Thieboudienne (Senegalese Jollof)
Spicy Jollof prepared with short-grain rice and cassava fish
Equipment
- Blender
- Sharp knife
- Chopping Board
- Sauce Pan
Ingredients
- 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
Instructions
- 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.