THIEBOUDIENNE: SENEGALESE JOLLOF RICE AND FISH by YummyMedley

Thieboudienne (pronounced ‘Ceebu Jen’ or Chee-boo-Jen) is the National dish of Senegal and is comprised of stewed broken jasmine rice and vegetables served with marinated fish. This Thieboudienne/ thiebou dieune recipe is a mouth watering rice and fish dish.

RatingDifficultyIntermediate
ShareTweetSaveShareBigOven
Yields8 Servings
Prep Time1 hrCook Time1 hrTotal Time2 hrs
The Fish
 A handful of parsley about a heaping cup
 3 cloves of garlic
 1 Scotch bonnet/ habanero pepper
 1 tsp shrimp bouillon
 1 tsp black pepper
 1 tsp salt
 2.50 lbs blue snapper fish preferably cut into fish steaks or any white fish of your choice
The Rice
 1 sweet potato
 1 purple eggplant
 4 carrots I used orange purple and yellow carrots
 ½ head of cabbage
 2 bell peppers
For The Sauce
 1 cup vegetable oil
 1 cup tomato paste
 1 large onions sliced
 3 cloves of garlic
 2 scotch bonnet/ habanero peppers I used green scotch bonnets, the color doesn’t really matter
 3 tbsp shrimp bouillon
 1 tsp black pepper
 Salt to taste

Ingredients

The Fish
 A handful of parsley about a heaping cup
 3 cloves of garlic
 1 Scotch bonnet/ habanero pepper
 1 tsp shrimp bouillon
 1 tsp black pepper
 1 tsp salt
 2.50 lbs blue snapper fish preferably cut into fish steaks or any white fish of your choice
The Rice
 1 sweet potato
 1 purple eggplant
 4 carrots I used orange purple and yellow carrots
 ½ head of cabbage
 2 bell peppers
For The Sauce
 1 cup vegetable oil
 1 cup tomato paste
 1 large onions sliced
 3 cloves of garlic
 2 scotch bonnet/ habanero peppers I used green scotch bonnets, the color doesn’t really matter
 3 tbsp shrimp bouillon
 1 tsp black pepper
 Salt to taste
THIEBOUDIENNE: SENEGALESE JOLLOF RICE AND FISH by YummyMedley

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