Cookbook:Thieboudienne

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Thieboudienne which means rice and fish, it is the Senegalese jollof rice made up of broken rice cooked in a richly seasoned and garnished pepper sauce. This dish is a National dish in Senegal. It originated in the coastal town of Saint Louis in Senegal in the nineteenth century. Thieboudienne is also called chebu jen, the name of the dish comes from Wolof words which means 'rice' (ceeb) and 'fish' (jën).

For the Seasoned Salmon Steaks

• 3 pieces of salmon steaks (at least 1 inch thick)

• 1 small bunch of curly parsley
• 1 garlic clove
• 1-2 pinches of salt
• 1 scotch bonnet pepper

• 2 ¼ cups of broken basmati rice
• 1 jar Egunsifoods’ Obe Ata soup
• 1 - 6 oz can of tomato paste
• ¾ cup of canola oil
• 1 cup diced sweet onions
• 1 green bell pepper, diced
• 3 pieces of salmon steaks, seasoned as directed
• ½ medium green cabbage, cut into two large chunks
• 2 extra large carrots, cut into 2-inch chunks
• 1 medium purple eggplant, halved and cut into 2-inch chunks
• 2 whole scotch bonnet peppers (stalk attached)
• 1 teaspoon of sour tamarind paste
• 1 small piece of dried fish
• A few fresh mussels
• 6-8 cups of water
• Salt, to taste

1. You will season the salmon steaks: in a blender, pulse the parsley, garlic, pepper, and salt until you have a coarse mixture. Use your thumb to firmly press into the salmon and create small holes, about 3 per side. Fill holes with the herb blend, and set the salmon steaks aside.
2. Heat the oil in a large sauce pot over medium heat and saute the onions and add the diced green peppers and cook for another 2-3 minutes.
3. Slight the tomato paste with a cup of water, then add into the pot together with the Obe Ata soup. Cover and cook for about 5 minutes, make sure you stir occasionally.
4. Add water that is up to 6-8 cups to the sauce, then add salt, then add all the vegetables, hot peppers, and the fish, make sure the water cover the vegetable.
5. Allow the mixture to a slow boil for about 30 minutes. Remove the fish and the hot peppers then continue to simmer until the vegetables are tender, carefully remove the vegetables and set them aside.
6. Make use of some of the base sauce to thin the tamarind paste, then add into the pot and stir. Taste, and season with salt to your preference.
7. Wash the broken rice in warm water and strain, then precook the wet rice for 5 minutes. Do this in intervals of 1-2 minutes, pausing to stir in between.
8. Add the rice to the sauce pot, mix well, and seal tightly. Reduce the heat and let the rice “steam cook” on a low heat until tender. Stir the rice as it cooks to ensure it cook well.