Thiéboudiène, Thiéboudienne, tieb bou dien, tieb, chèp , ceebu jën? Senegalese or Malian? I’m not sure, but I know it’s one of the most delicious dishes in Africa. This wolof rice with fish is the national dish of Senegal. In Mali, for example, it is a dish called zamè. Thiéboudienne comes from Wolof “Rice” (ceeb) and “fish” (jën).
Thiéboudienne is made with rice, fish, tomato sauce, and vegetables (cabbage, carrot, cassava, eggplant, onion …).
1 thiof (or 2 seabreams)
2 cloves garlic
1/2 white cabbage
1 cassava tuber
2 African eggplant
1 pepper lantern
1 piece of guedjef and yete for connoisseurs (dried fish and shellfish)
1 bunch of parsley
2kg rice (if possible broken 2 times)
2 cubes of broth
1 cup oil
Preparation of Tiep:
Prepare the stuffing (Roff): Finely chop the parsley, garlic and onion, 1 cube; add chilli to make a more tasty stuffing.
Put the stuffing into the fish and fry; then Fry.
In a large pot, fry the remaining Roff , 1 piece of guedjef and yete. Leave to cook on low heat 2 min. Add the water.
Add the vegetable, the fish to the pot and cover with water.
Add the maggi cubes, salt and chill, being careful not to burst it
Simmer for at least 45 minutes.
Meanwhile, rinse the rice and put it in a couscous pot. Preheat the rice with steam.
Remove the fish and vegetables add to the rice.
Cook the Tiep over medium heat until the rice is cooked through and sale to taste.
Stir in the cooked leaves with chilli and a little maggi and add a little sauce taken from the pot.
To serve your Tiep bou dienn:
Put the rice in a large dish and place the ingredients in the center; decorate with lemon wedges and parsley.
Sobolo is the Ghanaian name for a tea made out of rosella leaves, also referred to as Bissap, Zobo or Sorrel. Sobolo (Bissap, Zobo, Sorrel or hibiscus tea) is a cool drink found in most West African countries. It is a dark red-purple (ruby red) colored juice. It tastes sour, a bit grapey and a little bit like cranberry juice and can be cooked with ginger, mint leaves, pineapple, vanilla, tea grass or the aroma of choice. Like other teas, it can be consumer hot or cold depending on preference.
The Sobolo (Bissap, Zobo, Sorrel or hibiscus tea) is one of the superfoods that can help us live a healthier life. The health benefits of hibiscus tea include relief from high blood pressure, high cholesterol, digestive, immune system, and inflammatory problems. It helps to cure liver disease and reduces the risk of cancer. It can also speed up the metabolism and help in healthy, gradual weight loss. Hibiscus tea is rich in vitamin C, minerals and various antioxidants, while also helping in the treatment of hypertension and anxiety.
The hibiscus tea can also include relief from cramps and menstrual pain. It helps in restoring hormone balance as well, which can reduce other symptoms of menstruation like mood swings, depression, and overeating.
10 cup water
2 cup dried hibiscus flowers
1 bunch fresh mint, washed thoroughly
1-2 cups sugar, or to taste
How to Make Hibiscus Tea?
Wash the pineapple, peel, core and slice
Bring 10 cups water, mint, hibiscus flowers and the pineapple skin to a boil in a medium stockpot.
Boil for10 – 15 minutes, or until the color becomes a deep, purplish red.
Remove from heat and allow mixture to cool.
As soon as the mixture is cool enough to handle, remove mint and discard.
Strain the bissap into a large bowl.
Add sugar (to taste).
Stir until sugar dissolves completely.
Bottle the bissap and chill thoroughly.
Serve over ice, garnished with a sprig of fresh mint and/or a squeeze of lime.
Stay tuned for decadent bissap cocktail recipes later this week!
This is one of my mom’s recipes and it was inspired by the Senegalese Thiébou guinar. But this is not Thiébou guinar because it does not have 2 keys ingredients (guedj and yet). The jollof rice is enjoyed in Togo, Benin, Ivory Coast, Senegal, Ghana, and Nigeria… This recipe is perfect for the parties and will allow you to impress your guest easily. The condiments are blended and then fried in peanut oil. Then we wet with water depending on the amount of rice to cook and the desired appearance for rice. The rice is cooked in this sauce, which gives it a specific color according to the quantity and type of tomato used (concentrated and fresh) with the vegetables of your choice. In this recipe, I used broken rice but jasmine or basmati rice is just perfect for this recipe. The rice is then served with vegetables and chicken.