I could not from Dakar without the recipe national dish, Tiep le bou dien! Lydie taught me her recipe for this rice with fish that has a unique taste. I tried to simplify to the maximum the recipe and list of ingredients with food easily found in France, but yet and hibiscus are essential for the taste of Tiep. And do not try to cheat, precooking of steamed rice is also essential ;-)
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Tiep bou dien (Senegalese rice and fish) white
Prep: 25mins
Cooking: 45mins
Serves 4 people
- 1 large thiof prepared (Senegalese fish known for its firm flesh and fine)
- 2 cups and 1/2 (500g) Wolof rice (broken rice)
- 1 onion
- 1 large tomato
- 10cl sunflower oil
- 1 yet large or 2 means (type of sea snail which gives its particular taste Tiep)
- 200g fresh white hibiscus (hibiscus flower)
- 2 carrots
- 1 small cabbage white
- 1/2 eggplant
- 1 hub
- 1 small chili
- ground pepper
- 1 vegetable stock
- 1 garlic clove
- 1 small bunch of parsley
Pre-cook the rice by steaming it for 5 minutes.
Grate the onion and tomato. In a casserole, Heat oil and saute the onion and tomatoes over high heat for 5 minutes.
Peel carrots and cut into 2 lengthwise and crosswise. Rinse the cabbage and cut it lengthwise. Rinse eggplant half and cut into 2. Peel turnips and cut into 2.
Pour 3 glasses of water in the pan over the onions and tomatoes. Add tiep, cabbage, carrots, l’aubergine, bissap and 2 pinches of pepper. Simmer 5 minutes.
Prepare the stuffing for the fish: Grate the garlic and chop the parsley. Mix garlic, parsley, a bouillon cube and crushed 3 pinches of pepper. Cut the head and tail of the fish and then open it lengthwise and insert the stuffing.
Add the fish in the pan by gently placing it flat on the vegetables so that it does not lose its stuffing. Add pepper and turnip. Simmer 15 minutes.
Using a slotted spoon, remove the fish and vegetables (leaving only the hibiscus) and put them in a dish. Cover the vegetables 2 or 3 shady juice and book. Add the rice in the remaining vegetable juice and cook rice for 10 minutes, stirring halfway through.
Cool vegetables and rice separately and warm in the microwave or steam it before serving.
Lydia's tips to make a successful Tiep:
- The pre-cooking of the rice by steaming is essential
- We cut the vegetables into 2 only they do not cook too much and stay crisp.
- The Tiep can be prepared with chicken or lamb but you'll always need yet
I feel like I'm going to eat again in again in no time !!!
But I would also okra !!! That are easily found in good or futures in Asian grocery stores !
Ca a l’air succulent!
kassoumaye ! kassoumaye thiep !! great, this is my favorite dish, just before the mafé … I spent some time in Ziguinchor … thank you for giving me that little taste of travel tonight !! good evening !
What joy to have you received in my kitchen and Lydia made you share the recipes of these wonderful dishes Senegal. She omitted to inform you that we “eating fried”. laugh
A table ! We wash our hands, then starts 6 or 7 around a plate and go !
Traditionally eaten with the right hand (without cover). It is a “ball” food, then brought to the mouth. In Dakar, in families, used more and more a spoon to eat (our case it was lol).
Eat a large plate, it's so easy ! More, it's faster to prepare and then washing and we tend to eat more ;)
Come back when you want …..
Good evening,
First of all, I look on M6 replay “an almost perfect dinner” and you were fantastic! What imagination! Your mushroom floating islands made me salivate, even at this late hour ^ ^ .
Then, I had the opportunity to eat tiep but with meat. C’était succulent! I do not know if it's a traditional recipe also… I wish I devour yours ^ ^
I'll come back with pleasure on your blog, pedestrian.
euuh when they put yet ???
@ Mag: Very good question, I rectified immediately, yet we must add the same time as the vegetables.
Excellent!!! It's great to know the African recipes ;)
@ Sparkle and Co: African cuisine deserves, this is a cuisine rich and full of great recipes to discover!!!
Little extra flavor : you can also add ” guedj” ( stockfish ) … About 100g ( My husband carefully to ensure that I am clear ) when we brought back his onions and tomatoes
And here was our little longer …. Good evening
@Odette: Thank you for this little trick! Indeed dried fish really gives its flavor to this delicious dish. Makes me want to redo!
But with pleasure … And thank you to you :-)
Thank you to know this beautiful and good recipe with us Anneso :-)
However, I must correct an info Odette: Especially not to 100g guedj, it is much too, 50g than enough unless you expect to make 5 kg de riz… :-p
lol en effet Kiné Sow, but as you know it is not a small amount what kind of dish :-)
@ Kine Sow a Odette: Thank you girls for your information! Nothing better than small family stuff to decorate each one as delicious as the traditional Tiep bou dien recipe.
It is never easy to define the exact quantities when you have the habit of cooking with feeling ;-)
Anyway, you inspired me, it's been so long since I have not eaten…
So I know what I'm going to ask my dear and tender to me for the weekend – Luckily it's just two weeks I feel like it.
Some want Strawberries others want Tiep ;-)