West African Thieboudienne For The Global Palate

Name: West African Thieboudienne For The Global Palate
Total time: 100 min
Ingredients: 3 medium-sized white fish (cut in large pieces); 1 1/2 cups parsley (roughly chopped); 4 cloves garlic; 1 bouillon cube (shrimp or fish); 1 quarter onion (diced); habanero pepper; 3 cups broken jasmine rice; 4 carrots; 2 cassava; 2 onions; 1 cabbage (small or medium); 1 eggplant (large); 2 cups tomato paste; 2-3 bouillon cubes (shrimp or fish); 2 onions (chopped); 2-3 habanero peppers; 4 cloves garlic (crushed); water; salt (to taste)

www.organicfacts.net

Called ‘che-boo-jen’, thieboudienne is popular in Senegal. The most traditional in Senegal is considered to be the preparation of white fish and rice, versions use chicken, too.

View full recipe on www.organicfacts.net

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.organicfacts.net.

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