Thieboudienne (Fish and Rice) - The National Dish of Senegal
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 35 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
Description
Thieboudienne (Fish and Rice) is Senegal's national dish, centering on fish marinated with a mix of parsley, garlic, shallots, and hot peppers, then deep-fried to create a flavorful crust. The fish is briefly soaked in a simmered tomato paste sauce enriched by dried fish and fermented locust bean powder, contributing depth to the base. A variety of vegetables including eggplant, cassava, cabbage, carrots, sweet potato, and okra are then cooked in this sauce until tender, allowing their distinct textures to complement the fragrant fish.
The dish balances aromatic heat and tang with the natural sweetness of the tomato base and the savory notes from the stock cubes and dried fish. The step of stuffing the fish with a herb and spice paste before frying ensures intense flavor throughout. Simmering the vegetables in the tomato sauce melds their flavors and softens them just right without overcooking.
Thieboudienne is served as a one-pot meal combining protein, starch, and vegetables that provides both comfort and complexity. Its preparation involves multiple stages, including marinating and frying the fish and slowly simmering the sauce and vegetables to achieve the signature taste and texture.
Ingredients
- 3 fish grouper, pike, hake, tilapia are popular choices
- 500 g broken rice
- 1 tablespoon parsley dried
- 2 shallot diced
- 1 eggplant thickly sliced
- 1 cabbage sliced
- 1 cassava root peeled and cut into chunks
- 1 tbsp netetou
- 200 g dried fish
- 1 cup groundnut oil
- 500 g tomato paste
- 1 peeled tomatoes canned
- 4 bay leaf
- 1 carrot peeled and chopped, large
- 1 sweet potato peeled and chopped into large chunks
- 1 onion large, chopped
- 6 okra
- 4 garlic chopped
- 3 habanero pepper or scotch bonnet pepper
- 1 lime sliced
- salt
- black pepper
- 2 stock cube
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
User Reviews
Overall Rating
4.9
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