Tiébou Dienn

Description
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.

Roff (paste)

 * 2 bunches of cilantro
 * 4 scallions
 * 4 cloves of garlic
 * 1 Scotch bonnet pepper, seeded and minced
 * 1 cube Maggi
 * 1 tablespoon of oil

Fish

 * 3 – 4 lb whole (like blue snapper)
 * 3 onions, finely chopped
 * 3 Maggi cubes
 * 2 cans tomato paste
 * 6 cups of water
 * 2 – 3 inches of oil

Stew and rice

 * ½ calabaza
 * 5 small sweet potatoes
 * ½ cup of rice, per person
 * 8 okra
 * 3 – 4 chile peppers
 * 2 goat peppers
 * 2 green peppers
 * ¼ pound dried codfish
 * ½ package of tamarind paste

Roff (paste)

 * 1) Purée the roff ingredients until smooth.

Fish

 * 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

 * 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.