West African

Thieboudienne

Name: Thieboudienne
Total time: 130 min
Yield: 4 servings
Cuisine: West African
Ingredients: 3 cups broken rice; 1 large whole fish (grouper or snapper) cut into steaks; 1/2 cup tomato paste; 1 cup peanut oil; 2 onions; 4 cloves garlic; 1 small cabbage; 2 carrots; 1 eggplant; 1 cassava root; parsley; 2 scotch bonnets

Senegal's national dish — fish and vegetables nestled into tomato-stained broken rice, slow-cooked in one pot until every grain absorbs the sea-kissed, spiced broth.

130 minutes

Serves 4

Main

Contains common allergens

Fish Peanut Seafood

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Instructions

5 steps

1
Prepare the Rof (Marinade): Blend parsley, garlic, half an onion, and a scotch bonnet. Stuff this mixture into deep slits cut into the fish steaks. Marinate for 30 minutes.

2
Fry the Fish: Heat the peanut oil in a large heavy pot. Sear the fish steaks until golden brown on both sides. Remove the fish and set aside.
3
Build the Sauce: In the same oil, sauté the remaining chopped onions. Add the tomato paste and fry for 5-7 minutes. Pour in 4 cups of water and bring to a rolling boil.
4
Cook Vegetables and Fish: Add the peeled, whole vegetables (cabbage, carrots, eggplant, cassava) and return the fish to the pot. Simmer gently for 30 minutes. Carefully remove the fish and vegetables so they don't break apart; set aside.
5
Cook the Rice: Wash the broken rice thoroughly. Stir the rice into the remaining flavorful broth (adjust liquid level if needed). Cover tightly and cook on low heat for 40 minutes. Serve the rice topped with the arranged vegetables and fish.

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