Thiebou Dienn (Cheb)

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The New York Times
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 large orange yam, peeled and cut in 2-inch pieces

1 1-pound piece calabaza (green pumpkin), peeled, seeded and cut in 2-inch pieces (if unavailable, orange pumpkin or butternut squash can be used)

2 tablespoons tomato paste

4 teaspoons salt or more to taste

2 1/2 cups long-grain white rice

7 to 9 tablespoons canola oil

4 scallions (white and green parts), trimmed and cut in large pieces

3 cloves garlic, peeled

1 teaspoon crushed red pepper flakes or 1 scotch bonnet pepper, stemmed, seeded and minced (use more or less to taste)

12 preserved tamarind pods or 12 1/4-inch pieces of seedless preserved tamarind, optional

1 1-inch piece any type dried fish, optional

3/4 cup loosely packed cilantro leaves

1 small eggplant, unpeeled, cut in 2-inch pieces

Vegetables (see below)

1 medium cassava (about 1 1/4 1/4 pounds), trimmed, peeled and cut in 2-inch pieces

2 chayotes, unpeeled, cut in 2-inch pieces

6 large or 12 small okra pods, stems removed

2 tablespoons palm oil or 1 teaspoon annatto seeds

2 pounds firm-fleshed fish fillets, like tuna, shark or swordfish, cut into 1 1/2-inch pieces

1/2 medium cabbage (about 3 pounds), cored and cut in 2-inch pieces

5 cups water

Soy sauce or Maggi liquid seasoning (available in Oriental groceries) as a condiment

4 large carrots, peeled and cut in 1-inch pieces

1 large white yam, peeled and cut in 2-inch pieces