From garden to table senegalese jollof rice Thieboudienne.

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a plant-based option, while chicken is often more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth is lower in calories, and water with seasonings is cost-effective.

bay leaves

💰Cheaper: dried basil

Dried basil can substitute for bay leaves in flavor.

Rinse rice under cold water until water runs clear and soak for 30 minutes.

Heat cooking oil in a large pot over medium heat until shimmering.

Sauté chopped onions, leek, and garlic until translucent, about 5 minutes.

Add minced ginger and cook for 1-2 minutes until fragrant.

Stir in chopped fresh tomatoes, tomatoes paste, and sweet peppers, cooking until softened, about 5-7 minutes.

Add fresh fish and cured fish, cooking for 5 minutes to absorb flavors.

Pour in water or broth (not specified in the description) and bring to a boil.

Add soaked rice, thyme, seasoning and salt, black pepper, and curry powder.

Reduce heat to low, cover, and simmer until rice is cooked, about 20-25 minutes.

In a separate pot, steam chopped carrots, cabbage, and okra until tender, about 10 minutes.

Fluff the rice with a fork and serve topped with steamed vegetables and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary