Refined and gourmet recipes based on fresh fish, shrimp, squid and seafood: grilled meats, dishes with sauces, marinades and iodized flavors from here and elsewhere.
Here is the full translation of the Thiébou Dieune Penda Mbaye recipe in French: Ingredients Instructions 1. Stuff and fry the fish Clean the fish and pierce a hole
Lakk Dieune is an emblematic dish of Senegalese gastronomy: a whole fish grilled over embers or in the oven, marinated with a tasty Nokoss with local spices
Ingredients Fresh fish: 1 large whole noble fish (captain, red carp, grouper or gilthead sea bream). Lakk Dieune marinade: 2 sliced yellow onions, 4 crushed garlic cloves, 1 spoon
Senegalese Paella Ingredients Instructions 1. Sear the proteins Heat the oil in a large, shallow frying pan (a paella pan is ideal). Brown the chicken until
Ingredients Instructions 1. Stuffing and coloring 2. The red base 3. Simmering the vegetables 4. Preparing the rice 5. Cooking the rice Serving
Ingredients Instructions
Ingredients Preparation steps 1. Brown the base Heat the oil in a large pot. Add the sliced onions and sauté until translucent and starting to
Ingredients Preparation steps 1. Preparation of Kéthiakh As smoked fish can be salty and sandy, soak the pieces in hot water, remove the skin and remove the
Ingredients Preparation Steps 1. Cleaning and Cutting Wash the fish thoroughly with lemon or vinegar. Make 2 or 3 deep diagonal cuts on each side of the fish.
Ingredients Preparation Steps
Ingredients Preparation Steps
Recipe for Thiébou Dieune Bou Wékh (Rice with White Fish) Ingredients Instructions 1. Prepare the fish (Le Rof): 2. Prepare the broth: 3. Cook the rice in the
