🇸🇳 Senegal recipe
Mbakhalou
Mbakhalou is one of the most complex and celebratory dishes in the Senegalese repertoire. This grand rice dish brings together dried fish, smoked catfish, black-eyed peas, and tamarind in a deeply layered tomato-based sauce. Every element is cooked separately and then combined, building an extraordinarily rich flavor profile. Reserved for special occasions and large gatherings, Mbakhalou represents the height of Senegalese culinary ambition.
Prep2 hrs 30 mins
Cook1 hr 30 mins
Serves10
Difficultyhard
Ingredients
- 1kg broken rice, washed and drained
- 300g dried fish (guedj), soaked for 2 hours and deboned
- 200g smoked catfish (kong), broken into pieces
- 200g dried black-eyed peas, soaked overnight and cooked until tender
- 100g roasted peanut powder
- 200g tomato paste
- 100ml tamarind juice (from 50g tamarind pulp soaked in water)
- 4 tablespoons vegetable oil
- 4 large onions, finely chopped
- 6 cloves garlic, minced
- 2 scotch bonnet peppers, whole
- 3 bay leaves
- 2 tablespoons fermented locust beans (nététou)
- 2 fish stock cubes
- 1 tablespoon black pepper
- Salt to taste
- 2 liters water
Method
12 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 460
- Protein
- 24 g
- Carbs
- 48 g
- Fat
- 18 g
