How to Cook Senegalese Jellof Rice with broken rice. Best Thieboudienne recipe

Add enough hot water to the broken rice, cover, and allow to sit for 2 minutes.

Drain, wash, and set the broken rice aside.

In a blender, add black pepper, cayenne pepper, thyme, bay leaves, salt, spring onions, parsley, green chili pepper, and garlic; blend into a rough texture.

Marinate the tilapia fish with the blended mixture, making incisions in the fish.

Set the marinated fish aside.

In another plate, blend thyme, rosemary, oregano, coriander powder, onion, and basil flakes until smooth; set aside.

Chop onion, yellow chili pepper, spring onion, and ginger; set aside.

In a pot, add about a cooking spoon of oil and the chopped onion mix; sauté for about 2 minutes.

Add 1 cup of tomato paste to the pot and stir-fry for 10 minutes until the color changes.

Add about 3 cups of water and salt to the pot, along with half of the blended dry spices; combine well.

Gently add the marinated fish, eggplants, carrots, yellow chili pepper, parsley, onion, and cabbage to the pot; cover and cook until the fish is fully cooked, about 10 minutes.

Remove the vegetables and fish from the pot, leaving the sauce behind.

Add the broken rice to the pot with the remaining dry spices; stir to combine.

Cover and cook for 5 minutes, then stir again and continue cooking until all the liquid dries up, about 25 minutes total.

If there is still liquid, cover and cook for another 5 minutes.

Once the rice is ready, serve with the fish and vegetables, and drizzle the reserved sauce over the top.

Equipment Needed

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