Thieboudienne Penda Mbaye

Instructions

1. 1

   Prepare the 'Rof' by blending parsley, garlic, salt, and pepper; make incisions in the fish and stuff them with this mixture.

2. 2

   Heat oil in a large heavy-bottomed pot and fry the stuffed fish until golden on both sides, then remove and set aside.

3. 3

   In the same oil, fry the tomato paste for 5-10 minutes until it darkens slightly to develop the deep red color characteristic of Penda Mbaye's style.

4. 4

   Add 2 liters of water, the dried fish, and all the vegetables (cassava, carrots, eggplant, cabbage) to the pot and simmer for 30 minutes.

5. 5

   Carefully remove the cooked vegetables and a bit of the sauce once tender; return the fried fish to the pot briefly to reheat, then remove it again.

6. 6

   Wash the broken rice thoroughly until the water runs clear, then steam it over the boiling broth for 15 minutes using a steamer basket.

7. 7

   Adjust the salt in the broth, then add the pre-steamed rice directly into the liquid, ensuring the water level is just an inch above the rice.

8. 8

   Cover tightly and cook on very low heat for 20-25 minutes until the rice is tender and a crust (khon) forms at the bottom; serve the rice topped with the fish and vegetables.