INNA MOOD FOR SOME RED RICE
I’m reaching now, on this SUPER-POWERED RICE & FISH OF A DISH—A Slow Brew and now I have time; but well, you may have noticed that My Baby’s gone...back to school! Yup, so it's been a minute since I’ve cooked a really good meal!
Too, I'm, trying to optimistically ease on into my new normal—my daily regimen working now from home, along with cooking meals, spot cleaning, reading, writing, napping, putting around, watering my plants, daydreaming, happily out for short errands and falling out on the couch with Grannie...late night! LOL Oh, and uh, sitting down together at the table daily for our very own private dining experience!
So, okay, for a while now, I’ve been INNA mood for some Senegalese Thieboudienne Rice & Fish — what’s commonly called Jollof or Red Rice throughout West Africa and The Caribbean and though similarly prepared, with a range of ingredients.
Back in my wedded days, me and The Ex lived in Adams Morgan and frequented this Senegalese restaurant in DC. I always ordered the Thieboudienne Rice with Red Snapper. You hear me, all the time with my last dime, because it tastes so good!
I told you, I shivered as I signed the divorce papers, his uh, uh, cooking was soooo good and that restaurant is long gone, too! So, I had to take culinary matters (not to mention, my health) into my own hands and learn to cook for myself!
#HospiTalent Mariby Corpening’s version of THIEBOUDIENNE RICE WITH SHRIMP, slow-cooked with time and patience—onions sautéed in peanut oil, garlic, red hot peppers & fresh chopped herbs ground to a paste (or Roff), your choice of vegetables, I like to add Kimchi (hot pickled cabbage), carrots, more onions, red bell peppers, fresh cherry tomatoes, as well, tomato paste, tamarind paste, palm oil, fish sauce, dried fish, never hurts to throw in a bay leaf, salt, pepper and seasonings to taste (as I don’t use bouillon cubes), I also throw in a few caper berries, Grannie’s Bone Broth (or fish bone broth) and surprisingly, hibiscus leaves add the tang, some color and texture and, I’m sure I’m forgetting something; but, you get the idea to look up various recipes, then tweak it to your liking to make it your own—fresh! #ThingsThatMakeYouGoOom
HospiTalent Mariby Corpening Presents
Thieboudienne Rice With Shrimp
Senegalese Influenced—slow-cooked with time and bold flavor
Descriptions, Recipes & Images by Mariby CorpeningTM