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Thieboudienne: Senegalese Jollof Rice and Fish by Yummy Medley

Thieboudienne: Senegalese Jollof Rice and Fish by Yummy Medley

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As a Nigerian myself, I thought that nothing could rival Nigerian food in this spot, but after I tasted the National dish of Senegal, Thieboudienne (also ceebu jen or thiebou dieune), there was a mini war for my food heart. Thieboudienne is a mouth watering rice and fish dish that is like nothing I had before.

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Thieboudienne-Senegalese Jollof Rice and Fish
Yields8 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

In this thieboudienne recipe, I used broken jasmine which is what is called for traditionally, but you could use regular jasmine rice. If you have access to an Asian market, you can find broken jasmine rice labeled as jasmine rice bits. Also, feel free to use any type of fish that you can easily find. I used blue snapper fish. You may use any vegetable of your preference, I used sweet potatoes, eggplants, carrots, bell peppers and cabbage. As a final note, preparing thieboudienne is quite the labor of love, so I will save it for special occasions.

Enjoy my recipe!

The Fish
  A handful of parsley about a heaping cup
 2.50 lbs blue snapper fish preferably cut into fish steaks or any white fish of your choice
 1 tsp salt
The Rice
 1 sweet potato
 1 purple eggplant
 4 carrotsI used orange purple and yellow carrots
 ½ head of cabbage
 2 bell peppers
For the sauce
 1 cup tomato paste
 1 large onions sliced
 3 cloves of garlichttps://amzn.to/3pCkoqJ
 2 scotch bonnet/ habanero peppers I used green scotch bonnets, the color doesn’t really matter
 salt to taste

Thieboudienne (Senegalese Jollof Rice and Fish) served on plate on table

Ingredients

The Fish
  A handful of parsley about a heaping cup
 2.50 lbs blue snapper fish preferably cut into fish steaks or any white fish of your choice
 1 tsp salt
The Rice
 1 sweet potato
 1 purple eggplant
 4 carrotsI used orange purple and yellow carrots
 ½ head of cabbage
 2 bell peppers
For the sauce
 1 cup tomato paste
 1 large onions sliced
 3 cloves of garlichttps://amzn.to/3pCkoqJ
 2 scotch bonnet/ habanero peppers I used green scotch bonnets, the color doesn’t really matter
 salt to taste
Thieboudienne: Senegalese Jollof Rice and Fish by Yummy Medley

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