Thieboudienne
Senegal's national dish — fish and vegetables over red broken rice.
Ingredients
- 1 kg White fish
- 3 cups Broken rice
- 4 tbsp Tomato paste
- 3 Onions
- 3 Carrots
- 300 g Cassava
- ½ Cabbage
- 2 Eggplant
- 1 cup Parsley
- 6 cloves Garlic
- 1 Scotch bonnet
- ¾ cup Oil
- 2 tbsp Tamarind
- 2 tsp Salt
- 8 cups Water
Method
- Make the stuffing — Blend the parsley, garlic, chili and salt into a green paste and push it into slits cut in the fish.
- Fry the fish — Brown the stuffed fish in oil, then lift out.
- Build the base — Fry the onion, add tomato paste and cook 10 minutes until darkened.
- Simmer — Add water and vegetables and cook until nearly tender, removing each as it is done.
- Cook the fish — Return the fish and poach 15 minutes, then lift it out carefully.
- Cook the rice — Add the broken rice to the red broth, cover and steam 25 minutes.
- Thieboudienne is ready — Mound the rice on a platter and arrange the fish and vegetables over it.