Thiéboudienne

Senegal’s national dish: herb-stuffed fish and vegetables, with broken rice cooked in the rich tomato broth.

Prep 40 min · Cook 90 min · Intermediate · $30.00 CAD

Ingredients

• 1.2 kg Firm white fish steaks (grouper, sea bass or snapper)
• 1 bunch Fresh parsley
• 6 clove Garlic cloves
• 4 Spring onions
• 1 Scotch bonnet peppers
• 1 tsp Ground black pepper
• 3 cup Broken rice
• 0.5 cup Vegetable oil
• 2 Onion
• 4 tbsp Tomato paste
• 300 g Cassava, peeled, in big chunks
• 3 Carrots, halved
• 0.25 Cabbage, in wedges
• 300 g Pumpkin or butternut squash, in chunks
• 1 Eggplant, quartered
• 6 Okra
• 2 cube Fish stock cubes
• 2 leaf Bay leaves
• 1 tsp Salt
• 2 Limes, in wedges

Cook it step by step

1. Make the rof (green herb paste)
2. Stuff the fish
3. Brown the fish
4. Make the tomato base
5. Simmer the vegetables, then the fish
6. Lift out the fish and vegetables
7. Cook the rice in the broth
8. Build the platter