Senegalese Thieboudienne

Ingredients

• 6 firm white fish steaks (e.g. grouper, hake)
• Big bunch parsley, blended with 4 garlic cloves, 1 chilli — stuff into fish slits
• 3 cups broken rice (or basmati)
• 3 tomatoes
• 3 tbsp tomato paste
• 1 onion
• 1 cabbage chunk
• 2 carrots
• 1 aubergine
• 2 sweet potatoes
• 1 yuca (optional)
• 3 tbsp oil
• Stock
• Salt and pepper

Instructions

1. Cut slits in the fish; stuff with the herb paste.
2. Brown the fish in oil; lift out.
3. Soften the onion, add tomatoes and tomato paste; cook 10 minutes.
4. Add 2 litres stock; bring to a boil.
5. Add the vegetables (chunky); simmer 30 minutes until tender; lift out.
6. Return the fish to the broth; cook 8 minutes; lift out.
7. Add the rice to the rich broth; simmer covered 25 minutes.
8. Serve in a giant platter: rice in the middle, fish and vegetables around the edge.

Serving suggestions

• Eat with hands or a spoon, sharing.

Storage & reheating

Best fresh; keeps 1-2 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions