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Thieboudienne

Name: Thieboudienne
Prep time: PT30 minutes
Cook time: PT1 hour 15 minutes
Total time: PT1 hour 45 minutes
Yield: 4
Cuisine: Mauritania
Ingredients: 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 undefined 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 undefined Bell pepper (sliced); 1 undefined Scotch bonnet pepper (optional, for spice); 2 cups Rice (broken rice or jasmine); 4 cups Water or Fish Broth; undefined undefined Salt (to taste); undefined undefined Black pepper (to taste)

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.

준비 시간30 minutes

조리 시간1 hour 15 minutes

총 시간1 hour 45 minutes

1회 제공량4

난이도Hard

원본· Feb 8

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👨‍🍳 조리법

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.
💡 전문가 팁: 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.
💡 전문가 팁: 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.
💡 전문가 팁: 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.
💡 전문가 팁: Stir the rice occasionally to prevent sticking.
10
Serve the rice in a large dish, topped with the cooked fish and vegetables.

요리 기록 추적

💡 전문가 팁

✓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.