Best Senegalese Jollof Rice (Thieboudienne) and Fish Recipe
Have you ever heard of Thiéboudienne or have you tasted it before? This is the Senegalese version of Jollof rice; this food is sitting pretty and nice right next to Nigerian food.
Senegalese Jollof rice also known as Thiéboudienne is a mouthwatering rice and fish dish that you will need to try.
So that we can come to a conclusion on which jollof rice is the best among all the three West African countries with jollof rice.
What is Thieboudienne Made of?
Thieboudienne is a traditional dish from Senegal often referred to as the country’s national dish. This food originated from the Wolof people of Senegal and has become a general food in the Senegalese cuisine.
However, it is particularly popular in the coastal regions of Senegal. This dish is made with some ingredients like fish (usually red snapper, grouper, or sea bream; but you can still use salmon if available), rice, tomatoes, eggplants, cabbage, carrots, cassava, and onions.
The seasonings are as follows parsley, garlic, and pepper (bullion and scotch bonnet) as well as bouillon cubes or fish stock for flavor.
How to Make Thiéboudienne – Senegalese Jollof Rice
The preparation of this dish is not time-consuming and hard as I will show you here. Also, this Senegalese jollof rice has different variations depending on the region’s preference and personal taste.
It can be served based on personal preference and style, or you can choose to serve it family style by placing the fish on the rice and vegetables.
Always not served alone but with a spicy sauce made from habanero pepper called sauce rouge or a tangy tamarind sauce known as “mafe“, that’s why this jollof is dope.
Ingredients Used for Fish and Stuffing
1. Parsley (handful)
2. One tsp black pepper
3. One scotch bonnet/ habanero pepper
4. Three cloves of garlic
5. Fish (red snapper, grouper, or sea bream or your choice)
6. One tsp shrimp bouillon
7. One tsp black pepper
8. Salt and seasoning Cubes to taste.
Ingredients for the Jollof Rice
1. Rice [either broken jasmine rice (preferable) or regular jasmine rice]
2. Sweet potato
3. Purple Eggplant
4. Carrots
5. Cabbage head
6. Bell peppers
7. Scotch bonnet/ Habanero peppers
For the sauce:
- Vegetable oil
- Tomato paste
- Onions
- Garlic
- Scotch bonnet/ habanero peppers
- Bouillon Cube
- Black pepper
- Salt to taste
Related Recipes to Try:
Senegalese Jollof Rice and Fish Recipe
Before you start your cooking, make sure that all utensils and equipment you are using are properly washed and cleaned, because obviously, we are what we eat. So, hygiene is very important when it comes to what we are eating.
Note: Before you start your cooking soak your rice in water.
Step 1
After your utensils and equipment, the next thing to do is to marinade your fish. In a mortar with pestle or your food processor grind some parsley, garlic, scotch bonnet pepper, bullion black pepper, and salt into a rough paste.
Step 2
Wash your fish and pat it dry to avoid excess moisture, and poke two holes into flesh of the fish. Stuff the parsley mix inside, then go ahead to fry the fish until it turns golden brown on each side. Then set aside.
Step 3 (Sauce Preparation)
Into your mortar with a pestle grind the remaining parsley, scotch bonnet peppers, and garlic into a rough paste, you can also use a food processor if you have one. Then Slice your onions.
Step 4
Put your cooking pan/pot on medium heat, add your vegetable oil allow it to heat, and then go in with your sliced onions and sauté until translucent. Put your tomato paste and stir fry for 5 minutes until it starts getting brownish.
Step 5
Add your grounded garlic, parsley, and scotch bonnet and stir fry for an extra 2 minutes. Then go in with your bouillon cubes, and black pepper water (your preferred measurement). Taste the sauce and adjust if it’s not okay.
Step 6
Add your vegetables to the sauce, but go in with the tough vegetables first like sweet potatoes, carrots, eggplants, cabbage head, etc. Add all the veggies and cook until soft and tender. When all the vegetables are properly cooked remove them from the sauce and set it aside. Add your fish to the sauce and allow it to simmer for 2-3 minutes gently remove it and set it aside.
Step 7 (Finishing the Thieboudienne)
Drain your rice, rinse it in warm water, and strain, then precook the wet rice by putting it in the microwave for 5 minutes or you can boil it for five minutes too. After 5 minutes pour your rice into the sauce, and add water if the sauce is not enough to completely cover the rice.
Step 8
Cover the pot with aluminum foil on the lid to avoid the escape of steam and allow it to simmer on low-medium heat for 14-20 minutes. After 15 minutes check if the rice has absorbed the water and is soft. If it is not soft but dried you can add extra water and allow it to cook.
When the rice is properly cooked and done, serve the Thieboudienne with vegetables and fish with your desired drink.
This dish known as hiéboudienne is a delicious and hearty dish that showcases the vibrant culinary heritage of Senegal people.
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