How to Make the Delicious White Thieboudienne Recipe #ceebujen #senegalnationaldish#Thiebbouwekh #

fish

🥗Healthier: tofu

💰Cheaper: chicken

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

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers healthier fats, while sunflower oil is budget-friendly.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Canned tomatoes maintain flavor and are often less expensive.

parsley

🥗Healthier: coriander

💰Cheaper: green onions

Coriander offers a fresh flavor, while green onions are economical.

Wash the fish carefully with lemon and coarse salt, then make deep incisions inside the fish and stuff it with the green parsley stuffing.

Peel and wash the vegetables and set them aside.

Blend scallions, parsley, onion, garlic, salt, black peppercorns, and hot pepper in a food processor to make the stuffing.

Heat some oil in a large pot and add sliced onions and crushed garlic cloves until lightly browned.

Add diced green bell peppers, chopped fresh tomatoes, and bay leaves, then sprinkle with salt and add the yett (mollusk).

Stir and let cook for 3-4 minutes until most of the liquid evaporates.

Add the stuffed fish, water, and tough vegetables (sweet potatoes, cassava, carrots) to the pot.

Cover and let simmer on medium-low heat.

When the vegetables are partially done, add cabbage, eggplants, cauliflower, and Mamie Renee’s green seasoning, along with the dried fish.

Cover and let simmer until done but not overcooked.

Gently remove the fish and some broth, then soak tamarind in broth and set aside.

Remove cooked vegetables and verify seasoning, then add rice and a little water if necessary.

Stir and let cook on low heat for about 25 minutes or until done, stirring gently a couple of times during cooking.

Serve the rice with the fish and vegetables as garnish, along with the condiments.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary