Thieboudienne: The best easy and original recipe!
Today I take you on a trip to a large country of African gastronomy, I named Senegal Thieboudian recipe also called “thiep ” eh! Yes, honor at the Green-Jaune-Rouge!
Senegalese cuisine
I cannot go directly to the recipe, without telling you a little about Senegalese cuisine . Because it is one of the African kitchens that I particularly love. Senegalese gastronomy is actually considered one of the richest and most varied in West Africa, it occupies an essential place in culture and daily life. Its basic principle is Teranga, which means "hospitality". It is simply a sharing cuisine, a friendly kitchen what!
I don't know about you, but I love the fact that the Senegalese have kept their culture and tradition in a certain way. It is their way of eating together that I appreciate the most. Everyone sitting around a large tray to taste a delicious put.
Because of its proximity to the Atlantic Ocean , the fish occupies a special place in Senegalese dishes , whether braised, smoked or salty and fermented. There are also a lot of seafood , and in terms of meat, the sheep is very present, then comes the beef which is a little more expensive, but the pork is almost absent because of the influence of Islam.
The other basic elements in the kitchen in Senegal are vegetables and cereals . MIL and FONIO are prepared in the form of couscous. We also have rice in Casamance, which is also very present in Senegalese cuisine and which will therefore be the flagship ingredient of the dish that I offer you today, Thiéboudiene.
What is Thieb?
Thieboudian often abbreviated, wrongly ] , in tieb , it is commonly called " tiep " in Senegal or Ceebu Jën (literally, in Wolof , " Rice to fish "). It is therefore a delicious dish simmered with broken rice with fish and with lots of vegetables . The recipe varies depending on the region, you can have a red, or white thieboudian!
Red Thieboudian is cooked with the tomato and is served with a sauce calls Diaga made from fish dumpling ; On the other hand, the White Thiéboudiene is made without tomatoes.
Who created Thiéboudiene? What is the origin of the tiep?
I read online that this dish would have been invented by a very famous cook called Penda Mbaye around the 19th century. By pushing my research even more, I also came across an article in the newspaper Le Monde which in fact explained that the dish would especially come from a heavy colonial past.
So that the Senegalese work more vivid in the colonial fields, they were actually gave them rice to eat in substitution of their basic cereal which was millet and sorghum! What ended in the end in Thiep! And to all the Senegalese dishes based on the rice that we find!
In short, I'm not sure what to think about it all, but what is certain is that the Thieboudian belongs to the Senegalese! It is the most important
Easy Thiébediene recipe
The dish can be easy to do if you master it well, but cooking takes a lot of time. So to succeed in your tiep, you will have to be patient!
Thiéboudiene Ingredients
As ingredients, you will need:
- Fresh fish : your choice
- Dried fish still called guedj and yet (a baked mollusk with a pronounced taste): unfortunately I did not have these 2 ingredients my disposal
- Rice : Main ingredient, I used basmati rice
- Vegetables : here I used cassava, carrot, gombo, eggplant. But you can also add other vegetables such as cabbage, turnip. The choice also depends on your preferences
- Seasonings such as parsley, concentrated tomatoes, peppers, onion garlic, peppers
Thieboudian fish
In this post I will present you the Thieboudian Poisson! But there are also other variants of the recipe: we have for example, the thieboudian meat still called Thiebou yapp or even the Thieboudian chicken. The principle is the same, it will be necessary to replace the fish with meat.
What fish for the Thieboudian?
Ideally, you will have to use thiouf still called merou in French if you can find it. I could not find it and I used another fish which also did very well.
Recipe
So that you can succeed in your easy -based Thieboudian , I divided the recipe into 5 main steps that will have to be respected. The recipe in detail is as usual at the bottom of the article
- Successful (tomato sauce)
It's a bit like the basis of your thiep. This step is very important and if you succeed, we have a beautiful red color . It actually consists in cooking the tomato and the tomato concentrates together . Cooking is done over very low heat , until the oil rises on the surface. You will therefore have to be a little patient already at this 1st step as I said at the beginning, because it is when the oil rises on the surface, that you can continue cooking by adding the water, the vegetables and the fish. Just this step took me about 25 min
- Fish seasoning: roof
The 2nd stage is to season his fish well . You have to do the roof , that's how the Senegalese call this little mixture of seasoning. It's very easy to do, you just have to crush the parsley, the chilli, the garlic together and finally season with salt
To season the fish, you should make small holes with fingers to be able to introduce the Rood well into the flesh of the fish.
