Senegal
Thieboudienne
Senegal's national dish: stuffed fish, tomato rice and a garden of vegetables. A feast in one pot.
120 minTime
38 gProtein each
mediumSpice
Make it your way
Grandma's wayStuffed fish, red broken rice and many vegetables.
The original697kcalsame
38 gproteinsame
7 gfibresame
120minutessame
Classic thieboudienne.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pound coriander, half the garlic, chilli and salt to a paste (rof). Cut slits in the fish and stuff with it.
- 2Fry the fish in hot oil until golden on both sides, then lift out.
- 3In the same oil, fry the onion and remaining garlic, then the tomato paste.
- 4Add water, stock cube, dried fish, tamarind and vegetables. Simmer, removing vegetables as they become tender, and return the fish for 10 minutes.
- 5Lift out the fish. Measure about 3 1/2 cups of the broth back into the pot, add the washed rice, cover and cook on low.
- 6Let the base catch for 5 minutes on low. Serve rice heaped with fish and vegetables, crispy bottom (xooñ) alongside.
Serve it like this
Spread the rice on a large platter, place fish in the centre and arrange vegetables around it, with lime wedges and chilli sauce.