(The ingredients in bold are available in the webshop.)
For 4 persons:
- 400 g chicken in pieces
- 33 cl peanut oil
- 2 onions, chopped
- 3 cloves of garlic
- 3 carrots
- 1/4 conical cabbage
- 1 tin African aubergines
- 1 tsp green hibiscus leaves
- half a shrimp cube
- 30 g tamarind paste with red chilli
- 500 g broken rice
- 2 selim peppers
- 1 stock cube
- 1 small tin of tomato purée
- Heat the oil in a large pan and sauté 1 onion during a minute.
- Add 1 clove of garlic and stir for 5 minutes.
- Add the tomato purée. Leave this mixture to simmer for 5 minutes and stir now and then.
- Place the chicken in the pan and add 1 litre water, the hibiscus leaves and the powdered shrimps.
- Cut all vegetables in large pieces and add them to the chicken.
- Add the stock cube and some salt, the selim peppers and tamarind paste. Let it simmer.
- Let is simmer during at least 45 minutes.
- Put the second chopped onion and 2 cloves of garlic in a blender, chop very finely and set aside.
- Wash the rice.
- Gently remove the chicken and all the vegetables with a skimmer so that only a sort of stock remains in the pan. Set the chicken and vegetables aside and keep warm.
- Add the washed rice to the stock in the pan. The rice should be covered with no more than 1 or 1,5 cm of stock to prevent the rice from becoming overcooked. In case of too much stock, remove some liquid from the pan.
- Let the rice boil on low heat for 20 minutes until cooked. If all went well, the rice should have absorbed all the stock.
- Place the rice, chicken and vegetables on a nice plate and enjoy!
All kinds of vegetables can be used in Thiebouyap, like cassava, pumpkin or okras. Feel free to experiment!
Why don’t you try music from Senegal with this dish! For example: Cheikh Lo with the album Balbalou.