In Thieb we don't need to fry the fish beforehand . Add it as this allows in a way to enhance the taste of the dish
- Sauce seasoning
After doing the roof for the fish. It is necessary to do the nokoss for the seasoning of the thiep. This step is particularly important especially for people like me who do not cook the seasoning cubes.
To do the nokoss it will be necessary to crush together, the onion pepper, the chilli and finally add a little salt
- Simmer
It's not a step as such, but I wanted to emphasize it because before adding rice. The tomato is simmer with the vegetables for 1 hour over medium heat . Cooking must be done once again very slowly
- Rice preparation
Before using rice. You have to wash it at least 3 times to remove the starch as much as possible. Here I put the rice in the microwave for approximately 7 min after washing, just to pre-make a little and thus accelerate the end of cooking.
Well, these are the main stages of cooking, I hope you will be able to make the recipe without problem. As I said above, the recipe with exact measurements is at the bottom of the article . Thank you for reading the post until the end. If you want to know more about Senegalese cuisine, I invite you to read this article: Top 10 popular dishes in Senegal.
Do you want more Senegalese recipes?
Check his other blog recipes:
Senegalese pastel with fresh tuna
Senegal lamb dibi: a super easy recipe!
Do not hesitate to record this post on Pinterest to try it later. Good appetite in advance!
Thieboudian recipe Senegalaise
Team
- Microwave
Ingredients
- 5 tomatoes
- 700 grams of rice
- 1 cassava
- 2 purple eggplant
- 2 Pisces
- 3 carrots
- 4 peppers
- 3 Tomato tablespoons concentrated
- A good handful of parsley
- 2 green and red peppers
- 2 onions
- 4 tidy
- 5 garlic cloves
- 20 cl a little oil
- 1 l of water
- salt
Instructions
Rusk up
- Mash the tomatoes and mix with the concentrated tomato and a little water.
- Cut 1/2 onion and red pepper
- Heat the oil, and fry the onion + pepper cut for 1 to 2 min. Pepper
- Then add the tomato, lower the heat and let fry until the oil rises to the surface. This step took me about 25 min, do not hesitate to add a little water from time to time if necessary and stir regularly to prevent it from burning
- The tomato is well cooked. the oil rises to the surface, I can continue cooking
- Then add 1 liter of water, let the mixture bring to a boil
- Meanwhile, prepare your vegetables: peel and cut the cassava, clean the carrots, and cut your eggplants in 2
- Add all your vegetables: cassava, eggplant, carrots, gombo, pepper
- Cover the pot partially.
Roof
- Clean your fish
- Chop or pound parsley together, 1 pepper, 5 cloves of garlic. Add a little salt
- With your fingers, make the small holes in the flesh of the fish and introduce the stuffing there
- Then add the pieces of fish to the preparation. Do not fry it, so we will keep all the nutrients and it will enhance the taste of the sauce.
Do the nokoss
- Crush or chop the remaining onions together (1 and 1/2), the green pepper, the last pepper and add the salt a little.
- Then add part of the Nokoss to the preparation and keep the rest
- Simmer the sauce for 1 hour over low heat
Rice preparation
- Wash the minimum rice 3 times to remove the starch
- Then pre-cut the rice in the microwave for about 7 minutes
- Meanwhile, delicately remove the vegetables and the fish from the sauce to put in a bowl.
- Add the rest of Nokoss and adjust the seasoning of salt.
- Here you can remove a small part of the sauce as a precaution, before adding the rice. If you find that there are too much sauce. I removed a small part, but after I had to put back to finish cooking rice (optional)
- Add the rice and cook over low heat. 10 min after, come and turn the rice gently and cook for another 10 more minutes. Always over very low fire!
- Thieboudian is finally cooked when rice is well cooked
- Serve the rice with the vegetables and the fish by disappointed.
- I wish you a very good appetite especially after a long preparation. Leave me a comment, if you try this recipe!
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