Thieboudienne Senegalese Fish And Rice
The national dish of Senegal, featuring marinated fish simmered in a rich tomato sauce with hearty vegetables and broken jasmine rice.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 lbs White fish steaks (Grouper or Snapper)
- 4 cups Broken Jasmine Rice
- 6 oz Tomato Paste
- 1 cup Vegetable Oil
- 1 large Cassava (peeled and chunked)
- 3 medium Carrots (peeled and halved)
- 1 small Eggplant (quartered)
- 1 whole Habanero Pepper
- 1/2 cup Parsley, Garlic, and Scallion paste (Rof)
- 2 oz Dried Salted Fish (Guedj)(optional)
- 2 tbsp Tamarind Pulp(optional)
- 2 units Bouillon Cubes
Instructions
- 1
Prepare the 'Rof' by stuffing the fish steaks with a blended paste of parsley, garlic, scallions, and chili.
- 2
Heat oil in a large heavy-bottomed pot and fry the stuffed fish until golden brown on both sides, then remove and set aside.
- 3
In the same oil, sauté onions and tomato paste for 10 minutes until the oil begins to separate and the paste turns dark red.
- 4
Add 6 cups of water, the bouillon, dried fish, and all vegetables (cassava, carrots, eggplant) to the pot and bring to a boil.
- 5
Reduce heat and simmer for 30 minutes until vegetables are tender; remove vegetables and a bit of sauce, then set aside.
- 6
Return the fried fish to the pot for 5 minutes to reheat, then remove the fish again to keep it firm.
- 7
Wash the broken rice thoroughly and add it to the remaining boiling sauce, ensuring the liquid level is about an inch above the rice.
- 8
Cover tightly and steam on low heat for 20-25 minutes until the rice is tender and has absorbed all the flavors, then serve with the fish and vegetables on top.
Nutrition per Serving
740
Calories
38g
Protein
85g
Carbs
28g
Fat
6g
Fiber
5g
Sugar
1100mg
Sodium
Ratings & Reviews
No ratings yet
