Thieb Guedj Rouge
Thieb Guedj Rouge is a flavorful Senegalese rice dish featuring dried fish, seafood, and a rich tomato-based sauce, often incorporating smoked fish for depth. It's a variation of the national dish, Thieboudienne, with a distinct focus on dried and smoked seafood.
🧂 Ingredients
- 3 cups Broken rice
- 200 g Dried fish (e.g., Ngelaw)(cleaned and cut into pieces)
- 100 g Smoked fish (e.g., Kong)(cleaned and cut into pieces)
- 150 g Shrimp(peeled and deveined)
- 2 large Onions(finely chopped)
- 6 cloves Garlic(minced)
- 4 large Tomatoes(pureed or 1 cup tomato paste)
- 2 tbsp Tomato paste
- 2 medium Carrots(cut into large chunks)
- 1/4 head Cabbage(cut into wedges)
- 1 medium Eggplant(cut into large chunks)
- 1 medium piece Cassava (optional)(peeled and cut into chunks)
- 1 medium Bell pepper(chopped)
- 1 small Scotch bonnet pepper(optional, for heat)
- 1/4 cup Parsley(chopped)
- 1/4 cup Cilantro(chopped)
- 1/2 cup Vegetable oil
- 6 cups Water(or as needed)
- to taste Salt
- to taste Black pepper
- 2 Bay leaf
👨🍳 Instructions
- 1
Rinse the broken rice thoroughly and set aside. Clean the dried fish and smoked fish, and soak them in warm water for about 15-20 minutes to soften. Rinse the shrimp.
💡 Tip: Soaking dried fish helps to remove excess salt and soften it for cooking. - 2
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 3
Add the minced garlic and sauté for another minute until fragrant.
- 4
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly.
- 5
Add the pureed tomatoes (or tomato paste), bay leaves, chopped parsley, cilantro, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
- 6
Add the dried fish and smoked fish pieces to the pot. Pour in about 4 cups of water, or enough to cover the ingredients. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- 7
Add the carrots, cabbage, eggplant, and cassava (if using). Add more water if needed to ensure vegetables are mostly submerged. Cover and simmer for another 20 minutes, or until vegetables are tender.
- 8
Add the shrimp and the chopped bell pepper and scotch bonnet pepper (if using). Cook for another 5-7 minutes, until the shrimp are pink and cooked through.
- 9
While the stew is simmering, cook the broken rice according to package directions. Drain well.
💡 Tip: Broken rice cooks faster than regular rice. - 10
Taste the stew and adjust seasoning with salt and pepper as needed. The sauce should be rich and flavorful.
💡 Tip: Be mindful of the saltiness from the dried and smoked fish. - 11
To serve, place a generous portion of cooked rice on a large platter or individual plates. Ladle the Thieb Guedj Rouge stew over the rice, ensuring each serving gets a good amount of fish, seafood, and vegetables.
💡 Pro Tips
- ✓The quality of dried and smoked fish significantly impacts the flavor of the dish.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference.
- ✓Ensure the rice is cooked separately and served alongside or under the stew for the traditional presentation.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other types of seafood like mussels or squid.
- For a spicier version, increase the amount of scotch bonnet pepper or add chili flakes.