Thai Scented Rice Party A1 Super Special - 20 kg bag

Thai Scented Broken Rice A1 Super Special - 20 kg bag is a broken rice that is widely used in Africa, to prepare different types of rice.
A very special type of rice, which prepared in its correct way we will obtain a rice that looks like couscous or another type of cereal, since its aroma and texture are different.

Broken rice with a fabulous flavor and texture. This type of rice is the most widely used in East Asia and Africa.

Try it and let yourself be delighted!!!

Try cooking Mafe, one of the typical Senegalese dishes, made with a sauce made from peanut butter, available on our website.

In Jaima Alkauzar you can buy Broken Rice online at the best price.

Thieboudienne. Senegalese recipe of rice with fish ''chob yen''

Step by Step:

fish and vegetables

1. We peeland wash all the vegetables. Put them in a pot with water until they are covered and let them boil.

2. When the vegetables have been for half an hour, we put the dried fish to cook with them in the saucepan.

3. Put 2 or 3 cayenne peppers, a little black pepper, the garlic cloves, a little parsley, half an onion, a green pepper, salt and 1/2 flavor tablet in the mortar. Mash well, until a puree is formed and the ingredients are well mixed.

4. We make a few cuts to the fish and put the mortar mixture inside the fish.

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5. Salt the fish on the outside and fry it in a pan with a little oil, until golden on both sides. We reserve it.

6. We wash the tomatoes, grind them and mix them with the concentrated tomato.

7. In the fish oil, poach half a chopped onion.

8.When the onion is already golden, we add the tomato puree that we had previously prepared. Leave on medium heat for about 10 minutes.

9. When the onion and tomato sauce is ready, we add it to the saucepan with the vegetables and the broth.

10. In the mortar we put about 4 cayenne peppers, half an onion and 1 flavor tablet and mash well. Add a spoonful of the mixture to the vegetable pan.

11. Remove the vegetables that are already tender from the broth and reserve them on a plate.

12.We add the fish that we had reserved to the broth.

13. When the rest of the vegetables and fish are well cooked, we take them out and reserve them together with the rest of the vegetables.

14. We put the rest of the mixture that we made in the mortar to the broth where we have cooked the vegetables and adjust the salt.

TOrice

1. We wash the rice well to remove the starch.

2. Add the rice to the vegetable broth, cover and let cook for about 20 minutes or until ready.

Tamarind sauce

1. We remove the shell from the tamarind,We go well and reserve in a deep plate.

2. Add a little of the broth to the tamarind, 1/4 of the concentrated flavor paste and mix well, crushing it with the spoon.

Green bissap (hibiscus) sauce

1. We discard all the stems, the leaves that are not very good and the hardest part of the flowers (the outermost layer).

2. We wash the bissap well.

3. We put it in a saucepan with nothing else, just the bissap. And we cook it over low heat. little by little it will release water in which it will cook itself.

4. When it is cooked, we put it in a bowl, add a little broth from cooking the vegetables, 1/4 tablet of concentrated flavor and beat it with a spoon as if we were beating an egg, that is, with encircling movements, allowing air to enter so that the sauce swells and changes its texture.

Presentation

If we want to eatSenegalese, you serve the Thieboudienne on a large round plate or tray, putting a layer of rice that covers the entire base. In the center we place the fish and vegetables and on the sides we put the tamarind and bissap sauce so that everyone can take what they want. And if you are fully encouraged, you can eat it all sitting on the floor.

I hope you try this recipe and like it as much as I do!

Thieboudienne ready to eat with its green bissap sauce.

Source: https://blogconichigua.wixsite.com/conichigua/single-post/2016/05/10/Thiebou-djene-arroz-con-pescado-Receta-de-Senegal