Thieboudienne (Fish and Rice) - The National Dish of Senegal
User Reviews
4.9
141 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 50 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
African
Thieboudienne (Fish and Rice) - The National Dish of Senegal
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This Senegalese version of jollof rice is incredibly tasty and hearty, and calls for a formal gathering of people to dine together from one plate.
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Ingredients
- 3 fish grouper, pike, hake, tilapia are popular choices
- 500 g broken rice
- 1 tablespoon dried parsley
- 2 shallots diced
- 1 eggplant thickly sliced
- 1 cabbage sliced
- 1 cassava root peeled and cut into chunks
- 1 tbsp nététou
- 200 g dried fish
- 1 cup groundnut oil
- 500 g tomato paste
- 1 can peeled tomatoes
- 4 bay leaves
- 1 large carrot peeled and chopped
- 1 sweet potato peeled and chopped into large chunks
- 1 large onion chopped
- 6 okras
- 4 chopped garlic
- 3 habanero or scotch bonnets
- 1 lime sliced
- salt
- pepper
- 2 stock cubes
Instructions
- Grind the parsley, garlic cloves, shallots, hot peppers, stock cubes, and salt with a mortar and pestle or food processor.
- Wash, rinse, and dry the fish, then set aside. Make 2 to 3 deep diagonal cuts in each fish. Then proceed to stuff each fish cut with the mixture. Set aside for 30 minutes.
- Heat the vegetable oil in a deep fry pan to 170° C/ 340° F. Deep fry the fish for 5 minutes, flipping it on each side. Remove the fish and set it aside.
- Grind the remaining stock cube, dried fish, and nététou using a blender.
- Pour the powder mixture, tomato paste, and peeled tomatoes into the pan. Add salt and pepper and fry for 5 minutes. Add the bay leaves and 1 cup of water. Simmer for 15 minutes over low heat.
- Add the stuffed or marinated fish to the above fried sauce and soak for 10 minutes then remove.
- Add the chopped vegetables to the pot except the okra and simmer for 15–20 minutes till tender. Then add the okra with a little bit of water and simmer for 3 minutes. After 3 minutes, remove the okra.
- Put the previously rinsed rice in a different pot, add enough water to cover, a little bit above the rice level.
- Cook for 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 the rice, vegetables, and fish pieces on each plate. Serve hot with lemon slices.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
141 reviews
Excellent
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