Best Senegalese Thieboudienne Recipe! (Jollof rice) | Recette Thieboudienne Sénégalais

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 is healthier, while sunflower oil is budget-friendly.

cabbage

🥗Healthier: kale

💰Cheaper: lettuce

Kale offers more nutrients, while lettuce is less expensive.

tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes are healthier, while canned are more economical.

Prepare the fish by making holes and stuffing it with parsley, garlic blend, and spices.

Heat oil in a pot and add onions, habanero peppers, dry snail, and bell peppers.

Add 3 tablespoons of salt and mix well, cooking for 5 minutes until the onions are brown.

Add 60 oz of tomato paste and mix well to prevent burning.

Pour in half a cup of water and cook for 8 to 10 minutes, mixing well.

Add 12 cups of boiling water and the vegetables: carrots, cabbage, yuca, and butter squash.

Add the fish, including the fish head if desired.

Add 1 cup of water if needed and push the vegetables down to cook evenly.

Once boiling, add the dry fish (gug) and additional salt, then cover and cook for 20 minutes.

After 20 minutes, remove the squash, eggplant, and carrots to prevent overcooking.

Add habanero peppers, cover, and cook for another 30 minutes on medium heat.

Remove the fish and vegetables, ensuring all bones are out of the fish.

Take some sauce out for serving with rice and shrimp.

Add the rice to the pot, mixing well to avoid clumps, then cover and cook for 25 minutes.

For the shrimp sauce, add shrimp to the sauce from the pot and cook for 6 to 7 minutes.

Plate the rice and serve with the reserved sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens