Main CourseDinner

Thieboudienne (Senegalese Fish and Rice)

Name: Thieboudienne (Senegalese Fish and Rice)
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: senegalese, west_african
Ingredients: 600 g thieboudienne fish cleaned, scaled, and cut into large pieces; 300 g white rice rinsed; 1 pcs yellow onion chopped; 3 clove garlic minced; 1 tbsp ginger grated; 3 tbsp tomato paste; 400 g canned crushed tomatoes; 3 tbsp vegetable oil; 2 pcs carrot peeled and cut into large chunks; 1 pcs eggplant cut into large chunks; 200 g cabbage cut into wedges; 200 g cassava peeled and cut into large pieces; 1 pcs bell pepper seeded and quartered; 1 pcs scotch bonnet pepper whole (optional); 1 pcs bay leaf; 1 pcs dried fish small, soaked and rinsed (optional, for flavor) (optional); 1 pcs maggi cube crumbled; 1 tsp salt; 0.5 tsp black pepper; 4 cup water; 2 tbsp parsley fresh, chopped; 2 clove garlic minced; 0.5 pcs scotch bonnet pepper minced (adjust to taste) (optional); 0.5 tsp salt; 0.25 tsp black pepper

Thieboudienne is the national dish of Senegal, featuring fish, rice, and a colorful array of vegetables cooked in a rich tomato sauce. This hearty and flavorful one-pot meal is perfect for a satisfying dinner.

An original recipe by Forkin

Total time: 2 hr 15 min
Serves: 4
Difficulty: Medium

Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gthieboudienne fish, cleaned, scaled, and cut into large pieces
300 gwhite rice, rinsed
1 pcsyellow onion, chopped
3 clovegarlic, minced
1 tbspginger, grated
3 tbsptomato paste
400 gcanned crushed tomatoes
3 tbspvegetable oil
2 pcscarrot, peeled and cut into large chunks
1 pcseggplant, cut into large chunks
200 gcabbage, cut into wedges
200 gcassava, peeled and cut into large pieces
1 pcsbell pepper, seeded and quartered
1 pcsscotch bonnet pepper, whole(optional)
1 pcsbay leaf
1 pcsdried fish, small, soaked and rinsed (optional, for flavor)(optional)
1 pcsmaggi cube, crumbled
1 tspsalt
0.5 tspblack pepper
4 cupwater

stuffing

2 tbspparsley, fresh, chopped
2 clovegarlic, minced
0.5 pcsscotch bonnet pepper, minced (adjust to taste)(optional)
0.5 tspsalt
0.25 tspblack pepper

Equipment

slotted spoon · large pot · dutch oven · cutting board · knife

The method

Step by step

1
Prepare the fish stuffing (Roff): In a small bowl, combine the parsley, garlic (stuffing), scotch bonnet pepper (stuffing), salt (stuffing), and black pepper (stuffing). Mix well.
About 5 min
Cook’s note: Wear gloves when handling scotch bonnet peppers.
2
Make incisions in the fish pieces and carefully stuff each piece with the Roff mixture. Set aside.
About 10 min
Cook’s note: Don't overstuff; a small amount in each incision is enough.
3
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
About 2 min
4
Lightly fry the stuffed fish pieces until golden brown on all sides, about 2-3 minutes per side. Remove the fish and set aside.
About 10 min
Cook’s note: Do not cook the fish through; it will finish cooking in the sauce.
5
In the same pot, add the yellow onion and sauté until softened, about 5 minutes.
About 5 min
Cook’s note: Scrape up any browned bits from the fish to add flavor to the sauce.
6
Stir in the garlic (minced) and ginger. Cook for 1 minute until fragrant.
About 1 min
7
Add the tomato paste and cook, stirring constantly, for 3-5 minutes until it darkens in color and loses its raw taste.
About 4 min
Cook’s note: Cooking the tomato paste properly deepens the flavor of the sauce.
8
Pour in the canned crushed tomatoes and water. Add the bay leaf, dried fish (if using), maggi cube, salt, and black pepper. Bring to a boil.
About 5 min
9
Add the carrots, eggplant, and cassava to the pot. Reduce heat to medium-low, cover, and simmer for 20 minutes.
About 20 min
Cook’s note: These vegetables take longer to cook, so add them first.
10
After 20 minutes, add the cabbage wedges and bell pepper to the pot. If using, add the whole scotch bonnet pepper.
Cook’s note: The whole scotch bonnet will infuse flavor without making the dish overly spicy, but be careful not to break it.
11
Carefully place the reserved fried fish pieces on top of the vegetables. Cover and continue to simmer for another 15 minutes, or until the vegetables are tender and the fish is cooked through.
About 15 min
Cook’s note: Avoid stirring too much once the fish is in to prevent it from breaking apart.
12
Once the fish and vegetables are cooked, carefully remove them from the pot and set aside on a platter. Leave the sauce in the pot.
About 5 min
Cook’s note: Use a slotted spoon to avoid removing too much sauce.
13
Stir the rinsed white rice into the simmering sauce in the pot. Ensure the rice is fully submerged. If needed, add a little more water to just cover the rice.
About 2 min
Cook’s note: The amount of liquid needed for the rice can vary, so adjust as necessary.
14
Cover the pot tightly and cook on low heat for 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
About 25 min
Cook’s note: Resist the urge to lift the lid, as this releases steam essential for cooking the rice.
15
Once the rice is cooked, fluff it gently with a fork.
About 1 min
16
To serve, spread the rice on a large serving platter and arrange the fish and vegetables on top. Ladle some extra sauce over everything.
About 2 min
Cook’s note: Traditionally, this dish is served communally from a single large platter.

Keep it good

Storage

Store leftover thieboudienne in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of water, until warmed through.