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Thiéboudienne

Name: Thiéboudienne
Total time: 2h
Yield: 6 servings
Cuisine: Senegal
Ingredients: 600g grouper or snapper steaks; 2 cups broken rice; Parsley, garlic, scotch bonnet (rof stuffing); 1 onion; 3 tbsp tomato paste; 2 tomatoes; Carrot, cabbage, cassava, eggplant, okra; Tamarind paste; Néré (yet/guedj) optional; Oil, salt, pepper

Senegal's national dish — broken rice braised in tomato-tamarind broth with stuffed fish and vegetables.

🐟

2h 6 servings Hard

Ingredients

• 600g grouper or snapper steaks
• 2 cups broken rice
• Parsley, garlic, scotch bonnet (rof stuffing)
• 1 onion
• 3 tbsp tomato paste
• 2 tomatoes
• Carrot, cabbage, cassava, eggplant, okra
• Tamarind paste
• Néré (yet/guedj) optional
• Oil, salt, pepper

Method

Step 1 of 714%

Blend parsley, garlic, chili and salt; slit fish and stuff with rof.

Swipe left/right to change step

1
Blend parsley, garlic, chili and salt; slit fish and stuff with rof.
2
Brown fish in oil; remove.
3
Sauté onion and tomato paste; add tomato and water.
4
Add vegetables and tamarind; simmer 25 min, removing each as tender.
5
Return fish briefly to warm; lift out.
6
Cook rinsed broken rice in the broth 25 min until red and tender.
7
Plate rice, fish and vegetables; spoon tamarind sauce over.