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Tiébou Dienn

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Description Edit

Tiébou Dienn (pronounced cheb-oo-jen) is sometimes called the national dish of Senegal. It can be made as simply, or as elaborately as one wants with the same combinations of vegetables chosen.

Ingredients Edit

Roff (paste) Edit

Fish Edit

Stew and rice Edit

Directions Edit

Roff (paste) Edit

  1. Purée the roff ingredients until smooth.

Fish Edit

  1. Using a sharp knife, cut deep slits into the fish.
  2. Be careful not to slice all the way through.
  3. Stuff the slits with the roff.
  4. Heat the oil in a large, heavy skillet or pot, and brown the on both sides.
  5. Remove the browned and drain on absorbent paper.
  6. Drain the pot of all but a few tablespoons of oil.
  7. To this, add onions, Maggi cubes, tomato paste, and water.
  8. Let simmer.

Stew and rice Edit

  1. Chop all vegetables, except okra, into large chunks.
  2. Okras should be left whole.
  3. Add vegetable, Maggi, peppers, codfish, and cook for 30 minutes, or until tender.
  4. Add for the last few minutes of cooking.
  5. When finished, remove all the vegetable and with a slotted spoon; and place into a container to keep warm.
  6. Measure the liquid remaining in the pot.
  7. Either add water or remove excess liquid, as necessary, for the amount of rice to be cooked (use about two cups of water per cup of white rice)
  8. Add rice, and let boil.
  9. The liquid from the residue of the , vegetables, and spices, will add flavor and color to the rice.
  10. To serve, spread rice in large platters; distribute and vegetables evenly.
  11. Reserve some sauce from pot to pour over the rice and vegetables.
  12. Garnish with lime wedges.

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