Senegalese Thieboudienne Rice

  • 3 Tilapia cleaned and cut into 4 pieces each
  • 3 branches of parsley finely chopped
  • 3 branches of cilantro finely chopped
  • 3 bay leaves
  • 1 tablespoon of thyme
  • 3 green onions finely chopped,
  • 2 tablespoon of Afro Fusion Cuisines’ All Purpose Seasoning
  • 4 ounces of tomato paste
  • 2 plum tomatoes finely chopped
  • 3 medium onions finely chopped
  • 3 lb broken rice (broken one once or twice)
  • 1 cup of oil
  • salt , black pepper
  • Vegetables of your choices
  • 2 large carrots root cut into 4 inches pieces
  • 1 eggplant root cut into 4 inches pieces
  • 1 cassava or yucca root cut into 4 inches pieces
  • 3 okra
  1. Clean the fish very well and set aside
  2. Prepare the special marinade called « Nokoss » by mixing in a blender all your spices and herbs
  3. With a sharp small knife make small cut on the fish. Using ½ of your marinade in step 2 stuffed the fish and immediately broil or fry then set aside
  4. Parboil or steam your rice and set aside
  5. In a heated pot, using 4 tablespoon of the oil used to fry your fish, put a dash of salt , add onion, tomato paste and plum tomatoes (cook for 5-7mn stirring) .
  6. Add 6 cups of water to the pot, add the cut veggies, add the fish already fried and lastly add
  7. The remaining half of the marinade Let simmer for 15 minutes for the fish and Juices to blend
  8. Remove the fish roe from the pot and start plating
  9. Then remove from the sauce the cooked veggies and add it to the plate.
  10. Add the pre-cooked or steamed broken rice to the boiling sauce
  11. Put the fire on low and let it reduce…should take about 15-30 mns depending on the nature of your rice. Your Thieboudienne is ready!
Now you need to serve it Senegalese style…like the locals… meaning: put the rice in a large plate or large serving bowl. Put the fish steaks in the middle of the rice and put all around it the veggies and fish steak. Add the cut lemon.

Waakye recipe (The African Rice and Peas)

Serves 6
600g black eyed beans soaked overnight
1.2 litres of water
1 teaspoon of bicarbonate soda (optional)
300g of washed basmati or long grain rice
1 teaspoon of salt
5 stalks of washed dried millet leaves ( this lends the Waakye a burgundy colour)
6 cleaned Waakye leaves for serving (optional)
You can get most ingredients from your local supermarket or specialist African grocers.
Soaked black eyed beans
Add the beans and water to a saucepan.
Place the saucepan on a medium heat and cook the beans for 40 minutes or until el dente ( meaning the bean still has a bite).
(The beans needs to be el dente as it will cook further with the rice).
 Millet leaves
Add the washed rice, millet stalks , bicarbonate of soda (optional) and salt.
Cover the saucepan and bring everything to a boil. Once it’s boiled , reduce the heat to a low setting, cover with a grease proof paper and the lid.
Cook for a further 25 minutes and turn the heat off.
Typically Waakye is served in leaves, which adds an aromatic flavour to the dish.
This is a perfect family sharing dish which is best  eaten together from the same bowl or leaves. Best with an iced cold water and a slither of lemon .








½ cup finely chopped scallions
½ cup red peppers, greens and oranges, diced
1 cup mixed vegetables
½ teaspoon cumin
1 tablespoon butter
1 ½ cups Jasmine rice
2 cups chicken broth


In a saucepan, sauté shallots, pepper, cumin and vegetables in butter. Add broth and bring to a boil.

Add rice and cook, stirring. Cover. Reduce heat to medium-low heat and cook until water is absorbed (about 20 minutes)


Jellof Rice


  • 2 cups of rice.
  • 1/2 cup chopped green beans.
  • 1/2 cup chopped carrots.
  • chicken breast.
  • 3 stock cubes.
  • 2 onions.
  • 4 red bell peppers.
  • salt to taste.
  • 1 tsp thyme.
  • 1 tsp garlic powder.
  • chicken stock.
  • 1 tbsp tin tomatoes.
  • 1/2 tsp chilli peppers.
  • 1/2 cup vegetable oil.
  • 1/2 tsp ginger powder.

before you cook the jellof rice.

