I am trying not to start my recipe posts with the usual “I love…”, so here goes my attempt. Once upon a time, I was introduced to a Senegalese restaurant in downtown Baltimore by one of my dear Cameroonian friends. This trip created a soft spot in my food heart (aka my belly) for Senegalese cuisine. As a Nigerian myself, I thought that nothing could rival Nigerian food in this spot, but after I tasted the National dish of Senegal, Thieboudienne (also known as Ceebu Jen, riz au poisson, thiébou dieune, tíe biou dienne and thieb-ou-djien) , there was a mini war for my food heart. This Thieboudienne recipe is a mouth watering rice and fish dish that is like nothing I had before.
Sombi (Senegalese coconut rice pudding), is my favorite type of rice pudding. It is a very easy coconut rice pudding to make and is traditionally served warm, however in the warmer months it can also be served cold. Let me tell you why I serve it cold sometimes and how to make it.