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Senegalese Tbu Ginard with Chicken and Rice
A traditional Senegalese dish, Tbu Ginard combines chicken marinated in a fragrant sauce (nocos) with broken rice and vegetables. The recipe includes preparing the nocos, marinating the chicken, slow cooking, and rice absorption for a richly flavored and very convivial result.
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Cost Breakdown
Critical Success Points
- • Prepare the nocos to achieve the right texture
- • Brown the chicken to develop flavors
- • Cook the chicken and vegetables for 45 minutes
- • Cook the rice until the liquid is fully absorbed
Safety Warnings
- • Watch out for hot oil splatters when frying the chicken
- • Handle raw chicken with separate utensils to avoid cross-contamination
- • Boiling water can cause burns – handle with care
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