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Tiep or thieb is a traditional dish from the Sahel, especially from Senegal and Mauritania.
Ingredients
1 1/2 cups rice broken rice
4 Large pieces white fish snapper or grouper
3 tomatoes mashed
3 Tablespoons tomato paste
1 bunch parsley crushed
1 large Carrot peeled and cut into medium pieces
1 sweet potato peeled and chopped into large chunks
1 large onion chopped
4 cloves garlic finely chopped (divided)
1 small eggplant sliced
1 small cabbage cut into 4 pieces
1/2 cup peanut oil
2 Maggi cubes
4 bay leaves
1 Tablespoon nététou
2 Tablespoons smoked fish shredded or ground
2 habanero peppers de-seeded and diced.
1 Tablespoon black pepper
salt to taste
4 okra
6 cups hot water
Instructions
Prepare the stuffing or puree/marinade for fish :
In a food processor or mortar and pestle blend or crush the parsley, half the garlic, 1 Maggi cube, plus a little salt and pepper to taste and a spoon of oil.
Cut slits if in the flesh of the fish and stuff the puree inside or slather the fillets with the puree and refrigerate for a couple of hours. (Reserve leftover puree)
Make the tomato sauce.
Heat the oil to medium high and add the onions , tomatoes, tomato paste , the black pepper and remaining garlic. Then fry for 15 minutes.
Add the stuffed or marinated fish into the tomato sauce.
Add the Maggi cube, bay leaves, nététou, smoked fish, habaneros and 1 cup of water.
Simmer until the fish pieces are cooked through, about 15 minutes.
Remove the fish and add vegetables
Remove the fish pieces and add all the vegetables except okra with 1 cup of water and cook the vegetables until they are cooked approximately 25-30 minutes.
You must ensure that the vegetables are tender before removing them, but take care to not overcook them.
Then remove the vegetables and add the okra with water. Cook for 5 minutes more than remove the okra
Cooking the Rice
Cook the rice over low heat, stir often and cook until tender.
When the rice is cooked well its ready for serving place the rice on a nice dish and arrange the vegetables and fish on top.
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Living with Nigerian tastebuds in rural diaspora communities
When you begin to consider studying outside of your comfort zone, thoughts of “what will I eat?” and “how will I get it?” is usually the furthest thing from the mind, but this is a reality we all tend to face at the end of the day.
Being a Nigerian, having lived there for over 20 years, all I know as food is what we have there (jollof rice, swallow, plantain, yam, and all our soups). I have never been very adventurous about food; I remember hating any malt drinks growing up and taking out all the ingredients in fried rice because I couldn’t deal but now, I take both like a boss. That doesn’t mean that I am still willing to try new things; I had to grow into that.
The journey to diaspora began in my mid-twenties at a place where I barely had friends and no family. However, uncertainty clouded the entire process and transition; the critical question I did not ask myself was, “What will I do for food?” before leaving, I had planned to pack some basics. However, nothing major because of immigration laws and processes; there was no thought on what happens when these finish. I am not a fan of cheese and pasta (I do not eat either of them- you need to see me at restaurants nit-picking what I can eat). This has already reduced my choices of food by about 80%.
Lucky for me, during my first week in this rural diaspora community, I discovered that there were lots of Nigerians here. Luckily, I didn’t get to cook much of my provisions until after a couple of weeks, and I could still eat my usual foods. When my provisions began to look small, I started to consider diet choices as there is no African store in my community, the closest was thirty minutes away, and I did not have the means to get there; then it hit me, “what will I eat?”, “How will I get it?”
After being here for 3 years and being one of the oldest Nigerian students on this campus and in this community, traveling for food has become part of the monthly itinerary, such that I have started to show people the ropes on traveling an hour thirty minutes to get food. I began to form proper relationships with other Nigerians that had been here longer than me so I could get a steady food plug whenever they traveled. It worked, I had a steady supply of food that fit my tastebud, and I have had that supply since then.
Finding food in urban communities for people with customized tastebuds can be a breeze. There are usually enough stores and restaurants around such that you can find one at every turn, but in the rural areas, you go tire. This has absolutely nothing to do with not conforming to the new environment and culture, it is all about the inability to suddenly change a tastebud you have been living with for years in a short period of time. We try to adapt with so much so quickly, but the tastebuds just refuse to cooperate especially when our pallets just refuse everything as much as they can.
Why do you think we never think about what to eat before moving? Could it be because of the time crunch or the excitement? Is that why we never consider food when we decide to make a big move like taking our lives from one end of the earth to another.
Why can we not change our tastebuds so quickly? Could it be because nothing beats the taste of recipes passed down from generations within our families and culture, or are we just plain difficult that we would not rest until we have traveled miles for food regardless of how uncomfortable it is?
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The first post of many (...only 53 to go)! This time we've looked at Nigeria and a blog has been posted too!
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It’s #worldjollofday and we are delighted to share this fantastic #jollof #rice #recipe with you. Watch the recipe video via 👇👇👇👉 https://youtu.be/9BmFYeUCj6U • • Note that the secret behind obtaining that mouthwatering Smokey effect is to cook the jollof rice on #firewood Don’t worry, about your pot getting stained as GFB also has a video that shows pre and post treatment for cooking pots used with firewoods. Watch how to treat pots via 👇👇👇 👉 https://youtu.be/7BG0qdMPA88 • • If you have been desiring to cook a smokey jollof rice but do not know how to do so, then head over to our YouTube channel and watch the full video tutorial NOW. • • For instant notifications on our videos, subscribe to our YouTube channel via 👉 bit.ly/gfb-youtube • • #globalfoodbook #worldjollofriceday #jollofrice #partyjollof #smokeyjollof #smokeyjollof🔥 #nigerianjollof #jollofriceandchicken #foodie #jollofriceandbeef #firewoodcooking #foodiesgang #instapics #picoftheday #picoftheweek #foodphotography (at Canada) https://www.instagram.com/p/CS4_jRkr1mW/?utm_medium=tumblr
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