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Thebouidienne

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Description Edit

Fish in the manner of Dakar

Any goes well in a Thebouidienne (pronounced CHEB-O-DJIN). If you use fillet of sole or flounder, roll up the fillets before cooking in this manner. We found this recipe in an out-of-the-way restaurant in Dakar frequented only by the Senegalese and consider it one of the best dishes in Africa.

Ingredients Edit

Directions Edit

  1. In a 6-quart Dutch oven: Sauté: 1 cup onions, chopped finely, 1/2 cup green peppers, chopped, 1 tsp. salt and 1/4 tsp. cayenne pepper in 4 oz. oil or margarine until lightly browned.
  2. Add: 1 6-oz. can tomato PASTE and 3 6-oz. cans water.
  3. Blend smooth. Lay 8 1/2-lb. pieces FILLET such as Haddock, Halibut, etc., at bottom of pan.
  4. Lay over : 8 wedges cabbage, 2 inches wide 8 halves sweet potato. Cover tightly and simmer for one hour over low heat until vegetables and are done.
  5. Add 1 4-oz. jar whole pimentos and cook for 2 minutes longer.
  6. In a large soup plate: Arrange 1 cup COOKED rice as a bed. Place 1 PORTION in the center.
  7. Arrange around the : 1 cabbage WEDGE, 1 sweet potato HALF, 1 WHOLE pimento, HOT chili pepper (from a jar).

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