Thieboudienne
One popular traditional dish in Senegal is Thieboudienne, also known as Ceebu Jen. It is a hearty fish and rice dish, typically made with white fish, vegetables, and a flavorful sauce made with tomatoes, onions, and spices. It is often served with a side of couscous or vegetables.
To make Thieboudienne at home, you will need:
Ingredients:
- 1 pound white fish fillets, such as tilapia or cod
- 1 red bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup water
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup uncooked white rice
Instructions:
- Heat a large skillet or wok over medium heat. Add the fish fillets and cook for about 5 minutes on each side, or until cooked through. Remove from the pan and set aside.
- In the same pan, add the bell peppers, onion, and garlic. Cook for about 5 minutes, or until the vegetables are tender.
- Add the diced tomatoes, water, cumin, paprika, ginger, cayenne pepper, salt, and pepper to the pan. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Add the cooked fish back into the pan, breaking it into chunks if desired.
- Cook the Thieboudienne for an additional 10 minutes, or until the vegetables are tender and the sauce has thickened.
- Meanwhile, cook the rice according to package instructions.
- Serve the Thieboudienne over the cooked rice. Enjoy!
Tips for preparation of Thieboudienne
To make Thieboudienne at home, you will need:
Ingredients:
- 1 pound white fish fillets, such as tilapia or cod
- 1 red bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup water
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup uncooked white rice
Instructions:
- Heat a large skillet or wok over medium heat. Add the fish fillets and cook for about 5 minutes on each side, or until cooked through. Remove from the pan and set aside.
- In the same pan, add the bell peppers, onion, and garlic. Cook for about 5 minutes, or until the vegetables are tender.
- Add the diced tomatoes, water, cumin, paprika, ginger, cayenne pepper, salt, and pepper to the pan. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Add the cooked fish back into the pan, breaking it into chunks if desired.
- Cook the Thieboudienne for an additional 10 minutes, or until the vegetables are tender and the sauce has thickened.
- Meanwhile, cook the rice according to package instructions.
- Serve the Thieboudienne over the cooked rice. Enjoy!
Thieboudienne serving size
It is difficult to provide a specific serving size for Thieboudienne, as it will depend on the appetite of the individuals eating it and the portion sizes that are served. Generally, it is recommended to serve Thieboudienne with a side of rice and vegetables, and to allow each person to serve themselves according to their own appetite. It is also common to have leftovers of Thieboudienne, which can be stored in the refrigerator or freezer for later consumption.
Thieboudienne nutrition value
Thieboudienne can be a good source of protein, fiber, and a variety of vitamins and minerals. It may also contain some fats and carbohydrates, depending on the specific ingredients used. Some of the nutrients that you may get from Thieboudienne include omega-3 fatty acids, calcium, iron, vitamin C, and B vitamins. As with any dish, it is important to consider the portion size and the rest of your diet when assessing the nutritional value of Thieboudienne.