Vegetable tiep rice
Local name : Thiéboudienne
Senegal's national dish without the fish, red rice cooked in the tomato broth of the vegetables, with cabbage, carrot and sweet potato.
Photo : Segun Famisa · CC BY-SA 4.0
- Prep
- 25 min
- Cook
- 70 min
- Total
- 95 min
- Serves
- 6
- Difficulty
- Medium
Method
- Heat the oil in a large casserole. Add the tomato purée and onions and fry for 5 minutes, stirring, until a deep brick colour.
- Add the garlic, stock cube, pepper and water. Bring to the boil.
- Add the cabbage, carrots and whole chilli. Cook for 30 minutes, keeping the vegetables submerged.
- Add the aubergine, sweet potato and white beans. Cook for 20 more minutes. Lift out the vegetables gently and keep warm.
- Set aside half the broth for serving. Rinse the rice, put it in the casserole with the remaining broth, top up with water to just cover, put the lid on and cook over low heat for 25 minutes without stirring.
- Fluff the rice, serve with the vegetables arranged on top and spoon over plenty of sauce.
Fry the tomato purée in the oil until it darkens and the oil separates before any liquid goes in. That step gives the rice its colour and depth. Broken rice, typical of Senegal, soaks up the sauce best.
