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SENEGALESE RICE AND FISH STEW
Thiebou Dienn Sous Verre
SENEGAL

Senegalese flag


This Senegalese recipe is only a sample of the over 260 authentic African recipes contained in the African Recipes Cookbook. Thiebou Dienn Sous Verre is synonomous with Senegal and makes for a really tasty FISH STEW. Although the recipe calls for a large number of ingredients, it is actually very easy to prepare by following the detailed, step by step instructions given here. I guarentee, this Senegalese Rice and Fish stew is well worth the effort taken to prepare it.

INGREDIENTS FOR RICE and FISH STEW

· 3 lb sea bass tail
· 2 lb broken rice
· ½ lb pound calabreze
· ½ lb sweet cassava
· 9 cups cold water
· 1x6 ounce can tomato paste
· 3” piece smoked fish (any firm white will do)
· 12 small okra pods
· 5 small purple turnips
· 5 carrots
· 4 sweet potatoes
· 2 large onions
· 2 scallions
· 2 small eggplants
· 2 large cloves garlic
· 1 small green cabbage
· 1 bunch parsley
· 1 fresh bird chili
· 1 habanero chili
· 4 Tbsp peanut oil
· 1 tsp salt

TO PREPARE THE FISH STEW

Dissolve the salt in the water.

Prepare the vegetables as follows:-
Peel and dice both the calabreze and cassava into 1 inch pieces.

Wash, top and tail the okra pods, making sure you have no hard pods Quarter the turnips and sweet potatoes.
Peel the carrots and cut into 1 inch rounds
Cut the eggplants into 1 inch slices
Cut the cabbage into 8 pieces
Mince the onions

Prepare the sea bass by cleaning and cut into 1 ½ inch thick steaks, score the steaks with a sharp knife.

Prepare the stuffing for the sea bass steaks by placing the parsley, garlic, bird chili and scallions in a food processor and pulsing until they form a thick paste. When the paste is ready poke the stuffing into the slits, previously made by scoring the sea bass steaks

Heat the oil in a large stockpot and brown the onion. Add the smoked fish, tomato paste and ¼ cup of the salted water. When the onion has browned, place the sea bass in the pot with the onion mixture and cook for 5 minutes.

Add the remaining water. Bring to the boil, cover and lower the heat. Add the vegetables as follows: calabaza, sweet cassava, turnips, cabbage, sweet potatoes, eggplants, carrots, okra and habanero chili. Remove and reserve the habanero chili when the thiebou dienn is spicy enough to taste.

Cook for 20 minutes.
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Remove the sea bass steaks, keeping them whole, and place them on a serving platter. Cover with a little of the cooking liquid and keep warm.

Cook the thiebou dienn for a further 15 minutes, thereafter removing the vegetables and arranging them on a platter. Keep warm.

Reserve 2 cups of the liquid to make the sauces.

Bring the remaining liquid to the boil, add the rice, cover and cook for 20 minutes or until the liquid is absorbed and the rice is done.

While the rice is cooking, pulverize the habanero chili and add it to 1 cup of the reserved liquid. Heat, stirring occasionally, and place it in a sauce dish.

Heat the remaining cup of liquid and place in a separate sauce dish.

When ready to serve, mound the rice on one platter and the fish and vegetables on another. Alternatively, place the rice in a deep dish, arrange the vegetables and fish on top, and eat Senegalese-style with your right hand (only!) or with a large spoon.

Add, whichever sauce you prefer, the one with or without the habanero chili according to your taste.

You and your guests or family will undoubtedly find this Senegalese Rice and Fish Stew well worth the trouble taken in it's preparation. Apart from using canned tomato paste, the recipe is the same as that which would have been taken to America and the Caribbean by slaves transported from Senegal, one of the areas, heavily raided by slave traders

Serves 8-10

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