Dahinou Saloum is a traditional Senegalese recipe for a classic one-pot dish of steamed rice and steamed ground peanuts flavoured with a sauce of smoked and dried fish in a tomato, chilli and onion sauce. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Dahinou Saloum.
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Also known as Dakhine saloum or Mbakhalou saloum, this is a classic Senegalese one pot dish dish of steamed rice and steamed ground peanuts flavoured with a sauce of smoked and dried fish in a tomato, chilli and onion sauce that's served on a bed of rice.
Break the smoked and dried fish into small pieces, wash thoroughly and remove as many bones as possible.
Heat the oil in a large pot, add the pieces of smoked fish and the chopped onion. Stir to combine then fry for about 5 minutes, stirring occasionally, until browned. Add the diced tomatoes, stir to combine and cook for 2 minutes.
Blend together the garlic, a pinch of salt, a generous pinch of chilli powder, 1 tsp black pepper and the stock cubes to form a paste. Add this to the oil and stir to combine then add the chillies. Cover, reduce the heat and simmer for 45 minutes.
In the meantime, wash the rice until the water runs clear. Add the rice and peanut powder to a couscousier (or steamer basket) and steam over a pan of boiling water for about 15 minutes.
Gradually stir the rice and ground peanuts into the sauce. Cover and cook gently for 30 minutes without stirring. When the rice is tender and the sauce has been absorbed, the Dahinou Saloum is ready.
