Thieboudienne is a Senegalese rice dish with lots of colorful vegetables. Here you will find a vegan recipe for the West African main course.
Thieboudienne means something like “rice with fish” and is a popular national dish of the African coastal state of Senegal. In this article you will find a vegan version of the colorful rice cake.
Be as careful as possible with the ingredients for the Thieboudienne organic-Quality. You support ecologically sustainable agriculture that carefully treats the earth’s natural resources. You can also easily get most of the ingredients from regional cultivation during the season. So you save unnecessarily long and CO2-intensive transport routes. Our shows you when what kinds of fruits and vegetables are in season in Germany seasonal calendar.
Thieboudienne: Vegan recipe
(Photo: CC0 / Pixabay / 2015kate)
Vegan Thieboudienne
- Preparation: about 30 minutes
- Cooking / baking time: about 30 minutes
- Crowd: 4 part (s)
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1
half strain
-
5 toe (s)
garlic
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1
red pepper
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3
tomatoes
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2
pepper
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2
sweet potatoes
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2
eggplants
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1
carrot
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2
middle pumpkin
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200 g
white cabbage
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1
a small pumpkin
-
2 tablespoons
coconut oil
-
3 tablespoons
tomato paste
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100 ml
lemon juice
-
Salo
-
pepper
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1L
water
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500 g
basmati rice
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Cut the onion into thin rings. Chop the garlic and pepper into small pieces. Peel the remaining vegetables and cut them into bite-sized cubes.
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Heat 1 tablespoon of the coconut oil in a large saucepan or large, deep frying pan. Saute the onion, about a third of the chopped garlic, the chilli and a handful of chopped tomatoes over medium heat for 3 minutes, stirring constantly.
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Add all the vegetables except the remaining tomatoes and cook for another 25 to 30 minutes over low heat, stirring occasionally. Tip: If the vegetables threaten to burn, you can simply add some water to the pot.
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Meanwhile, using a dipping blender or blender, mix the remaining garlic, remaining tomatoes, tomato paste, lemon juice, a pinch of salt and pepper and 8 ounces of water into a smooth paste.
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Heat the remaining coconut oil in a second, medium-sized saucepan. Add the tomato paste and sauté over low heat for 10 minutes, stirring constantly.
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Add the basmati rice and 750 milliliters of water to the dough in the pan. Let the rice boil over low heat for about fifteen minutes until it is cooked through. If necessary, add a little more water.
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When both the rice and the vegetables are cooked, mix everything in the large saucepan. Season the thieboudienne with salt. Finished!
Thieboudienne: possible varieties
(Photo: CC0 / Pixabay / niekverlaan)
The Thieboudienne is good for using leftover vegetables and so on food waste avoid. The basic ingredients should be basmati rice, the ingredients for the tomato paste as well as sweet potatoes, eggplants, carrots and cabbage. You can adjust the other vegetables according to the season and what you have at home. in the Utopia Seasonal Calendar you will find out which vegetables are regionally available in Germany and when.
Read more at Utopia.de:
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