Answer to Question 1
The national dish of Senegal is thiebou jen. It is basically a fish stew served with
rice. Usually the dish contains oil and dried and fresh fish and shellfish, parsley,
cilantro, roff (stuffing for the fish which includes parsley chilies, black pepper,
garlic, and green onion), garlic, and various vegetables which could include
cassava, pumpkin, turnip, carrot, tomato, okra, peppers, onion, eggplant, and
chilies. There are two basic varieties: red which has tomatoes and white which
does not have tomatoes. The fish that is used in this dish is often marinated and
can be simmered in the broth or fried in oil and simmered on top of the vegetables.
Some Senegalese may discard the vegetables after they flavor the broth.
The preparation is typical of most fish stews. The fish usually is stuffed and
marinated. Oil is put into a pot and the onions, garlic, pepper, and salt are cooked
until soft. If making the red type the tomato product is added at this point. Cook
until thickened. Water or stock and the fish sauce are added at this point. Bring to
a boil and reduce to a simmer. The other vegetables like squash, carrots, sweet
potatoes, yucca, and Scotch bonnet are now added. Softer vegetables such as okra
and cabbage can be added. Lime juice would be added after a little more cooking.
The fish should be lowered into the broth at this point unless it is being fried in
which case it would be added at the end of cooking. Some of the broth is extracted
for cooking the rice. The rice is cooked in the broth. When done the rice is placed
in the bowl or plate and the stew is placed on top.
Answer to Question 2
a
Stag and hinds in Killarney National Park, Co. Kerry, Ireland.
The National School Lunch Program
Jeon korean dish
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