TCHIEP Rouge poison & poulet (Senegalese famous rice)

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based protein option, while canned tuna is more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers healthier fats, while sunflower oil is often less expensive.

cabbage

🥗Healthier: kale

💰Cheaper: spinach

Kale is nutrient-dense, and spinach is usually cheaper.

carrots

🥗Healthier: sweet potatoes

💰Cheaper: frozen mixed vegetables

Sweet potatoes add vitamins while frozen veggies are budget-friendly.

Prepare the fish by making incisions and stuffing it with a mixture of black pepper, garlic, chili peppers, parsley, seasoning cube, and Smara powder.

Fry the fish in vegetable oil until it's cooked but not too dry.

In a separate pot, heat the oil used for frying the fish and add a whole chopped onion.

Mix tomato paste with water in a bowl and add it to the pot with the onion.

Add bay leaves and the Senegalese escargot (his) to the pot and sauté until fragrant.

Add salt and seasoning cubes to taste.

Pour in 2 liters of water and add the vegetables you prefer, such as carrots, cabbage, eggplant, and parsnips.

Boil the vegetables for 30 to 40 minutes.

Once the vegetables are cooked, place the fried chicken and fish on top of the vegetables to absorb the flavors for 5 minutes.

Remove the chicken and fish and set aside.

Clean the bottom of the pot and add water if necessary for the rice to cook.

Add salt, oil, and any remaining crushed onions to the rice pot.

After 30 minutes, check the rice and make a hole to add the reserved fish mixture to infuse flavor into the rice.

Cooking Techniques

Equipment Needed

Spice Level: