Thiéboudiène : Le plat national du Sénégal - Riz au poisson et aux légumes

Thieboudienne is the national dish of Senegal. It consists of rice, fish, and vegetables. All the ingredients are simmered in a delicious broth flavored with herbs, tomatoes, and fish. A very fragrant mollusk, the yet, is also used. More information and tips on my website: 💖https://cookingwithmorgane.com/ Find me on social media: 🌈INSTAGRAM:   / cooking_with_morgane   🐦TWITTER:   / cookingmorgane   👍FB:   / cookingwithmorgane   👩‍🍳 Ingredients for 8 people Herb paste: 1 onion 20g parsley 40g garlic 1 green chili (sweet or hot) 1 tsp salt 1 tsp ground black pepper Other ingredients: 1kg fish (in the barracuda recipe) 3 carrots 1 eggplant ¼ white cabbage ¼ butternut squash 3 African eggplants 1 cassava 2 mini sweet chilies 1 Scotch bonnet pepper 2 Vegetarian chilies 1 onion 15g of yet: dried mollusk (optional) 20g of guedj: salted and dried fish (optional) 3g of dried white bissap flowers or 10g of tamarind 1 lime 200ml of sunflower oil 2 bay leaves 3 1/2 tsp of salt 150g of double concentrated tomato paste 2L of water 500g of broken rice (twice broken) 🎵 Music 🎵