Senegal

 Welcome to Senegal!  When I was living in Alaska, our church had a strong connection with Senegal, and I loved the stories coming from that country.  So to do the national dish made me so happy!  Senegal is the most western point in Africa, and surrounds Gambia on three sides.  According to Google, the population of Senegal is 18.5 million people and the capital is Dakar.  Their national dish is....

 

 

Thiéboudienne!

Senegal has a strong French influence, and I'm not sure I could pronounce this dish.  It is fish and veggies and rice.  It looked so pretty in the pictures, and we looked forward to making it.  Trouble was we couldn't find a whole white fish.  So, we used fillets.  If you want to make a true Thiéboudienne, find a whole white fish.  Here's what we did:

 THIEBOUDIENNE

1 1/2 lbs white, firm-fleshed fish
1/2 lemon

1/2 tsp salt and pepper, to taste

1/2 C parsley and basil, chopped

1 C green onions, chopped

5 cloves garlic

1 habanero pepper
1/2 lb potatoes 

1/2 lb cassava

1 onion, chopped
1 lb vegetables (carrots, green bell pepper, red bell pepper, eggplant, etc.)
1/2 small head cabbage
1/2 lb okra

15 oz tomato sauce
1 tbsp tomato paste
2 tsp bouillon powder
1/2 tsp ground black pepper
4 oz smoked fish (I used salmon)
3 C chicken broth
1 1/2 C uncooked short-grain rice

1. Wash the fish carefully, drain, and pat dry with paper towels or a clean towel. 
2. Score or slit the fish 4-5 times on a slant across each side. 
3. Rub the fish with lemon, salt it, and set aside.
4. In a food processor or blender, puree chopped parsley and basil, green onions, garlic, and habanero pepper.
5. Douse fish in one portion of the parsley marinade, making sure that both sides are coated with the marinade, including the inside of the slashes. 
6. Let the fish sit covered in the refrigerator as you prepare the vegetables for the dish.
7. Wash and peel the potatoes and cassava and cut them into large chunks. 
8. Clean vegetables, cabbage, and okra, and cut them into large chunks.
9. Heat a Dutch oven or a wide heavy saucepan until hot; add 1 cup of oil, swirl and heat for a few seconds, then lower in the fish and fry until fish is brown, around 3 minutes. 
10. Turn the fish around and brown it for two minutes on the other side. 
11. Remove the fish and set aside.
12. Add the chopped onions to the oil, and cook for about 2 minutes. 
13. Add the tomato sauce, tomato paste, and 2 tbsp of the fish marinade. 
14. Let it cook for about 8 minutes.
15. Add bouillon and pepper to taste. 
16. Let it simmer for about five minutes. 
17. Add in the smoked fish and cook for another 5 minutes.
18. Add 3 cups of water, then the cassava and potatoes. Let simmer for about 5 minutes, followed by adding the vegetables, cabbage, and okra. 
19. Simmer for about 3 minutes.
20. Add the fried fish and let it simmer with the vegetables for about 3 minutes. 
21. Carefully remove the fish and vegetables and set them aside, leaving the tomato sauce in the pot.
22. While the vegetables are cooking, wash your rice. 
23. Add two tablespoons of oil and the washed rice to a new pot.
24. Stir the rice for 1-2 minutes until fully coated in oil. 
25. Cover the pot with a kitchen towel and close with the lid to prevent the steam from escaping.
26. Let the rice steam for 5 minutes.
27. Add the steamed rice to the tomato sauce in the dutch oven, and 1-2 cups of water as needed. 
28. Adjust seasonings to taste, then cover and cook on very low heat on the stove top, stirring occasionally for about 15 minutes or a little more, or until the rice is cooked, has absorbed the water, and is tender.
29. When the rice is ready, serve it warm with the reserved vegetables and fish.
30. Enjoy!

(Source: Thieboudienne)

 

The verdict?  It wasn't bad!  The marinade on the fish was really good - we may use it again!  The veggies and rice had a strong smoked fish flavor, which was a bit odd.  The veggies weren't cooked through, which made the cassava, potatoes and carrots strange to eat. However when eaten all together, the dish was good!  My Dad loved the leftovers - ate them right up! 

 

 

 

ME

Taste of Thiéboudienne (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 2

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Thiéboudienne (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 1

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

Join us in the Maldives next!  Hopefully you will join us!