Tiéboudiène (Senegalese fish rice) Ingredients: 0.5 l of - peanut oil (I know it's a lot but that's the secret) - 2- onions - 1.5 kg of - rice (broken once or twice) - 3- carrots - 1 - eggplant - 1 - bitter eggplant called devil's eggplant) - 1.5 kg of - thiof (or grouper)- 1 small piece of- Dried fish)- 1 small piece of- yet (cymbium), dried mollusk- 125 g of- tomato paste- 0.5- garlic- 0.25- white cabbage- 1- yam For seasoning: salt pepper- 2- bay leaves- 2- small West Indian peppers- 6- dumbo (cube broth also called "corrige-madame") For the rof (stuffing): - 1 bunch of - parsley pepper - 1 - small pepper - 4 cloves of - garlic - 1- jumbo.
Utensils： 1 Top 5 of the best colanders - 1 saucepan - 1 heating blender Heating blender - 1 dish -
Total time:
3h30
Preparation:
2h -
Cooking:
1h30
Phase 1
Once all the ingredients are gathered, make sure you have the right saucepan, because tiéboudiene is a large family dish. You therefore need a large saucepan.
Phase 2
First make the fish stuffing, the rof, by mixing all the ingredients indicated above. Make deep incisions in the flesh of the fish, firstcarefully cleaned and cut into large sections. Insert the stuffing into the incisions.
Phase 3
In the pan, heat the oil, add the yet, then immerse the fish and brown well on both sides. Once golden brown, set aside (you can leave it yet).
Phase 4
Then brown the onions.
Phase 5
Add the tomato paste to the hot oil and stir vigorously, be careful, it sticks! Then add water up to 3/4 of the pan.
Phase 6
Add the guedj, garlic, bay leaf, salt, pepper, jumbo, in short, all the seasoning. For the chili, grind a chili pepper and add it to the broth.
Phase 7
Bring to the boil then add the vegetables (whole) and the small remaining pepper, which you will be careful not to burst. Add the fish to finish cooking.
Phase 8
Carefully monitor the cooking of the vegetables and fish and set aside as needed.cooking the different ingredients (I know, it's sport).
Phase 9
Meanwhile, wash your rice (rub it well to remove the starch, otherwise it will stick) and blanch it. Two options: either in the microwave (mine) or in the couscous maker.
Phase 10
When everything is cooked, remove the ingredients from the broth and immerse the rice.
Phase 11
Lower the heat carefully because otherwise it will burn.
Phase 12
The rice cooks in around thirty minutes. En fonction des qualités de riz, il faut plus ou moins de bouillon et la meilleure des cuisinières peut encore se faire avoir, mais dites-vous que lorsque vous plongez le riz, le bouillon doit dépasser au moins d'une phalange le niveau du riz.
Phase 13
For basmati, it's at least two knuckles.
Phase 14
Cover, and cook over low heat. Halfway through cooking, turn the rice, taking care not to crush or break it.
Phase 15
And there you have it, all you have to do is serve on a larged dish, the rice first, the fish in the center of the dish and the vegetables around.
Phase 16
Bon appetit!
Phase 17
Usually it takes me at least two hours to make this dish.
Phase 18
And to think that some women do it every day!!!
Utensils： 1 Top 5 of the best colanders - 1 saucepan - 1 heating blender Heating blender - 1 dish -
Total time:
3h30
Preparation:
2h -
Cooking:
1h30
Phase 1
Once all the ingredients are gathered, make sure you have the right saucepan, because tiéboudiene is a large family dish. You therefore need a large saucepan.
Phase 2
First make the fish stuffing, the rof, by mixing all the ingredients indicated above. Make deep incisions in the flesh of the fish, firstcarefully cleaned and cut into large sections. Insert the stuffing into the incisions.
Phase 3
In the pan, heat the oil, add the yet, then immerse the fish and brown well on both sides. Once golden brown, set aside (you can leave it yet).
Phase 4
Then brown the onions.
Phase 5
Add the tomato paste to the hot oil and stir vigorously, be careful, it sticks! Then add water up to 3/4 of the pan.
Phase 6
Add the guedj, garlic, bay leaf, salt, pepper, jumbo, in short, all the seasoning. For the chili, grind a chili pepper and add it to the broth.
Phase 7
Bring to the boil then add the vegetables (whole) and the small remaining pepper, which you will be careful not to burst. Add the fish to finish cooking.
Phase 8
Carefully monitor the cooking of the vegetables and fish and set aside as needed.cooking the different ingredients (I know, it's sport).
Phase 9
Meanwhile, wash your rice (rub it well to remove the starch, otherwise it will stick) and blanch it. Two options: either in the microwave (mine) or in the couscous maker.
Phase 10
When everything is cooked, remove the ingredients from the broth and immerse the rice.
Phase 11
Lower the heat carefully because otherwise it will burn.
Phase 12
The rice cooks in around thirty minutes. En fonction des qualités de riz, il faut plus ou moins de bouillon et la meilleure des cuisinières peut encore se faire avoir, mais dites-vous que lorsque vous plongez le riz, le bouillon doit dépasser au moins d'une phalange le niveau du riz.
Phase 13
For basmati, it's at least two knuckles.
Phase 14
Cover, and cook over low heat. Halfway through cooking, turn the rice, taking care not to crush or break it.
Phase 15
And there you have it, all you have to do is serve on a larged dish, the rice first, the fish in the center of the dish and the vegetables around.
Phase 16
Bon appetit!
Phase 17
Usually it takes me at least two hours to make this dish.
Phase 18
And to think that some women do it every day!!!