Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, senegalese tiebou dienne rice. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Senegalese Tiebou dienne rice is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Senegalese Tiebou dienne rice is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook senegalese tiebou dienne rice using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Senegalese Tiebou dienne rice:
- Prepare Ingredients
- Make ready Rice
- Make ready Cabbage, carrots, springonions
- Prepare Tomato paste
- Get Black pepper
- Take Scotch bonnet
- Get Maggi, salt
- Get Fish (sukunbia)
- Get 1 Sweet potatoes
- Get Garden egg
- Get Celery if u like
- Get Lime
Instructions to make Senegalese Tiebou dienne rice:
- U cut ur cabbage into big sizes, like half cabbage u cut it into 3 pieces - Ur carrots u can leave it whole or u cut it into 2 halves - U wash and spice ur fish with black pepper, garlic and salt and fry it - To d oil u fried d fish u add ur tomato paste, garlic, ginger, onions, black pepper and fry
- Then u add water and ur season,then add d cabbage, carrots, fish, and others but dont add any masala it will change d color.then u allow it to boil
- Then u remove all d cabbage carrots and keep aside
- U add ur rice and allow to boil, after like 10mins u add ur celery and springs onions cover and allow to cook until its soft
So that’s going to wrap this up with this exceptional food senegalese tiebou dienne rice recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
