Thiebou diola – The Senegalese "c'est bon" from Casamance
Thiebou diola, also called C'est bon, is a Senegalese dish from Casamance. It consists of rice flavored with tufa, yokhos and dried shrimps, grilled fish, onion sauce, pepper marinade, green bissap beugueuthie, okra and prawns.
Pour: 4 personnes
Ingredients
Ingredients – for the fish
- 1 sea bream
- The juice of a lemon
- 1 grated garlic clove
- 1 chopped green chilli
- ½ teaspoon black pepper
- ½ teaspoon mustard
- 1 drizzle of peanut oil for cooking
Ingredients – for the rice
- 500 g cooked white rice
- 50 g of toufa Dried seafood
- 50 g of Yokhos dried oysters
- 50 g small dried or fresh shrimp
- Salt
Ingredients – for the onion sauce
- 1 medium onion, chopped
- 1 small green bell pepper, diced
- 1 fresh chilli, diced
- 1 teaspoon chopped parsley
- The juice of a lime
- 1 grated garlic clove
- Salt
- Pepper
- Peanut oil
Ingredients – for the onion and pepper marinade
- 1 green pepper cut into brunoise
- 1 red pepper, cut into cubes
- 1 yellow pepper cut into brunoise
- 2 small onions, cut into brunoise
- 1 pinch salt
- 1 tablespoon mustard
- Juice of 1/2 lime
Ingredients – for the beugueuthie
- 100 g green bissap
- 3 okra
- 1 pinch salt
- To serve
- 200 g prawns
- Lime
- Palm oil optional
Préparation
- Prepare the marinade for the fish: mix the lemon juice, grated garlic, green chilli, pepper and mustard.
- Brush the sea bream with this marinade, cover and let rest for 30 minutes.
- Cook the fish on the coals, in a pan or in the oven with a drizzle of peanut oil, until nicely browned. Set aside.
- Prepare the rice: fry the cooked rice with the toufa, yokhos and small shrimps. Season with salt if necessary, then keep warm.
- Prepare the onion sauce: sauté the onion in a little oil. Add the green pepper, chilli, parsley, garlic, salt and pepper.
- Cook for a few minutes, then add the lime juice. Let reduce slightly and set aside.
- Prepare the onion and pepper marinade: mix the peppers, onions, salt, mustard and lime juice. Marinate for 30 minutes.
- Cook the okra in boiling salted water for 10 minutes, then drain.
- Cook the green bissap in boiling water for 5 minutes, drain, season with salt, then chop or coarsely crush with the okra to form the beugueuthie.
- Cook the prawns in a pan with a little peanut oil. Season with salt and pepper and set aside.
- Arrange the rice in a large dish. Add the onion and pepper marinade, beugueuthie, okra, prawns and grilled fish.
- Serve with lime and, if desired, a drizzle of palm oil.
Notes
Tufa and yokhos can be hard to find outside of Senegal. Failing that, use small dried shrimp, smoked fish or a little dried shrimp powder.
Thiebou diola is often served with palm oil, but it can be offered separately so that everyone can dose according to their taste.
For a milder version, reduce the amount of chili in the fish marinade and onion sauce.
