Senegalese-style Nasi Gandul

Ingredients

In the Senegalese-style Nasi Gandul, we have incorporated Senegalese spices and ingredients to give the dish a distinct Senegalese flavor profile. The original Indonesian Nasi Gandul typically uses Indonesian spices and ingredients, but we have adapted it to include Senegalese flavors such as yassa spice blend, thieboudienne sauce, and Senegalese vegetables. These additions bring a unique twist to the dish, creating a fusion of Indonesian and Senegalese cuisines. We alse have the original recipe for Nasi gandul, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 lb (450g) chicken, beef, or vegetables 1 lb (450g) chicken, beef, or vegetables
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon yassa spice blend 1 tablespoon yassa spice blend
• 2 tablespoons thieboudienne sauce 2 tablespoons thieboudienne sauce
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 24g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
2. 2.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the chicken, beef, or vegetables to the pot and cook until browned.
4. 4.
   Stir in the yassa spice blend and thieboudienne sauce, coating the meat or vegetables evenly.
5. 5.
   Add the diced tomatoes and bell pepper to the pot and cook for a few minutes until they soften.
6. 6.
   Pour in the chicken or vegetable broth and bring it to a boil.
7. 7.
   Add the soaked rice to the pot and season with salt and pepper to taste. Stir well to combine.
8. 8.
   Reduce the heat to low, cover the pot, and let the rice simmer for about 20 minutes or until cooked and fluffy.
9. 9.
   Once the rice is cooked, fluff it with a fork and garnish with fresh cilantro.
10. 10.
    Serve the Senegalese-style Nasi Gandul hot and enjoy!

Treat your ingredients with care...

• Chicken or beef — Make sure to cook the meat thoroughly to ensure it is tender and safe to consume.
• Yassa spice blend — If you can't find yassa spice blend, you can make your own by combining equal parts of onion powder, garlic powder, paprika, black pepper, and dried thyme.
• Thieboudienne sauce — If thieboudienne sauce is not available, you can substitute it with a mixture of tomato paste, lemon juice, and a pinch of cayenne pepper for a similar flavor.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the dish.
• You can add additional vegetables such as carrots or peas for extra color and nutrition.
• Serve the Senegalese-style Nasi Gandul with a side of Senegalese hot sauce for an extra kick of flavor.
• If you prefer a vegetarian version, substitute the meat with tofu or tempeh.
• Leftover Senegalese-style Nasi Gandul can be refrigerated and enjoyed as a delicious lunch the next day.

Serving advice

Serve the Senegalese-style Nasi Gandul as a main course, accompanied by a fresh salad or steamed vegetables. It pairs well with a side of Senegalese hot sauce for those who enjoy a spicy kick.

Presentation advice

To enhance the presentation, garnish the Senegalese-style Nasi Gandul with a sprinkle of fresh cilantro and serve it in a colorful dish. You can also serve it in individual bowls for an elegant touch.