So I haven’t mentioned my upbringing on here very much but I spent my summers in France to visit family and stay with family friends every year ever since I can remember. Our closest family friends are the Senegalese Sufi community my parents were a part of shortly after they’d met each other when they both discovered Islam/ started practising.
A dish we would often eat in France every summer while staying with friends and also in London whenever my mum would make it is Thieboudienne- a Senegalese rice dish that is famous across Africa. This dish is delicious and reminds me of childhood/ and the people I grew up with that make me feel at home.
This is usually served with lamb (Thiebouyap) or grilled fish (-dienne) but I didn’t want to go out again today to get some so vegetarian it is for tonight.
Ingredients to serve 6:
5 cloves of garlic
Half a white cabbage
3 tbsp fish powder
Long grain rice 1kg
Salt 2 tbsp
Pepper 2 tbsp
5 maggi cubes
Olive oil 1/2 cup
3 scotch bonnet peppers
Tomato purée 1/2 tube
- Chop onions and garlic finely and fry in olive oil. Add all spices and stir until browned.
- Add in half the tube of tomato concentrate and stir in. Leave to simmer on low heat occasionally stirring for 7 minutes.
- Chop cabbage into thirds chop carrots and slice into quarters longways. Chop each cassava in half across and then slice into quarters the same as the carrots.
- Add all veg to the pot including the scotch bonnet peppers.
- Pour in water until all veg is almost submerged. Do not completely submerge. Place lid and leave to cook until all vegetables are soft.
- Gently take out all vegetables and pile up on a large plate. Pour some of the stock on top of the veg.
- Wash long grain rice then pour into remaining stock and bring to boil.
- When rice is cooked serve on a plate with vegetables on top.
And that’s all! Eat with your favourite cool drink or tea.