Thieboudienne Mauritanien
Fish and rice cooked in a tomato base with vegetables.
Ingredients
- 1 kg Fish steaks
- 3 cups Broken rice
- 4 tbsp Tomato paste
- 3 Onions
- 400 g Cabbage
- 3 Carrots
- 300 g Cassava
- 6 cloves Garlic
- 1 cup Parsley
- 1 Chili
- ½ cup Oil
- 2 tsp Salt
- 8 cups Water
Method
- Stuff the fish — Blend the parsley, garlic and chili and push the paste into slits cut in the fish.
- Fry — Brown the fish in oil and lift out carefully.
- Fry the paste — Cook the onion and tomato paste for 20 minutes until it darkens.
- Add vegetables — Add water, cabbage, carrot and cassava and cook 25 minutes, removing each as it softens.
- Return the fish — Poach 10 minutes, then lift out.
- Cook the rice — Add the broken rice to the remaining sauce, cover, and steam 25 minutes.
- Thieboudienne is ready — Serve the rice on a platter with the fish and vegetables arranged over it.