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 pan.
When it comes to the ingredients for the Thieboudienne, make sure that they are organic if possible. You support ecologically sustainable agriculture that treats the earth’s natural resources with care. You can also easily get most of the ingredients from regional cultivation during the season. This saves you unnecessarily long and CO2-intensive transport routes. Our seasonal calendar shows you when which types of fruit and vegetables are in season in Germany.
Thieboudienne: A vegan recipe
Ingredients:
1 medium onion
5 cloves garlic
1 red chili pepper
3tomatoes
2peppers
2 sweet potatoes
2eggplants
1carrot
2 medium zucchini
200 gwhite cabbage
1 small butternut squash
2 tablespoons coconut oil
3 tablespoons tomato paste
100 ml lemon juice
Salt
pepper
1 l water
500 g basmati rice
Directions:
Cut the onion into fine rings. Chop the garlic and chilli into small pieces. Clean the remaining vegetables and cut them into bite-sized cubes.
Heat 1 tablespoon of the coconut oil in a large saucepan or large, deep skillet. Sauté the onion, about a third of the chopped garlic, the chilli and a handful of diced tomatoes over medium heat for 3 minutes, stirring constantly.
Add all the vegetables except the remaining tomatoes and simmer for another 25 to 30 minutes over low heat, stirring occasionally. Tip: If the vegetables are about to burn, you can simply add some water to the pot.
Meanwhile, using an immersion blender or blender, blend the remaining garlic, remaining tomatoes, tomato paste, lemon juice, a pinch of salt and pepper, and 8 ounces of water into a smooth paste.
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.
Add the basmati rice and 750 milliliters of water to the paste in the saucepan. Let the rice simmer over low heat for about fifteen minutes until cooked through. If necessary, add some more water.
Once both the rice and the vegetables are cooked, stir everything together in the large saucepan. Season the thieboudienne with salt. Complete!
Thieboudienne: possible variations
The Thieboudienne is ideal for using up leftover vegetables and thus avoiding food waste. The basic ingredients should be the basmati rice, the ingredients for the tomato paste as well as sweet potatoes, eggplant, carrots and cabbage. You can adjust the other vegetables depending on the season and what you have at home.
