Senegalese Thieboudienne (Rice with Fish and Vegetables)

  • Total time - 2 hours 30 minutes
  • Preparation - 30 minutes
  • Cooking time - 2 hours
  • Servings: 6
  • Country: Senegal
A rich bowl of Senegalese Thieboudienne with rice, fish, and vegetables.

Thieboudienne is more than just a dish; it's a symbol of community and the richness of Senegalese culture. This unique meal is traditionally served on a large platter and is shared among family and friends. The key to the authentic flavor lies in the rich tomato sauce, which is cooked with the vegetables and fish to allow all the flavors to meld together perfectly. If you want to transport yourself directly to West Africa, this recipe is for you.

Ingredients

For the fish and Rof paste

  • 1 kg whole white fish (e.g., tilapia, grouper)
  • 5 garlic cloves
  • 0.5 cups fresh parsley, chopped
  • 1 hot chili pepper
  • salt and black pepper
  • vegetable oil

For the stew

  • 1 large onion, sliced
  • 3 tablespoons tomato paste
  • 400 g canned crushed tomatoes
  • 2 carrots, cut into large chunks
  • 0.5 cabbage, quartered
  • 1 sweet potatoes, peeled and cut
  • 200 g cassava or other root vegetables
  • 1 bay leaf
  • broth or water

For the rice

  • 2 cups short-grain rice (e.g., broken rice)

Instructions

Step 1: Prepare the fish and Rof paste

Clean and pat dry the fish, making a few slits in it. In a mortar and pestle or food processor, mash the garlic, parsley, and chili pepper into a thick paste. Stuff some of this paste into the slits in the fish. Rub the rest of the paste on the fish. Season with salt and pepper.

Step 2: Fry the fish and make the base

In a large pot or Dutch oven, heat the oil and fry the fish on both sides until golden brown. Remove it from the pot and set it aside.

In the same pot, add the sliced onion and sauté until soft. Add the tomato paste and crushed tomatoes and cook for 10-15 minutes until the mixture is richer and darker. Add water, the bay leaf, and the rest of the Rof paste.

Step 3: Cook the vegetables and rice

Add the harder vegetables (carrots, cassava) to the pot and cook for about 30 minutes. Then add the softer vegetables (cabbage, sweet potatoes) and continue to simmer until everything is tender.

Carefully remove the vegetables from the pot. Place the fried fish back into the broth. Add the rinsed rice to the pot and simmer over low heat until the liquid is absorbed and the rice is tender (about 20-30 minutes). Carefully remove the fish so it doesn't fall apart.

Step 4: Serving

Place a layer of rice on a large serving platter. Arrange the vegetables and fish on top of the rice. Serve the remaining sauce separately for people to add as they like. Serve hot.