C'est Bon du Sénégal by @niangcook

N/A
Hard

1 serving

🧄

21 g

Garlic

🧅

150 g

Spring Onion

🌿

Coriander Leaves

🫑

120 g

Green Bell Pepper

🧂

1 g

Black Pepper

🧂

6 g

Salt

🍋

15 ml

Lemon Juice

🛢️

Oil

🟤

30 g

Soumbala

🧄

2 clove

Garlic

1 tsp

Nokoss

🌶️

5 g

Chili Pepper

🥬

60 g

Spinach Leaves

🫛

45 g

Okra

1 tbsp

Soumbala

🧄

1 clove

Garlic

🐟

800 g

Sea Bass

🦐

230 g

Shrimp

🧅

1

Onion

🐟

30 g

Dried Fish

🍤

Dried Shrimp

🫗

30 ml

Palm Oil

🍚

190 g

Rice

💧

240 ml

Water

🍋‍🟩

65 g

Lime

Preparation Steps

  1. Step 1/14

    Rinse the white rice thoroughly in a colander until the water runs mostly clear.

    white rice
    water
    🧺colander

  2. Step 2/14

    Blend 4 garlic cloves, scallion, cilantro, green bell pepper, black pepper, salt, lemon juice, and neutral cooking oil into a smooth nokoss marinade.

    garlic
    scallion
    cilantro
    green bell pepper
    black pepper
    salt
    lemon juice
    neutral cooking oil
    🥤blender
    🥄measuring spoon

  3. Step 3/14

    Score the sea bass and rub it with most of the nokoss marinade, reserving 1 teaspoon for the soul base.

    sea bass
    garlic
    scallion
    cilantro
    green bell pepper
    black pepper
    salt
    lemon juice
    neutral cooking oil
    🔪chef's knife
    🥣mixing bowl

  4. Step 4/14

    Let the marinated sea bass rest for 20 minutes while preparing the sauces.

    sea bass
    🥣mixing bowl

  5. Step 5/14

    Blend spinach leaves, okra, 1 tablespoon soumbala powder, and 1 garlic clove into a coarse green beugeth sauce.

    spinach leaves
    okra
    soumbala powder
    garlic
    🥤blender
    🥄measuring spoon

  6. Step 6/14

    Heat palm oil in a large pot and sauté the chopped onion until softened.

    palm oil
    onion
    🍲large pot with lid
    🥄wooden spoon

  7. Step 7/14

    Stir in the remaining soumbala powder, 2 garlic cloves, reserved nokoss marinade, and chili pepper to make the soul base.

    soumbala powder
    garlic
    chili pepper
    🍲large pot with lid
    🥄wooden spoon
    🥄measuring spoon

  8. Step 8/14

    Add the green beugeth sauce and cook it over medium heat for 8 minutes, stirring regularly.

    spinach leaves
    okra
    soumbala powder
    garlic
    🍲large pot with lid
    🥄wooden spoon

  9. Step 9/14

    Place the marinated sea bass, shrimp, dried fish, and dried crayfish into the green sauce.

    sea bass
    shrimp
    dried fish
    dried crayfish
    🍲large pot with lid

  10. Step 10/14

    Cover the pot and simmer the seafood in the sauce for 15 minutes until the fish is flaky and the shrimp are opaque.

    sea bass
    shrimp
    dried fish
    dried crayfish
    🍲large pot with lid

  11. Step 11/14

    Transfer the cooked seafood carefully to a serving plate and keep it warm.

    sea bass
    shrimp
    dried fish
    dried crayfish
    🥄wooden spoon

  12. Step 12/14

    Add the rinsed white rice and 1 cup water to the remaining sauce, then stir once.

    white rice
    water
    🍲large pot with lid
    🥄wooden spoon
    🥛measuring cup

  13. Step 13/14

    Cover the pot and cook the rice over low heat for 18 minutes until tender and the liquid is absorbed.

    white rice
    water
    🍲large pot with lid

  14. Step 14/14

    Fluff the green rice and serve it with the sea bass, shrimp, and lime wedges.

    white rice
    sea bass
    shrimp
    lime
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Herbs, Spices, Seasonings, Fruit, Leafy Greens, Fish, Seafood, Shellfish, Oils, Liquids

Ingredients

Garlic, Spring onion, Coriander leaves, Green bell pepper, Black pepper, Salt, Lemon juice, Oil, Soumbala, Nokoss, Chili pepper, Spinach leaves, Okra, Sea bass, Shrimp, Onion, Dried fish, Dried shrimp, Palm oil, Rice, Water, Lime

Allergens

Fish, Shellfish, Crustaceans

Dietetics

Dietary regimen

Pescatarian, Dairy-free, Gluten-free

Calories

620 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 57g, Fat: 25g, Fiber: 6g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 5mg, Potassium: 790mg, Sodium: 780mg, Selenium: 72µg

Vitamins

Vitamin A: 390µg, Vitamin C: 60mg, Vitamin B12: 4µg, Vitamin K: 180µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, blender, mixing bowl, large pot with lid, frying pan, wooden spoon, measuring spoon, measuring cup, colander

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish, Seafood Dish

Occasions

Lunch, Dinner, Family Meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African

Geographic

Senegal, West Africa

Various

Aspect

Texture

Tender, Flaky, Saucy, Silky, Hearty

Flavors

Savory, Umami, Spicy, Tangy, Earthy, Herbal, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave seafood rice longer than 2 hours), fridge : 3 days (Cool quickly,Store in an airtight container at or below 4°C,Reheat seafood and rice until piping hot), freezer : 2 months (Freeze in airtight portions,Freeze as soon as fully cooled,Thaw in the refrigerator before reheating)