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.
Ingredients[]
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
Directions[]
Roff (paste)[]
- Purée the roff ingredients until smooth.
Fish[]
- Using a sharp knife, cut deep slits into the fish.
- Be careful not to slice all the way through.
- Stuff the slits with the roff.
- Heat the oil in a large, heavy skillet or pot, and brown the on both sides.
- Remove the browned and drain on absorbent paper.
- Drain the pot of all but a few tablespoons of oil.
- To this, add onions, Maggi cubes, tomato paste, and water.
- Let simmer.
Stew and rice[]
- Chop all vegetables, except okra, into large chunks.
- Okras should be left whole.
- Add vegetable, Maggi, peppers, codfish, and cook for 30 minutes, or until tender.
- Add for the last few minutes of cooking.
- When finished, remove all the vegetable and with a slotted spoon; and place into a container to keep warm.
- Measure the liquid remaining in the pot.
- 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)
- Add rice, and let boil.
- The liquid from the residue of the , vegetables, and spices, will add flavor and color to the rice.
- To serve, spread rice in large platters; distribute and vegetables evenly.
- Reserve some sauce from pot to pour over the rice and vegetables.
- Garnish with lime wedges.