Delicious Thieboudienne Recipe | The ORIGINAL Jollof Rice

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Thieboudienne (other names: Tieb bou dien/Thiep bou dienn/Ceebu jen/Thieboudiene/Riz gras/Senegalese fish with rice and vegetables/Senegalese National Dish) was included in the cultural heritage of humanity by UNESCO on December 15th, 2021. It is a very popular meal throughout the world. It translates to “rice and fish” but also contains a multitude of fresh vegetables. It is festive and packed with intricately built flavors. Some call it the Senegalese Jollof rice.
#thieboudienne #tiebboudien #thiepboudienn #ceebujen #jollof #rizgras
Thieboudienne Recipe
1 red snapper cut into 3. 1 small onion. 1 clove of garlic, crushed. 1 large eggplant cut in half. 1 small cabbage cut into 2. 3 carrots, peeled. 1 sweet potato, peeled. 1 turnip, peeled. 1 cassava (yucca) peeled and cut into 2. 1 /2 of a cauliflower. 1 hot pepper. 5 whole okras. Oil. About 20 oz of tomato paste. 5 cups of rice. Salt to taste. 1 piece of dried fish (guedji). One piece of fermented mollusk (yeet). For the fish stuffing (roff): 1 bunch of parsley (curly or Italian). Scallions. 1/2 small yellow onion. 3 cloves of garlic. 1 bay leaf. 1 hot pepper. Salt and black pepper to taste.
Heat the oil. Add the sliced onion and garlic. When golden, add the tomato paste thinned with a little bit of water. Stir occasionally and let the tomato cook. This step is very important. Do not let the tomato mixture burn. Literally “babysit” the mixture at this point. When the oil rises on top of the tomato, add the fish. Put gently in the pot. Sprinkle with salt. Baste the tomato mixture on top of the fish. Add the guedji and the yett. Let cook for one minute. Add the water. Add the vegetables. Let simmer gently. Remove the fish gently once cooked. Let the rest of the vegetables cook. Remove as well with some of the broth. Add 2 tablespoons of Mamie Renée ‘s Green seasoning. Taste for salt and adjust the seasoning if necessary. Add the washed rice (basmati is used here). When all the liquid is absorbed, reduce the heat to low and put the lid on. Let cook gently for about 30 to 40 minutes or until the rice is done. To serve: put the rice in a large plate or bowl. Arrange the fish and vegetables. Baste some of the broth on top.

[@recipesofrazzak]

This recipe looks so yummy and Delicious and amazing Recipe beautiful video sharing friend have a great day

[@foodmood88]

Mashallah Very nice recipe 💯👍👍👍 thanks for sharing ❤️💕💕

[@tabivlogs]

Looks so delicious and amazing 👍

[@loisyk4052]

Very helpful thank you

[@ryand141]

This reminds me of couscous Moroccan.

[@wowmammakitchen]

Wow looks so amazing 👍 Thanks for sharing 😋

Thank you!

[@CookingWithUzmaAqeel]

Looking yummy and delicious ❤️❤️❤️😋😋😋stay connected

Thanks!

[@shogeskitchen9040]

very nice recipe thanks for sharing and stay connected 😊👍

Of course! Thanks for watching!

[@pinkskitchen]

Wow so good my friend. TFS. Stay connected 😊

Thanks!!

[@pinkamina]

Thank you dear ❤did you add dry fish

[@earth2air2water]

Thanks for sharing your recipe. I am in the USA. Where can I purchase guedji and yeet?

[@theafricanartconnectmumaki1516]

Today is Senegal v England i wanted to make a Senegalese meal so I can’t wait to try this

It's delicious! Please let me know how it turns out!!! 😋

[@theafricanartconnectmumaki1516]

@ It was amaaaazing I wish I could share a pic we loved it so much.Thank you.x

Absolutely! I am SO glad to hear you enjoyed it!

[@khadidiatousall7528]

Délicieux, le plat national sénégalais, le "tiébou djeunn". Très nourrissant, mais difficile à préparer. Mais votre plat est bien réussi. Bon appétit.

[@machominako]

How many servings can this recipe make?

[@maliksow6190]

Sorry but what is guedi? Awesome video btw. Thieboudienne is my favorite

It should have been spelled guedji! It is dried and fermented fish. Glad you enjoyed the video!! 😊

[@KakomaMutenda]

Chop the damn vegetables 😂

[@jonatantf]

the real recipe fries the fish in oil until put with the other ingredientes

[@abass4057]

Big mistake! The original recipe actually is cooked like she did. Frying the fish has been an innovation by some people just a few years ago. But all the connoisseurs know that the fish shouldn’t be fried. From a Senegalese passionate by her country’s dishes 👋

[@abass4057]

It’s not jollof rice it’s Ceebu djeune and it’s very different

[@StoicMao]

Ceebu jen is a type of jollof rice

[@abass4057]

@@StoicMao no check the history of this dish .