Thieboudienne (Senegalese Jollof)



Thieboudienne (Senegalese Jollof)

Spicy Jollof prepared with short-grain rice and cassava fish
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Course Main Course
Cuisine African
Servings 6 people


  • Blender
  • Sharp knife
  • Chopping Board
  • Sauce Pan


  • For the Fish
  • 1 Medium Cassava Fish
  • 4 Cloves of Garlic
  • 1 Medium Ginger
  • 1 Tsp of Black Peppercorn
  • 1 Tsp of Anise Seeds
  • A handful of Lemon Grass Chopped
  • 1 Tbsp of Soy Sauce
  • 1 ½ Tsp of Salt
  • 1 Tbsp of Flour
  • 500 ml Vegetable Oil
  • For the Jollof Rice
  • 3 Cups of Short Grain Rice Washed
  • 1 Medium Onion Sliced
  • 4 Cloves of Garlic Minced
  • 200 g Tomato Paste
  • 6 Medium Tomatoes Pureed
  • 5 Scotch Bonnet Peppers Blended
  • 1 Tsp of Curry Powder
  • 2 Bay Leaves
  • 2 Medium Carrots Chopped
  • 15 French Beans Halved
  • 1 Large Aubergine Chopped
  • 8 Petite Belle Peppers (Kpakposhito)
  • 1 Large Irish Potato Chopped
  • 1 Cup of Beef Stock
  • 1 Tbsp of Salt
  • 1 Medium Red Bell Pepper


  • Pour garlic, ginger, black peppercorn, anise seeds and lemon grass into a blender.
  • Add water, blend and set aside.
  • Score the cassava fish, place in a bowl, pour the blended mixture on, add soy sauce, salt and rub on and let it sit for 20 minutes.
  • Heat vegetable oil in a pan over medium heat, add flour, then add the cassava fish and shallow-fry for 5 minutes on both sides.
  • Take out and place aside, using the same vegetable oil for the fish.
  • Pour into a saucepan over medium heat, add sliced onion, garlic, stir until translucent, then add the tomato paste.
  • Stir and let simmer for 4 minutes.
  • Add purèed tomatoes, scotch bonnet pepper, stir and let simmer down for 10 minutes.
  • Add curry powder, bay leaves, stir.
  • Add the carrots, french beans, aubergine, petite belle pepper (kpakposhito) and stir for a minute.
  • Add beef stock, potato and salt.
  • Cover and let boil for 10 minutes.
  • Take out the cooked vegetables, then add the washed rice, stir and let cook for 35 minutes on medium low heat.
  • Add the chopped bell pepper, stir to mix and let cook for a minute and take off the heat.
  • Thieboudienne ready. Serve with the cooked vegetables and the fried fish.


Keyword Chicken Jollof Wrap, Senegalese, Thieboudienne

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