Thieboudienne
Senegal's national masterpiece and jollof's ancestor: broken rice cooked in a rich tomato-fish broth with vegetables, served on a great platter around the fish — thieboudienne, 'rice and fish'.
What it is
Senegal's national masterpiece and jollof's ancestor: broken rice cooked in a rich tomato-fish broth with vegetables, served on a great platter around the fish — thieboudienne, 'rice and fish'. Ingredients: broken rice, firm white fish (thiof/grouper prized), tomatoes, tomato paste, tamarind, cabbage, carrots, eggplant, okra, cassava, parsley, garlic, chiles, oil, dried sea snails (yeet) and fermented fish (guedj) for depth. Recipe: 1) Stuff fish with parsley-garlic rof; fry. 2) Build the tomato broth; simmer vegetables by density. 3) Cook the rice in the broth until it drinks it dry. 4) Arrange rice, fish and vegetables on the platter (the red 'xooñ' style or white with tamarind). Serve: communally from the bowl, eaten with hands or spoon — lunch is sacred. Flavor: deep tomato, oceanic umami, gentle fire. History: created in 19th-century Saint-Louis; UNESCO listed thieboudienne as Senegal's heritage in 2021 — it is the mother dish of West African jollof. See also: Yassa Poulet, Mafé.
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World Cuisines
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