Senegalese Thieboudienne Rouge
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Loading... - Purity Nekesa
- 26 Sep 2022
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If you need a warming dinner tonight, then thieboudienne rouge is the answer. Considered to be the national dish of Senegal, thieboudienne rouge is a fragrant and hearty dinner for us to try this season. Layers of flavor blend to create this rich and mouth-watering stew, full of rice, fish, and vegetables.
I love exploring the world, looking for interesting ingredients and fascinating flavor combinations, and I’ve ended up falling in love with tropical cuisine. One of my favorites is the cuisine from Senegal because of its incredible fusion of influences from Europe, combined with the native ingredients of the country.
This delicious fragrant mix of flaked fish with a rich tomato sauce, chewy rice, and large chunks of sweet vegetables is a stew perfect for winter. After tasting it, I knew I’d need it in my recipe file for the colder months, bringing warmth to the winter air, and so with a couple of tweaks, here is my recipe for thieboudienne rouge.
WHAT IS SENEGALESE CUISINE LIKE?
Senegalese cuisine is a fusion of different influences from countries such as France, Portugal, and North Africa. The Wolof people’s culture from northwest Senegal and the Islamic religion has impacted the country’s national dishes.
Fish is a crucial ingredient in most Senegalese cooking due to the country’s proximity to the Atlantic ocean. Many fish are used, including red carp, tuna, and monkfish, whereas meat doesn’t appear as significantly. Beef is eaten as well as goat and chicken. However, pork is not included because of the country’s large Muslim population. Crops include rice, sweet potatoes, couscous, and lentils, as well as a glut of vegetables.
Thieboudienne rouge has been labeled the national dish of Senegal, and for a good reason! It perfectly balances the ingredients and beautiful flavors of the country’s cuisine.
WHAT IS THIEBOUDIENNE ROUGE?
The name ‘thieboudienne’ comes from the Wolof language – ‘ceebu’ (rice) and ‘jën’ (fish). It can be translated as ‘the rice of fish’. The stew originated in the French colonial city of Saint-Louis in Senegal, the crossroad of different culinary cultures. It was created by the 19th-century cook Penda Mbaye. She was inspired to cook tomatoes with onions, creating a delicious red sauce, hence ‘rouge’. Since then Thieboudienne rouge has become a beloved dish of the country and is a sacred emblem of the culture and cuisine.
A dish of such high regard is not particularly quick to make as it has delicate seasoning detailed cooking instructions, and it requires patience! With this in mind, it is not a winter dinner to be rustled up on a whim. However, my recipe is easier for people who want to try something new in the kitchen. The rice, fish, and vegetables simmer away together for an hour to ensure all the flavors are beautifully balanced.
PREP TIME: 30 mins
COOK TIME: 1 hr 5 mins
TOTAL TIME: 1 hr 35 mins
SERVINGS: 4
CALORIES: 587 kcal
INGREDIENTS
FOR THE FISH STUFFING:
· ½ bunch Parsley
· ½ bunch Coriander
· 2 cloves Garlic
· 2 Shallots
· 1 Small green pepper
· 2 cubes Vegetable seasoning
· 2 African hot peppers
FOR THE THIEBOUDIENNE:
· 3 teablespoons Peanut oil
· 2 Onions
· 3 tablespoons Tomato paste
· 2 Tomatoes chopped
· 2 cups Water
· 3 fillets Sea fish
· ½ Cabbage
· 1 Eggplant
· 2 Carrots
· ½ Cassava
· ¼ cup Okra
· 2 Habanero chillies
· 1 piece Dried fish
· 1 Yellow bell pepper
· 2 cups Broken rice
· Salt and pepper to taste
INSTRUCTIONS
FOR THE FISH STUFFING
First, prepare the fish stuffing. Blitz the parsley, coriander, garlic cloves, shallots, hot peppers, and stock cubes in a food processor or blender and set aside. Read More…
