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Thieboudienne (Senegal)

Name: Thieboudienne (Senegal)
Total time: 100 min
Yield: serves 6
Ingredients: 1 kg White fish fillet; 4 cloves Garlic; 1 bunch Parsley; 1 Chili pepper; 3 tbsp Neutral oil; 1 Onion; 3 tbsp Tomato paste; 2 Carrot; 1 Eggplant; 1/2 White cabbage; 400 g Rice

Preparation time: 1 h 40
Servings: serves 6

Ingredients

serves 6

White fish fillet — to buy1 kg
Garlic — to buy4 cloves
Parsley — to buy1 bunch
Chili pepper — to buy1
Neutral oil — to buy3 tbsp
Onion — to buy1
Tomato paste — to buy3 tbsp
Carrot — to buy2
Eggplant — to buy1
White cabbage — to buy1/2
Rice — to buy400 g

Preparation

Prepare the "rof": blend or pound together the garlic, parsley and chili until you get a fragrant green paste.
Gently slit the fish flesh with the tip of a knife to create small pockets, and slide the rof inside: this seasons the fish from within as it cooks.
Brown the stuffed fish in hot oil for 3-4 minutes per side, until nicely coloured. Set it aside on a plate.
In the same pot, cook the sliced onion and tomato paste for 5 minutes over medium heat.
Add the carrot, eggplant and white cabbage cut into large chunks, cover with water, bring to a boil then simmer covered for 25-30 minutes, until the vegetables are very tender.
Remove the vegetables and set them aside with the fish, then strain the cooking broth to keep only the liquid, well coloured and fragrant: this is the stock that will cook the rice and give it all its flavour.
Rinse the broken rice under clear water, add it to the strained broth back in the pot (top up with water if needed to cover the rice by about 1.5cm), bring to a boil then cover and cook over low heat 20-25 minutes without lifting the lid, until all the liquid is absorbed.
Let the rice rest 5 minutes off the heat, covered, before fluffing it with a fork: it should be tender but not sticky, infused with the fish's flavour.
Serve the rice with the stuffed fish and vegetables arranged on top.

Main

Thieboudienne (Senegal)

Preparation time: 1 h 40
Servings: serves 6

Ingredients

serves 6

White fish fillet — to buy1 kg
Garlic — to buy4 cloves
Parsley — to buy1 bunch
Chili pepper — to buy1
Neutral oil — to buy3 tbsp
Onion — to buy1
Tomato paste — to buy3 tbsp
Carrot — to buy2
Eggplant — to buy1
White cabbage — to buy1/2
Rice — to buy400 g

Preparation

Prepare the "rof": blend or pound together the garlic, parsley and chili until you get a fragrant green paste.
Gently slit the fish flesh with the tip of a knife to create small pockets, and slide the rof inside: this seasons the fish from within as it cooks.
Brown the stuffed fish in hot oil for 3-4 minutes per side, until nicely coloured. Set it aside on a plate.
In the same pot, cook the sliced onion and tomato paste for 5 minutes over medium heat.
Add the carrot, eggplant and white cabbage cut into large chunks, cover with water, bring to a boil then simmer covered for 25-30 minutes, until the vegetables are very tender.
Remove the vegetables and set them aside with the fish, then strain the cooking broth to keep only the liquid, well coloured and fragrant: this is the stock that will cook the rice and give it all its flavour.
Rinse the broken rice under clear water, add it to the strained broth back in the pot (top up with water if needed to cover the rice by about 1.5cm), bring to a boil then cover and cook over low heat 20-25 minutes without lifting the lid, until all the liquid is absorbed.
Let the rice rest 5 minutes off the heat, covered, before fluffing it with a fork: it should be tender but not sticky, infused with the fish's flavour.
Serve the rice with the stuffed fish and vegetables arranged on top.