Rice
Thiebou Diola
About
The Casamance rice feast of the Diola (Jola) people of southern Senegal, a red-oil cousin of thieboudienne built on grilled fish, shrimp and smoked fish for a deeper, smokier flavour.
Equipment
- Large heavy pot
- Blender or mortar
- Grill or griddle pan
- Wooden spoon
- Bowl
Ingredients
Broken rice4 cups
Firm white fish steaks (grouper or mullet)1 kg
Fresh shrimp, peeled300 g
Smoked fish, flaked1 cup
Red palm oil1/3 cup
Onions3, sliced
Tomato paste3 tbsp
Fresh tomatoes3, chopped
Garlic5 cloves
Scotch bonnet pepper1 to 2
Parsley1 bunch
Carrots2
Cassava1 small piece
Okra6 pods
Dried tamarind or lime2 tbsp / 1 lime
Stock cube2
Salt and black pepperto taste
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