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Senegalese 🇸🇳 Jollof Rice |Thieboudienne the ultimate jollof rice

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Video-Specific Recipe

Thieboudienne

Cultural Context

Thieboudienne, originating from Senegal, is often considered the national dish, showcasing the country's rich culinary heritage. Traditionally served during family gatherings and celebrations, it reflects the blend of African and French influences in Senegalese cuisine. Today, variations of Thieboudienne can be found across West Africa, each region adding its unique twist to this beloved dish.

SNSNmain
6 servings
Servings4
2 cups of basmati rice
4 cups of jasmine rice
2 cups of vegetable oil
1.5kg of Groupa
1.5 cups of king prawns
1 cup of calamari
1.5 cups of tomato paste
5 tomatoes
4 red onions
2 large eggplants
2 red capsicums
5 carrots
2 leek
4 spring onions
1 knob of garlic
tamarind
8 okra
2 cassava
4 cabbages
bunch of parsley
1 cup of fresh coriander
ground black pepper
powdered dawadawa
momoni- (fermented fish)
white pepper
adobo seasoning
2 chicken stock cubes
1 shrimp stock cube
salt to taste
maggi arome
fermented shrimp
1

Cook the basmati and jasmine rice together until tender.

2

Prepare the fish by marinating it with spices and then cooking it in the vegetable oil.

3

Make the rich tomato stew base using tomato paste, fresh tomatoes, and onions.

4

Add the variety of vegetables to the stew and cook until soft.

5

Combine the cooked rice with the stew and fish, mixing well to incorporate flavors.

Allergens

fish

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