Thieboudienne (Senegal) Ingredients: rice - (if possible broken twice) parsley - 1 aubergine - African if you can find 3 carrots - 2 onions - 1 chilli pepper - lantern salt - pepper - 1 thiof - (or 2 nice sea bream) 2 cloves of - garlic - ½ white cabbage - 1 piece of - pumpkin - 1 cassava - 1 piece of - fish - and dried shellfish) 2 stock cubes - 1 can of tomato paste.
Utensils：
- 1 fryer- 1 Pot - 1 Kitchen whisk- whisksBuy 1 Set 3 frying pans- best frying pans 1 Lid- 1 knife- 1 kniveseconomical- economical 1 Chinese- 1 Heated blender- Heated blender 1 dish-
Total time: 2 hours Preparation: 1 hour Rest:- Cooking: 1 hour
Phase 1
Prepare a stuffing by finely chopping parsley, garlic and an onion; add chili pepper for a more spicy flavor.
Phase 2
Put the stuffing in the fish and fry; to book.
Phase 3
In a fairly large pot, brown an onion and add the tomato paste. Cook over low heat for 2 minutes, then dilute with water.
Phase 4
Peel and cut the vegetables into sections, add them to the pot and cover with water.
Phase 5
Add the maggi cubes, salt and add the chili, being careful not to burst it and without removing the tail.
Phase 6
Let everything simmer for at least 45 min.
Phase 7
Meanwhile, rinse the rice and put it in a couscous maker. Pre-cook the rice by steaming it.
Phase 8
Adjust the seasoning of the sauce and add the fish, as well as the guedjef and the yete. Let everything simmer for 15 minutes, then remove the fish and vegetables.
Phase 9
Strain the broth through a strainer and cook the rice over very low heat. The broth should just cover the rice to avoid making mush: it is better to add a little broth if necessary.
Phase 10
Put the rice in a large dish, and place the ingredients in the center; decorate with lemon wedges and parsley.
Utensils：
- 1 fryer- 1 Pot - 1 Kitchen whisk- whisksBuy 1 Set 3 frying pans- best frying pans 1 Lid- 1 knife- 1 kniveseconomical- economical 1 Chinese- 1 Heated blender- Heated blender 1 dish-
Total time: 2 hours Preparation: 1 hour Rest:- Cooking: 1 hour
Phase 1
Prepare a stuffing by finely chopping parsley, garlic and an onion; add chili pepper for a more spicy flavor.
Phase 2
Put the stuffing in the fish and fry; to book.
Phase 3
In a fairly large pot, brown an onion and add the tomato paste. Cook over low heat for 2 minutes, then dilute with water.
Phase 4
Peel and cut the vegetables into sections, add them to the pot and cover with water.
Phase 5
Add the maggi cubes, salt and add the chili, being careful not to burst it and without removing the tail.
Phase 6
Let everything simmer for at least 45 min.
Phase 7
Meanwhile, rinse the rice and put it in a couscous maker. Pre-cook the rice by steaming it.
Phase 8
Adjust the seasoning of the sauce and add the fish, as well as the guedjef and the yete. Let everything simmer for 15 minutes, then remove the fish and vegetables.
Phase 9
Strain the broth through a strainer and cook the rice over very low heat. The broth should just cover the rice to avoid making mush: it is better to add a little broth if necessary.
Phase 10
Put the rice in a large dish, and place the ingredients in the center; decorate with lemon wedges and parsley.