Senegal is a country I know well personally. It 'a country with many parts, the near-desert to the north, east and tropical rain forest with an Atlantic coastline to the west. In addition, completely covers the small country of Gambia.
Senegal was the capital of French West Africa for over a century and the country has a strong French flavor today (French, along with native Wolof as official languages), it is also politically stable, although pooron a global scale has a growing economy.
The cuisine of Senegal shows the influences of French, as well as the influences of the desert and the rainforest. Fish is abundant in the diet, but find something to eat anything (including pork, despite being a predominantly Muslim country) to be.
Here we present two classic dishes, but very different Senegalese for you:
Ceebu Jen ((rice and fish)
Ingredients:
2 green bell pepper, seeded and chopped (
2Leeks, chopped (
1 clove garlic, finely chopped (
1 small bunch parsley, chopped
(
Salt (
1 hot pepper, finely chopped
(
250ml peanut oil (
2 onions, chopped (
1 piece of salted fish, dried or smoked such as cod (
1.2 kg of white fish fillets (such as hake, sea bass, haddock, sea bream, grouper, etc.) clean and held together (
Tomato paste (
4 ripe tomatoes, whole
(
2 carrots, chopped (
2 red peppers,all
(
1 pumpkin or squash, peeled and chopped (
10 Okra be removed with the ends (
550g short-grained rice
Method:
Before preparing the roof (stuffed fish), combining green pepper, leek, garlic, parsley, salt and pepper, and correction of a paste (add a little oil, if too hard). And 'traditionally a cube Maggi at this stage, add, and you can make a cube fish broth with a pinch of cumin and coriander added to achieve the same flavor. Deep cutCracks in the fish and stuff with the mixture roof.
Heat Heat the oil in a large pan and fry the onion and dried fish / salted / smoked it for a few minutes. Now add the fresh fish and fry for a few minutes on each side. Remove fish and set aside then add the tomato paste and 240ml water into the pot. Add the vegetables, along with the chili. Pour in enough boiling water to cover just leave it for about 35 minutes. Now add the peppers, zucchini and okra. Put the fish on top andSimmer for 20 minutes. Remove the fish and vegetables and keep warm in oven. Reserve the cooking liquid to 400 ml and the volume of residual liquid so that it is little more than 1 liter. Bring the mixture to a boil, cover and simmer over low heat until the rice is cooked (about 25 minutes). Do not worry if the rice sticks a bit 'on the bottom of the pot. This is normal.
Add the reserved cooking juices into a saucepan and bring to boil. The saucethicken slightly then pour into a gravy boat.
When the rice is ready, spoon (this is called in Wolof XOONI) on a plate and scrape the crust on the bottom of the pot over the rice. The fish and vegetables over rice and serve with parsley and sliced limes. Serve with the sauce.
Kima ((ground beef and Chilli Fry)
Ingredients:
200 g onions, finely chopped (
1 teaspoon garlic powder (
1 teaspoon curry powder (
1 teaspoon mixedHerbs (
200 g of grated coconut (
4 Brid's eye chilli, finely chopped
(
120ml of oil or butter (
900g minced meat (
120 ml evaporated milk (
500ml of water (
Tomato juice 120ml
(
60 ml lemon juice
Method:
Add the oil in a large pot until the onions, garlic powder, curry powder, pepper, herbs, pepper, coconut and ground beef. To fry until the meat begins to brown, then the condensed milk, water, tomatoesand lemon juice. Let simmer for 20 minutes, then the spices and serve on a bed of rice.
I hope these recipes will have a small taste of the food, Senegal and now you're ready, more.
