Contiene un alto porcentaje de alimentos saludables.
Carbohydrates and fiber:
* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
**NRVs: Nutrient Reference values for one portion.
Por Ración (g)**
136 Kcal / 567 KJ
590 Kcal /2466 KJ
De las cuales saturadas:
Hidratos de carbono:
De los cuales azúcares:
*** This recipe contains 4 portions, the values correspond to one portion.
We present you the recipe to prepare thieboudienne, one of the Senegalese cuisine star dishes.
1 kg. Montsià Extra Rice
2 pieces of white fish
1 piece of cod
1 piece of blue fish
¼ kg. carrots
250 gr. cabbage
125 gr. pumpkin
125 gr. of aubergine
250 gr. tomato concentrate
125 gr. of yucca
100 gr. onion
25 gr. garlic
1 red pepper
To prepare the thieboudienne, pour garlic , Salt, peppercorn and chilli in a mortar. Crush everything and put the mix into some cuts previously made in the fish..
In another container add chopped onion , ground pepper and 4 garlic cloves. Crush everything and reserve.
Pour oil into a saucepan and fry the white fish . In the same pot, pour concentrated tomato, a little chilli and almost all the mortar mix. Stir for about 5 minutes.
Add a litre and a half of water, a piece of cod, the vegetables and the blue fish . Add the salt and reduce heat.
Wash the rice and place it in a bowl on top of the pot to steam it . Cook it about 40 minutes.
With the rice still a bit hard , remove it, put the white fish that we had already fried and the rest of the mortar mix and simmer it..
Pour the rice into the pot and turn up the heat. . Turn off when all the broth has been absorbed . About 15 minutes. Let it stand 5 minutes.
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