Senegal / Main
Thieboudienne
Rice cooked in the tomato broth from the fish, with herb-stuffed fish and vegetables. Senegal's national dish.
Ingredients
- Grouper or sea bream, in steaks1 1/2 kg
- Broken rice700 g
- Parsley60 g
- Garlic8 cloves
- Chilli2
- Tomato paste150 g
- Onions3
- Cassava400 g
- Cabbage400 g
- Carrots3
- Aubergines2
- Okra200 g
- Tamarind2 tbsp
- Vegetable oil150 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Pound the parsley, garlic, chilli and salt into the rof paste and press it into slashes cut in the fish.
Fry the fish three minutes a side and set it aside.
In the same oil fry the onion until soft, add the tomato paste and cook five minutes, until it darkens.
Add two litres of water, the tamarind and the vegetables and cook twenty-five minutes.
Return the fish to the pot for ten minutes, then lift it and the vegetables out and keep them warm.
Add the rinsed rice to the remaining broth — twice as much liquid as rice — and cook covered for thirty minutes without stirring.
Turn the rice onto a large platter with the fish and vegetables on top. Share out the caught layer from the bottom separately.
