salade

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Ceebu Jën

Ceebu Jën is one of Senegal's classic dishes. There are dozens of possible variations; use this recipe as a starting point and put in whatever you like or leave out what you don't. Ceebu Jën (from the Wolof ceeb, rice; and jën, fish; pronounced cheb-o-djin) is also spelled Ceebu Jen, Ceeb bu jen, Ceeb u jen, Thebouidienne, Thieboudienne, Theibou Dienn, Thiebou Dienn, Thiebou Dienne, Thiebou Dienne, Thiébou dieune, Tié bou dienne, Thieb-ou-Djien, Thiebu Djen and sometimes just called Thieb or in French, Riz au Poisson;

Yassa

A traditional chicken dish from the Casamance region of Senegal, Poulet Yassa (Chicken Yassa), is one of the most famous African recipes and is found in Senegalese restaurants the world over. A traditional chicken dish from the Casamance region of Senegal, Poulet Yassa (Chicken Yassa), is one of the most famous African recipes and is found in Senegalese restaurants the world over. For best results let the chicken marinate overnight; in Africa, this is essential to tenderize the sometimes tougher African fowl.

Grilled Tilapia

Many species of Tilapia are native to the lakes and rivers of Africa, where it is often called Ngege. Outside of Africa, Tilapia is called St. Peter’s Fish. Tilapia is best known for being easy to raise and harvest in man-made ponds. (They reproduce and grow quickly, are disease-resistant, and omnivorous.) Tilapia aquaculture has become common all over the world in the last few decades, but was first practiced in Egypt and Israel in ancient times. In Africa, both farm-raised and wild tilapia are commonly eaten.

Bissap

Made from the dried red flowers of Hibiscus sabdariffa, a kind of hibiscus plant, Jus de Bissap (Beesap) seems to be more of a tea than a "juice". It is often called the "national drink of Senegal". Every busy street, train station, bus depot, and stadium will have its bissap vendors selling the drink. The dried flowers can be found in every market. Bissap is equally popular in many neighboring countries of Western Africa: both the flower and the beverage are also known as l'Oseille de Guinée, Guinea Sorrel, and Karkadé.

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salade

Written by Administrator

Saturday, 09 August 2008 02:49

This salad is a common first course type of a dish from Africa. Btw, Salade Mechouia means Grilled Salad. That's a strange concept, maybe. But the result is good

5 sweet bell peppers, combo of red and green
2 hot red chilies peppers
2 hot green chilies
3 tomatoes
1 garlic clove
2 tablespoons olive oil
2 eggs
One dozen black olives
Salt

Make hard boiled eggs.

Remove seeds from bell peppers, place in baking pan and set to broil for a few minutes on each side. After peppers have been turned once or twice, add the tomatoes to the pan. After 10 minutes, add the chilies and garlic clove into the pan. Remove peppers and tomatos from oven and let cool.

Peel any charred skin off the tomatoes, bell peppers and chilies. (Might help to put them into a ziplock bag while hot and let them stem for a minute or two, then skins can be rubbed off). Place peppers and tomatos into blender and chop into a thick consistency, perhaps 10 seconds.

Salt to taste. Pour contents into a bowl and drizzle olive oil all over the surface. Cover bowl with plastic wrap and place in refrigerator to slightly chill.

Next, cut hard boiled eggs into quarters and garnish the salad with both the eggs and olives.

Serve with warmed pita bread or french bread.