What is thiebedienne?
Nothing says the home of Senegals quite like Thiebedienne. This dinner with one tumor and fish dinner certainly knows how to connect the family. The food is served from a huge, shared bowl of sitting around or squatting, palmfuls that are quickly pulled and promoted and rolled into pieces. The only thing that ThiebaDienne does not know how to do it is to spell his own name, because it voluntarily goes through Thiep Bu Dinenne, Ceeb Djen, and many other phonetic spelling.
No matter how it is written, this aromatic family food that came from woolen people has become so ubiquitous that many Senegal consider it to be national food. There is no bad way with a dozen spelling and a dozen of square variations to prepare Thieburtienne. The ground floor always contains rice, preferably short -grain or sticky rice, as well as steamed, fried or dried fish. Tomatoes or tomato sauce, fried onion and garlic and either palm or peanut oil withIt used to be a touch for everyday home meal.
Some chefs take advantage of the opportunity to include any available vegetables. Cabbage, yarn and potatoes are particularly popular. When they are in the season, eggplants can jump and play as well as sliced greens like parsley. In many homes, a good spraying of hot sauce with a Scottish hood with a mountain of sauce is considered.
Thiebedienne is just as relaxed about how the fish is being prepared because it is a spelling of his name. Traditionally, only enough dried fish were used to bend on the flavor. Today, chefs who live near the ocean have a greater opportunity to prepare whole fish or fillets either by frying over the aromatic, wood grill or steaming.
This rice and a fish bowl have roots in Paelle, Spain. Like the older cousin, Thieburtienne can be prepared by spinning other flesh and seafood. A version in whichThe protein is limited to beef, called ceebu yapp and is almost as popular.
Regardless of the ingredients that eventually get into the pot, the cooking method is the same. Onions and garlic are roasted and combined in a pot together with fish. The diluted tomato paste or sauce will jump the next along with several cups of water and vegetables. Once everything is cooked, it is removed so that the remaining liquid can welcome rice with open arms.
Another part is not quite complicated, but the timing counts. The moment of pulling the rice from the stove is after the water consumes and the bottom layer of rice began to roast. However, it must not be allowed to burn, otherwise the food is destroyed. Rice toasts should spread in a thin layer throughout the bowl and vegetables, and fish or meat are gently tucked on top.