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Thieboudienne
Thieboudienne, often considered the national dish of Mauritania, is a flavorful one-pot meal of fish, rice, and vegetables cooked in a rich tomato-based sauce. It's a communal dish symbolizing unity and is enjoyed widely along the coast.
🧂 Ingrédients
- 1.5 pounds White fish fillets(e.g., snapper, tilapia, grouper, cut into large chunks)
- 5 tablespoons Vegetable oil
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 0.5 bunch Parsley(chopped)
- 2 Bouillon cube(fish or vegetable)
- 3 tablespoons Tomato paste
- 18 ounces Tomatoes(fresh, mashed or pureed)
- 2 large Carrots(peeled and cut into chunks)
- 0.5 head Cabbage(cut into large pieces)
- 1 medium Eggplant(sliced)
- 1 medium Sweet potato(peeled and cubed)
- 1 medium Potato(peeled and cubed)
- 1 Bell pepper(sliced)
- 1 Scotch bonnet pepper(optional, for spice)
- 2 cups Rice(broken rice or jasmine)
- 4 cups Water or Fish Broth
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Instructions
- 1
Prepare the fish stuffing: In a mortar and pestle or small food processor, combine chopped parsley, half the minced garlic, a pinch of salt, and half a bouillon cube. Mash or process into a paste.
💡 Conseils de pro: This paste adds a layer of flavor to the fish. - 2
Season the fish chunks with salt and pepper. Stuff the fish with the parsley paste. If using fillets, spread the paste on top.
- 3
In a large pot, heat 3 tablespoons of oil over medium heat. Add the chopped onion and remaining minced garlic, sautéing until softened.
- 4
Add the tomato paste and mashed tomatoes to the pot. Cook, stirring, for about 10 minutes until the sauce thickens.
💡 Conseils de pro: This step develops the depth of the tomato base. - 5
Add the remaining bouillon cube and 2 cups of water or fish broth. Bring to a simmer.
- 6
Add the prepared fish to the sauce. Cover and simmer for about 15 minutes, or until the fish is cooked through. Remove the fish and set aside.
- 7
Add the carrots, cabbage, eggplant, sweet potato, potato, bell pepper, and scotch bonnet pepper (if using) to the pot. Add another 2 cups of water or broth, ensuring vegetables are mostly submerged. Cover and simmer until vegetables are tender.
💡 Conseils de pro: Ensure vegetables are cooked but not mushy. - 8
Remove the cooked vegetables from the pot and set aside with the fish. Strain the remaining liquid into a separate pot or bowl, discarding any solids.
- 9
Add the rice to the strained liquid. Add more water or broth if needed, ensuring the liquid is about 1 cm above the rice level. Bring to a boil, then reduce heat to low, cover, and cook until the rice is tender and has absorbed the liquid.
💡 Conseils de pro: Stir the rice occasionally to prevent sticking. - 10
Serve the rice in a large dish, topped with the cooked fish and vegetables.
💡 Conseils de pro
- ✓Using broken rice helps absorb more of the flavorful sauce.
- ✓Firm white fish like grouper or snapper holds up well in this dish.
- ✓Adjust the amount of tomato paste and fresh tomatoes to control the sauce's richness and color.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Some recipes include okra or cassava.
- A vegetarian version can be made with just vegetables and rice.
🏷️ Tags
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