Thieboudienne
Senegal's national dish and one of West Africa's greatest rice preparations — fish and vegetables stuffed with rof (a paste of parsley, garlic and chilli) braised in a rich, deeply savoury tomato-based stock, the fish removed and the broken rice cooked in the fragrant broth until each grain is separately flavoured. Serves as a communal centrepiece.
- Total
- 50 min
- Serves
- 6
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Rof: blend parsley, garlic, scotch bonnet and black pepper to a thick paste. Make deep cuts in the fish steaks and stuff the rof into each cut.
About 5 min
Fry the stuffed fish in hot oil until golden on both sides. Remove. In the same oil, fry onion until caramelised. Add tomato purée and crushed tomatoes; cook down 15 minutes until very thick.
About 11 min
Add stock, nététou if using, and all vegetables. Return the fish to the pot. Simmer 20 minutes until fish is cooked and vegetables are tender. Carefully remove fish and vegetables; keep warm.
About 11 min
Measure the remaining broth in the pot. You need roughly 1.5× the volume of rice. Adjust with water if needed. Bring to a boil.
About 11 min
Add the rice to the broth. Stir well. Cook covered over medium heat for 20 minutes, stirring occasionally, until the rice has absorbed all the liquid. Lower heat to minimum; steam 10 minutes.
About 11 min
Serve the rice mounded in a large communal bowl or platter. Arrange the fish and vegetables on top. The rice at the very bottom of the pot — called xoñ, intentionally slightly caramelised and crusty — is a prize and served separately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 36 g
- Carbs
- 72 g
- Fat
- 12 g
- Fibre
- 6 g
- Sugar
- 8 g
- Sodium
- 820 mg
Contains: fish
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Recipe by Boon Tools.