A Senegalese meal where all ingredients lend their taste to one another.
While this dish may take a longer time to cook than others, the end result is completely worth it.
Caramelizing onions, cooked with fish marinated with many delicious ingredients and later cooking the vegetables in the same broth - makes for a wonderfully tasty end results. All the ingredients borrow from one another and then come together beautifully.
To top it all off, the broth is used to make the rice, making this dish the precursor and the inspiration for the Nigerian Jollof Rice. Interestingly enough, Jollof rice was later adapted into Jambalaya, making Thieboudienne the grandfather of this Cajun dish.
Isn't food history fascinating?
Thieboudienne (pronounced similar to how you'd pronounce <che-boo-jen>) is a communal meal, where everyone shares in on the same large serving plate, so grab a loved one (or more) and enjoy!
This recipe is part of the 2021 - Week 17 - African Menu. Look under Menus for the other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.
Download the standardized recipe here: