepare of Oil.
It's 2 of big cat fish,or any fish of your choice.
It's of For the rice,.
You need 3 cups of short grain rice (washed).
You need 1 of sweet potato (peeled and cut).
It's 6 of baby carrots (peeled).
It's 1/2 (1 head) of cabbage (cut in chunks).
It's 1 cup of vegetable oil.
You need 3 of bell peppers (chopped).
It's 1 cup of tomato paste.
It's 1 of large onion sliced.
It's 3 of bay leaves.
It's of Stock cube and salt to taste.

It is prepared with rice, fish, vegetables, tomatoes and various spices like nététou. According to the legend, thieboudienne was created, or at least made famous in its current form by a renowned cook of the nineteenth century named Penda Mbaye. Thieboudienne is a mouth watering rice and fish dish that is like nothing I had before. As a Nigerian, I thought nothing could rival our jollof rice, but after I tasted Thieboudienne (also ceebu jen or thiebou dieune), the Senegalese Jollof Rice and Fish, a mini war for my heart began!

Thieboudienne (Senegalese Jollof Rice) instructions

In a blender,blend the spring onions,scotch bonnet pepper,garlic,black pepper and stock cube with oil.
Marinate the fish with minutes,fry the fish on both sides until golden brown,and set aside for the sauce..
Using the same vegetable oil for the fish,pour in 1 cup into a pot over medium heat,add sliced onions,stir until translucent,then add the tomato paste and any remnants of the fish marinade,fry for a few minutes,add in the bay leaves..
At this stage add in water,seasoning and salt to taste,bring to boil,add in tough vegetables first,in this case thes potatoes and the carrots in the sauce boil till tender and remove.Add the fish and cabbage, once the cabbage and fish has simmered insauce for 5 minutes gently remove it from the sauce..
Add in the washed rice,adjust the amount of water at this stage if needed,cover the pot and simmer on low heat,cook for 15-20 minutes..
Check the rice for softness,add the chopped bell peppers stir to mix and let it cook for 1 minute, and take off the heat,serve hot with vegetables and fish..
Tips: you can also use other vegetables like okra and eggplant..

African recipes are versatile and Thieboudienne from Senegal is an example of staple rice dish that is as recognized as the country flag. 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 (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 meal.