Thieboudienne
User Reviews
3
2 reviews
Average
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
6 people
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Course
Main Course
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Cuisine
African
Thieboudienne
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Thieboudienne Is the Senegalese national dish. It is prepared with rice, fish, vegetables, tomatoes and various spices like nététou.
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Ingredients
- 3 to 4 whole lean fish grouper, sea bream, bass, pike, hake, tilapia or snapper, with firm flesh
- 1 bunch parsley , chopped
- 2 shallot minced
- 4 cloves garlic , pressed
- 4 hot peppers (Scotch Bonnet or habanero), chopped
- 2 beef cubes (or vegetable cubes)
- 1 (1-inch) piece netetou
- 2 small dried fish (guedj)
- 1 cup vegetable oil
- 1 onion , chopped
- 4 tablespoons tomato paste
- 1 (16 oz.) can tomatoes peeled
- 4 bay leaf
- 2 carrot peeled and cut into chunks
- 2 potato or sweet potatoes), peeled and cut into chunks
- 1 eggplant , thickly sliced
- 1 cabbage , cut into wedges
- 1 cassava root peeled and cut into chunks
- 6 okra
- 4 cups broken rice (or jasmine rice)
- 1 lime , sliced
- salt
- black pepper
Instructions
- Prepare fish stuffing. Mix parsley, 2 garlic cloves, shallots, 2 hot peppers, stock cube and salt with a mortar and pestle. Set aside.
- Clean the fish if necessary. Rinse and dry with paper towels. Make 2 to 3 deep diagonal cuts in each fish. Stuff each fish cut with the mixture.
- Heat the vegetable oil in a deep skillet. Fry fish for 6 to 7 minutes on each side and set aside.
- Reduce heat and add the remaining 2 garlic cloves and onion. Add the remaining 2 peppers and mix for 5 minutes.
- Meanwhile, grind the remaining stock cube, dried fish and nététou using a food processor.
- Pour the powder, tomato paste and peeled tomatoes in the pan. Add salt and pepper. Simmer for 5 minutes. Add the bay leaves and 1 cup (250ml) of water. Simmer for 15 minutes over low heat.
- Add the vegetables to the pot and simmer for 30 minutes. Remove the vegetables as they are cooked through but still firm and reserve.
- Add the rice, previously rinsed and add enough water to cover the rice, about 4 cups (1l).
- Cook 20 to 30 minutes uncovered. Stir occasionally while cooking.
- Add the vegetables and fish back to the pan and cook for an additional 5 minutes.
- Place rice and vegetables and fish pieces on each plate. Serve hot with lemon slices.
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2 reviews
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