How to make a vegetarian Senegalese Thieboudienne

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:

2 onions

5 cloves of garlic

6 carrots

2 cassava

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

  1. Chop onions and garlic finely and fry in olive oil. Add all spices and stir until browned.
  2. Add in half the tube of tomato concentrate and stir in. Leave to simmer on low heat occasionally stirring for 7 minutes.
  3. 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.
  4. Add all veg to the pot including the scotch bonnet peppers.
  5. Pour in water until all veg is almost submerged. Do not completely submerge. Place lid and leave to cook until all vegetables are soft.
  6. Gently take out all vegetables and pile up on a large plate. Pour some of the stock on top of the veg.
  7. Wash long grain rice then pour into remaining stock and bring to boil.
  8. When rice is cooked serve on a plate with vegetables on top.

And that’s all! Eat with your favourite cool drink or tea.

How to make a delicious Moroccan shakshuka

  • Black spiced olives
  • Canned plum tomatoes (1 can)
  • 1/2 Courgette
  • 1/4 Aubergine
  • Small red onion
  • 2 eggs
  • Dill
  • Coriander
  • Cumin ( 4 tsp)
  • Cinnamon (3 tsp)
  • Salt (apply to taste)
  • Feta cheese (2 oz)

Fry thinly sliced courgette, aubergine, onions with whole olives in olive oil with spices until onions are golden brown and and veg is cooked.

Add in plum tomatoes, dill and coriander

Stir gently for a few minutes and leave to simmer for 5 minutes.

Crack two eggs, replace lid and leave to cook to your taste.

Crumble feta cheese over shakshuka once cooked.

Serve with a chunk of sourdough olive bread and chilled cranberry juice or sweet mint tea.