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 ;-)
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