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Thieboudienne (Fish and Rice) – The National Dish of Senegal

Thieboudienne (Fish and Rice) - The National Dish of Senegal

Chef's Pencil Staff
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.
4.90 from 47 votes
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine African, senegalese
Servings 6 servings

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
  • 2 x250g 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 degrees Celsius. 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

Thieboudienne (Fish and Rice) – The National Dish of Senegal
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