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Thieboudienne
Fish and Rice
The national dish of Senegal, widely enjoyed in Gambia, Thieboudienne is a flavorful one-pot meal of fish, rice, and vegetables cooked in a rich tomato-based sauce.
ð§ ææ
- 1.5 kg Whole fish (e.g., red snapper, grouper)(cleaned and cut into large pieces)
- 2 large Onions(chopped)
- 6 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 150 g Tomato paste
- 400 g Chopped tomatoes
- 120 ml Vegetable oil
- 1.5 liters Fish stock or water
- 3 medium Carrots(peeled and cut into large chunks)
- 300 g Cassava(peeled and cut into large chunks)
- 2 medium Sweet potatoes(peeled and cut into large chunks)
- 1/4 head Cabbage(cut into wedges)
- 150 g Okra(trimmed)
- 500 g Rice (long-grain)(rinsed until water runs clear)
- 2 Bay leaves
- 1 tsp Thyme
- to taste Salt
- to taste Black pepper
- 1 Scotch bonnet pepper(optional, for heat)
ðšâð³ äœãæ¹
- 1
Prepare the fish: Stuff some of the minced garlic, ginger, and chopped onions into the cavities of the fish pieces. Season generously with salt and pepper.
- 2
Sear the fish: Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the fish pieces until golden brown on all sides. Remove the fish and set aside.
- 3
Make the sauce base: In the same pot, add the remaining chopped onions and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Add tomato paste and cook, stirring constantly, for about 5 minutes until it darkens slightly. Stir in the chopped tomatoes and cook for another 10 minutes, allowing the sauce to thicken.
- 5
Add fish stock or water, bay leaves, thyme, and the optional scotch bonnet pepper. Bring to a simmer, then add the seared fish back into the pot. Cover and simmer gently for 20-30 minutes, or until the fish is cooked through.
- 6
Add the vegetables: Add carrots, cassava, and sweet potatoes to the pot. Cover and simmer for about 15-20 minutes, or until the vegetables are tender but not mushy.
- 7
Add cabbage and okra, and cook for another 5-10 minutes until they are tender-crisp.
- 8
Cook the rice: While the vegetables are cooking, in a separate pot, add the rinsed rice and enough water to cover it by about 2 cm. Add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the water is absorbed and the rice is cooked.
- 9
Assemble and serve: Remove the fish and vegetables from the sauce. Fluff the cooked rice and place it on a large serving platter. Arrange the fish and vegetables over the rice. Ladle some of the rich tomato sauce over the top. Serve immediately.
ð¡ ããã®ã³ã
- âUse a heavy-bottomed pot to prevent sticking.
- âDon't overcook the vegetables; they should retain some bite.
- âAdjust the amount of scotch bonnet pepper to your spice preference.
- âThe quality of the fish is crucial for this dish.
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- Some recipes use other vegetables like eggplant or bell peppers.
- For a richer flavor, a piece of dried fish can be added to the broth.