Thiebou Wekh White Thieboudienne
A traditional Senegalese white fish and rice dish featuring a savory herb-stuffed fish simmered with vegetables and fermented flavors.
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Ingredients
- 2 lbs White fish steaks (Grouper or Snapper)
- 3 cups Broken Jasmine rice
- 1 cup Parsley, garlic, and scotch bonnet pepper (Rof stuffing)
- 1/2 cup Vegetable oil
- 1 piece Guedj (Dried fermented fish)
- 1 piece Yet (Fermented sea snail)(optional)
- 1 lb Cassava, carrots, and eggplant (mixed vegetables)
- 2 tbsp Tamarind paste
- 1/2 head White cabbage
- 1 to taste Salt and black pepper
Instructions
- 1
Prepare the 'Rof' by blending parsley, garlic, scotch bonnet, and salt, then stuff this mixture into deep slits cut into the fish steaks.
- 2
Heat oil in a large heavy-bottomed pot and lightly brown the stuffed fish on both sides, then remove and set aside.
- 3
In the same oil, sauté the Guedj and Yet for a few minutes to release their pungent, savory aroma.
- 4
Add 1.5 liters of water to the pot along with the cassava, carrots, eggplant, and cabbage, bringing it to a boil.
- 5
Simmer the vegetables until tender, then remove them and the fermented fish from the broth and set aside with the cooked fish.
- 6
Stir the tamarind paste into the boiling broth and adjust the seasoning with salt and pepper.
- 7
Wash the broken rice thoroughly until the water runs clear, then add it to the boiling broth, ensuring the liquid level is about an inch above the rice.
- 8
Reduce heat to low, cover tightly, and steam for 20-25 minutes until the rice is tender and has absorbed all the flavors.
Nutrition per Serving
650
Calories
35g
Protein
85g
Carbs
18g
Fat
6g
Fiber
4g
Sugar
850mg
Sodium
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