  • shred the chicken breast.
  • in a bowl marinate the chicken breast with chilli peppers,1/2 tsp garlic powder,ginger and stock cubes.
  • heat 3 spoons of vegetable oil in a non sticky pan.
  • add the chicken and stir fry till the chicken is tender.
  • set the chicken aside.
  • now parboil the rice wash and drain,set aside.
  • blend the red bell peppers with onions set aside.


  • heat the half cup of vegetable oil with diced onions and stir fry for 2mins.
  • add the red bell pepper paste,tin tomatoes and stir fry for few minutes.
  • add the chicken stock,stock cubes,salt to taste,half tsp garlic and bring to boil.
  • now add the parboiled rice stir and allow to cook on low heat.
  • when 70% of the rice is done add the green beans, carrots and chicken breast,stir and allow to cook completely.
  • serve with coleslaw,fried chicken,plantains etc.




  • Palm fruit extract – either made from scratch or in a can
  • 1 Tsp Banga spices
  • Crayfish (optional)
  • Smoked fish
  • Oburunbebe stick (optional)
  • Beef stock
  • Salt
  • Knorr cubes
  • Rice
  • Chopped red onions
  • Dry or fresh pepper


  • Dissolve the palm fruit extract in enough water to cook the amount of rice you need. Add beef stock if you have, chopped onions, dry pepper, the Banga spices, the Obunrubebe stick, the smoked fish, crayfish, salt and seasoning cubes.
  • Bring this to a boil until you see patches of oil float to the top. Taste to be sure you are pleased with the flavour, turn down the heat and go wash the rice.
  • Add the washed rice to the pot
  • The rice grains will cook and absorb the palm fruit broth.
  • Let the rice cook till it gets soft. Serve immediately
  • Serve with a small portion of Banga soup if you have and also serve with fresh fish and prawns


Jollof Rice

Ingredients for Tomato Sauce
6large ripe red tomatoes, chopped
3 tbsp tomato paste
1 large red capsicum/bell pepper
1-2 scotch bonnet (or any red spicy chilli)
4 tbsp oil
1 onion, chopped
1/2 tsp garlic paste
1 tsp paprika powder
1 tsp salt
1/2 tsp black pepper powder
2 bay leaves
1 tsp .dried thyme
Ingredients for Rice
3 cups long grain rice
4 tbsp oil
2 tbsp butter
1 onion, chopped
2 bay leaves
1 tsp cumin powder (optional)
1/2 tsp turmeric powder
3 3/4 cup broth or water (if using water, add 2 chicken stock cubes like maggi or     knorrcubes to the recipe)
1/2 tsp garlic paste
salt to taste

First prepare the tomato sauce. This sauce forms the base of the rice dish and can be prepared up to a week ahead and frozen until needed. Put the tomatoes, capsicum and scotch bonnet in a blender and blend until smooth. Add the oil to a pot, allow it to heat up then add in the chopped onion and fry until softened. Then add the garlic paste and tomato paste. Stir them in and fry on medium heat for 2 minutes. Next add the blended tomato/pepper/chilli mixture, bay leaves, thyme, paprika powder, salt and pepper. Mix well and bring to a simmer. Then turn the heat down, cover and let this tomato sauce cook for about 25-30 minutes until thickened. Keep giving it an occasional stir until it’s done.

Now on to the rice. Wash the rice and then rinse off and change the water two or three times. This will get rid of excess starch from the grains. Then soak the rice for about 20 minutes.

Take a big pot, add the 4 tbsp of oil and allow it to heat up. Add the chopped onion and fry until soft.  Next add the garlic paste and bay leaves. Then add the tomato sauce that was cooked as described above plus the turmeric powder and cumin powder if you are using it. Mix well. Drain the rice that was soaking and add it into the pot.  Stir gently and allow the rice to absorb the vibrant tomato colour and flavour.