Senegalese Fish Fond (Thieboudienne Base)

Origin: Senegal. A stock made by simmering fish, often bones and trimmings, with tomato paste, onion, and a local seasoning paste, forming the cooking liquid in which rice is later cooked for thieboudienne, Senegal’s national dish.

Flavor Profile: Savory and deeply fish-forward, with tomato providing acidity and body.

Culinary Uses: Base liquid for cooking the rice component of thieboudienne; also used as a base broth for other Senegalese fish stews.

Regional Variations: Coastal versions use a wider variety of fresh fish for the stock; some households add tamarind for extra tang.

Storage: Refrigerate 2–3 days given the fish content; freezes well for a couple of months.

Notes: Contains fish — flag for allergen purposes.