🇸🇳 Senegal recipe
Thieboudienne
The undisputed national dish of Senegal and a UNESCO-recognized cultural heritage treasure. Thieboudienne, meaning 'rice with fish' in Wolof, features broken rice slow-cooked in a concentrated tomato and fish broth alongside stuffed whole fish and a medley of seasonal vegetables. Originating from Saint-Louis, this dish is the heart and soul of Senegalese cuisine, prepared with pride in homes across the country every day.
Prep2 hrs 30 mins
Cook1 hr 30 mins
Serves8
Difficultyhard
Ingredients
- 1kg broken jasmine rice, washed and drained
- 1 large whole grouper or sea bass (about 1.5kg), cleaned and scored
- 200g tomato paste
- 4 tablespoons vegetable oil
- 3 large onions, finely chopped
- 6 cloves garlic, minced
- 1 bunch flat-leaf parsley, finely chopped
- 2 scotch bonnet peppers, whole
- 1 large eggplant, cut into thick rounds
- 2 large carrots, peeled and halved lengthwise
- 1 small cabbage, quartered
- 3 large cassava pieces, peeled and cut into chunks
- 2 sweet potatoes, peeled and quartered
- 200g pumpkin, cut into large chunks
- 4 pieces dried okra (optional)
- 100g dried fish (guedj), soaked and deboned
- 3 tablespoons fermented locust beans (nététou)
- 2 tablespoons tamarind paste
- 2 fish stock cubes
- 1 tablespoon black pepper
- Salt to taste
- 2 liters water
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 480
- Protein
- 28 g
- Carbs
- 48 g
- Fat
- 18 g
