Thieboudienne
The Quirky Foodster Team
Ingredients
- Whole white fish, cleaned and cut into steaks — 1 kg (2.2 lb)
- Parsley, garlic and pepper paste (rof) — 2 tbsp
- Tomato paste — 2 tbsp
- Onion, chopped — 1
- Tomatoes, chopped — 3
- Cabbage Wedge — 1
- Carrots, chopped — 2
- Eggplant, halved — 1
- Sweet Potato, chopped — 1
- Cassava, chopped — 100 g (3.5 oz)
- Water — 1.5 L (6 cups)
- Broken rice, rinsed — 600 g (3 cups)
- Vegetable oil, for frying
- Salt and black pepper, — to taste
Method
- Make small pockets in the fish and stuff each with a little of the rof paste; season the fish with salt and pepper.
- Heat oil in a very large pot and fry the fish pieces briefly until lightly browned; set aside.
- In the same pot, sauté the onion until softened, then stir in the tomato paste and chopped tomatoes.
- Add the water and bring to a simmer.
- Add the cabbage, carrots, eggplant, sweet potato and cassava, simmering 20-25 minutes until nearly tender.
- Return the fish to the pot and simmer a further 15 minutes.
- Remove the fish and vegetables, setting aside; strain and reserve the flavourful broth.
- Add the rinsed rice to the pot with enough reserved broth to cook it, simmering covered for 20-25 minutes until tender.
- Serve the rice topped with the fish and vegetables.
Introduction: Senegal's national dish: fish and rice cooked together with vegetables in a richly flavoured tomato sauce.
Cultural Background: Thieboudienne is widely celebrated as Senegal's national dish, its name meaning 'rice and fish' in Wolof, a labour of love combining stuffed fish, vegetables and rice all simmered together in one pot for a deeply satisfying meal.
Tips: Stuffing the fish with the rof paste is essential for authentic flavour throughout the dish. Cook the rice in the reserved flavourful broth rather than plain water for the best result.
Variations: Add tamarind paste to the sauce for a traditional tangy version (thieboudienne rouge vs. thieboudienne blanc, the lighter version without tomato); use whatever seasonal vegetables are available.
Storage: Store components separately in airtight containers in the refrigerator for up to 2 days.
Reheating: Reheat gently in a covered pot over low heat with a splash of water or stock, stirring occasionally.
Nutrition: Approx. 520 kcal, 28 g protein, 65 g carbohydrate, 16 g fat per serving.
FAQs:
Q: What is rof?
A: A fragrant paste of parsley, garlic and pepper used to stuff the fish, essential to thieboudienne's signature flavour.
Q: Why is thieboudienne considered Senegal's national dish?
A: Its communal, one-pot preparation and combination of fish, rice and vegetables represent the heart of Senegalese home cooking.
- Whole white fish, cleaned and cut into steaks — 1 kg (2.2 lb)
- Parsley, garlic and pepper paste (rof) — 2 tbsp
- Tomato paste — 2 tbsp
- Onion, chopped — 1
- Tomatoes, chopped — 3
- Cabbage Wedge — 1
- Carrots, chopped — 2
- Eggplant, halved — 1
- Sweet Potato, chopped — 1
- Cassava, chopped — 100 g (3.5 oz)
- Water — 1.5 L (6 cups)
- Broken rice, rinsed — 600 g (3 cups)
- Vegetable oil, for frying
- Salt and black pepper, — to taste
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