This post is the second part of A party for friendship ( or "A story of the mysterious rice - 1")
Not being so convinced by the cooperative's staff's answer, that the Djibril's dish was made of couscous and not of rice, I did an internet search.
Djibril was right. It was made from rice which is called "Broken rice".
During the processing for refining some of the rice grains get broken. In Italy these broken grains are transformed into other products such as flour, biscuits, puffed, starch etc. While in many countries of Asia and Africa the broken rice is one of the important ingredients for local recipes.
One of these is the Thiebou Dieune of Senegal, Djibril's "Cepo" .
This dish has many different names:
- Jen Ceebu
- Ceebu jenn
- Thiebou Dieune
- Tieb au poisson
- Tiep bou dienn
- thieboudienne
in anyway all of them mean "rice and fish".
If you search the web the words "recipe ceebu jen" you will find how to prepare this dish.
Although many of these recipes do not specify the type of rice, to my opinion to use the broken rice is a brilliant idea.
Small grains take well the taste of the broth and cooked in a short time, their texture goes well with fish and vegetables cut into large pieces.
In fact, the Djibril's was delicious.
Informing the recipes of ceebu jen and looking at pictures and videos of the dish made me want to cook the dish for my family.
Among the many recipes I chose the amateur version of Senegal Daily
and to understand the way to work I took cues from the video of African Evasion - Recette du Tieb au poisson
And the broken rice?
Where can I find it?
The Bangladesh store that Djibril was talking about is a bit far from my house ...
..... I had an idea; "Break the rice with blender"!
Do you want to know how it went?
......... to be continued.
Where can I find it?
The Bangladesh store that Djibril was talking about is a bit far from my house ...
..... I had an idea; "Break the rice with blender"!
Do you want to know how it went?
......... to be continued.
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