Meals & Drinks
Fish dish with unique Senegal flavour
Friday March 26 2021
Piebu Dien, a Senegalese fish and rice dish at Le Palanka restaurant in Nairobi. PHOTO| POOL
By WINNIE WANGUI
Extra by this Writer
The authenticity of this dish outcomes from utilizing but (dried fish) and guedj (salty dried fish) from Senegal.The marination and tamarind sauce gave this fish a novel flavour that I loved.Fufu, Egosi soup and meat was the opposite dish we tried.Fufu, a tender model of ugali has a tangy style from the fermented cassava flour.
An intimate ambiance, RnB music, open bandas and comfy couches welcomes me to Le Palanka, an African restaurant in Nairobi on a weekday night. Looks like the surface seating space is a favorite spot for a lot of. It’s full.I’m right here to attempt a Senegalese dish that’s solely out there at this restaurant in Kenya. The fish and rice dish goes by the native identify Tiebu Dien (pronounced Tiebu Jen).“That is my favorite dish to make. It takes 4 hours to arrange as a result of it’s important to prepare dinner every part individually with particular completely different spices and herbs. The sauce is the foremost ingredient of this dish and making it takes 45 minutes. The fish should be marinated for one hour and rice takes 45 minutes to arrange,” says Chef Rita Torome.The distinct style of the dish comes from a particular sort of fish sourced from Senegal.“The fish used has a powerful scent even after being cooked. We often serve the unique dish from Senegal to our West African clientele. The Kenyan palate won’t discover this to be a delicacy so we substitute the fish with native tilapia,” she provides.On my plate is the distinctive meal-rice that has attained this deep brown color, vegetable chunks of carrot, eggplant, okra, cassava, cabbage and candy potatoes and fish.The authenticity of this dish outcomes from utilizing but (dried fish) and guedj (salty dried fish) from Senegal.“These are the one elements used on this dish that we import. I didn’t add the dried fish to your dish as a result of as a Kenyan you wouldn’t have appreciated it for its robust scent. I added a small quantity and eliminated it simply earlier than the dish absorbed the scent,” the chef says.“If I prepare dinner the but and guedj, even the neighbours will know,” she provides. The scent, she elaborates, could also be mistaken for fish that has gone dangerous however that’s the pure scent of the fish that’s from the Atlantic Ocean.The marination and tamarind sauce gave this fish a novel flavour that I loved.Fufu, Egosi soup and meat was the opposite dish we tried. Fufu, a tender model of ugali has a tangy style from the fermented cassava flour. Egosi soup and meat regarded like scrambled eggs served in a bowl. I may style the fish and the goat meat within the meal.“You recognize we’re used to soup having a liquidy or pasty texture, nevertheless to the Senegalese they name this meal a soup,” provides Chef Rita. The soup and meat dish contained floor melon seeds, dry fish, goat meat, spinach and chilli.Fufu is made with water and fermented cassava flour. “To prepare dinner fufu, I boil water, take away the pot from the warmth and prepare dinner the fermented cassava flour. I favor cooking the West African dishes as a result of they require extra preparation than our Kenyan dishes and their pure elements have quite a few well being advantages,” the chef reveals.West African meals don’t enable for shortcuts. Chef Rita additional shares that West African meals shouldn’t be like continental delicacies the place a meal may be ready in 5 minutes. Recipes need to be adopted to the latter.The feel of the scrambled egg of the Egusi soup is a results of the grounded melon seeds and palm oil which additionally offers the dish a yellow color.“To eat fufu like a professional, simply swallow it, it’s tender sufficient and doesn’t want chewing and that’s how the Nigerians have it,” Chef Rita advises as I take one other chew.