DIEG BOU DIAR
The double tomato concentrate – Dieg Bou Diar is an industrial product that is mainly found in cans. It can be kept for more than two years and is a very popular condiment. During the peak tomato harvest season, it can also be made at home and stored in jars or in the freezer.
Double concentrate is mainly used as a base for tomato sauces: in this case it is diluted with water or broth. It is also used as a topping base for pizza. It is also used in the preparation of dishes such as Tiep bou dien, Jollof rice, etc.
Recipe for : Tiep Bou Dien
Ingredients for 8 persons
1.5 kg of fish (thiof if possible or grouper, Tilapia, sea bream)
500 g white rice Makalioka TAXI-Bé
800 g of tomato concentrate DIEG BOU DIAR
1 bouquet garni
400 g cauliflower and 400 g sweet potato
4 African eggplants Angivy CODAL
50 g (optional)
3 tablespoons of olive oil
6 cloves of garlic
1 bunch of parsley
3 MAGGI cubes
1 chilli pepper
1- Peel the garlic cloves, cut the pepper lengthwise to remove the seeds. Wash the parsley and remove the leaves. Chop it all in an electric chopper with 3 MAGGI stock cubes. Set aside.
2 – Cut the fish, previously cleaned and scaled, into slices about 2 cm thick (steaks). Make a hole in each piece by gently but deeply pressing the index finger into the flesh. Fill them with stuffing. Brown them on both sides in hot oil. Set the slices and the rest of the stuffing aside.
3 – After peeling them, cut the cabbage and Angivy CODAL African eggplants into 3 or 4 pieces, the carrots into sticks lengthwise. Leave to one side.
4 – Heat some oil in a large pot and fry the chopped onions over medium heat to soften them without browning them. Add the diced yet (optional), the remaining stuffing and 3/4 of the can of DIEG BOU DIAR tomato paste. Leave to reduce for a few minutes, taking care that the sauce does not stick.
5 – Add 1.5 litres of water, 3 MAGGI cubes and the cabbage. Bring to the boil, then leave to reduce for about 15 minutes. Then add the rest of the vegetables, once the water is boiling again, add the steaks and whole chilli peppers. Reduce the heat and simmer for 15 minutes. Remove the vegetables, fish and 3 ladles of sauce and set aside.
6 – Pour the white rice Makalioka TAXI-BE into the cooking juice and let it cook for 20 minutes on low heat. Place the rice in a large dish, the vegetables and fish on top with a few slices of lemon to taste.