How To Make Senegalese Thieboudienne
Thieboudienne is the national dish of Senegal, an aromatic combination of fish, vegetables, and rice in a hearty tomato sauce flavored with garlic and chili.
The name ‘thieboudienne’ comes from the Wolof language – ‘ceebu’ (rice) and ‘jën’ (fish). It can be translated as ‘the rice of fish’.
The stew originated in the French colonial city of Saint-Louis in Senegal, the crossroad of different culinary cultures. It was created by the 19th-century cook Penda Mbaye.
Fish, vegetables, and rice are usually served separately, with a few lime wedges on the side, used for squeezing the juice over fish.
RECIPE INGREDIENTS
FOR THE FISH:
1/2 bunch Parsley
1/2 bunch Coriander
2 cloves Garlic
2 Shallots
1 Small green pepper
2 cubes seasoning
2 hot peppers
FOR THE THIEBOUDIENNE:
3 teablespoons oil
2 Onions
3 tablespoons Tomato paste
2 Tomatoes, chopped
2 cups Water
3 large fish
1/2 Cabbage
1 Eggplant
2 Carrots
1/4 cup Okra
2 Habanero chillies
1 piece Dried fish
1 Yellow bell pepper
2 cups Broken rice
Salt and pepper to taste
DIRECTIONS ON HOW TO MAKE SENEGALESE THIEBOUDIENNE
Puree the parsley, coriander, garlic cloves, shallots, hot peppers, and stock cubes in a food processor or blender and set aside.
Wash and clean the fish and make 3 deep holes in each piece. Stuff each hole with the green mixture. Peel and wash and cut all the vegetables
Under medium heat, place oil in saucepan. Add the onions and the green pepper and fry for a few minutes.
Add the tomato paste and cook at medium heat. Next, add the crushed tomatoes and cook until they have darkened to a deep red. Add the water.
Once the water is boiling, add the vegetables and the dried fish and let it cook for 10 minutes.
Add the stuffed fish to the pot. Cook for about 30-40 minutes.Take the fish and the vegetables out of the pot and set them aside.
Blend the onions, tomatoes, garlic, salt, and seasoning cube in a blender and add them to the pot.
Then add Rice to the pot (make sure there is enough liquid to cover the rice).
Cook for 25 minutes. Stir occasionally while cooking.
Before serving, add the vegetables and the fish back to the pot and cook for a few minutes.
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Ingredients
FOR THE FISH:
1/2 bunch Parsley
1/2 bunch Coriander
2 cloves Garlic
2 Shallots
1 Small green pepper
2 cubes seasoning
2 hot peppers
FOR THE THIEBOUDIENNE:
3 tablespoons oil
2 Onions
3 tablespoons Tomato paste
2 Tomatoes, chopped
2 cups Water
3 large fish
1/2 Cabbage
1 Eggplant
2 Carrots
1/4 cup Okra
2 Habanero chillies
1 piece Dried fish
1 Yellow bell pepper
2 cups Broken rice
Salt and pepper to taste
Instructions
- Puree the parsley, coriander, garlic cloves, shallots, hot peppers, and stock cubes in a food processor or blender and set aside.
- Wash and clean the fish and make 3 deep holes in each piece. Stuff each hole with the green mixture. Peel and wash and cut all the vegetables
- Under medium heat, place oil in saucepan. Add the onions and the green pepper and fry for a few minutes.
- Add the tomato paste and cook at medium heat. Next, add the crushed tomatoes and cook until they have darkened to a deep red. Add the water.
- Once the water is boiling, add the vegetables and the dried fish and let it cook for 10 minutes.
- Add the stuffed fish to the pot. Cook for about 30-40 minutes.Take the fish and the vegetables out of the pot and set them aside.
- Blend the onions, tomatoes, garlic, salt, and seasoning cube in a blender and add them to the pot.
- Then add Rice to the pot (make sure there is enough liquid to cover the rice).
- Cook for 25 minutes. Stir occasionally while cooking.
- Before serving, add the vegetables and the fish back to the pot and cook for a few minutes.
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Ingredients
FOR THE FISH:
1/2 bunch Parsley
1/2 bunch Coriander
2 cloves Garlic
2 Shallots
1 Small green pepper
2 cubes seasoning
2 hot peppers
FOR THE THIEBOUDIENNE:
3 tablespoons oil
2 Onions
3 tablespoons Tomato paste
2 Tomatoes, chopped
2 cups Water
3 large fish
1/2 Cabbage
1 Eggplant
2 Carrots
1/4 cup Okra
2 Habanero chillies
1 piece Dried fish
1 Yellow bell pepper
2 cups Broken rice
Salt and pepper to taste
Instructions
- Puree the parsley, coriander, garlic cloves, shallots, hot peppers, and stock cubes in a food processor or blender and set aside.
- Wash and clean the fish and make 3 deep holes in each piece. Stuff each hole with the green mixture. Peel and wash and cut all the vegetables
- Under medium heat, place oil in saucepan. Add the onions and the green pepper and fry for a few minutes.
- Add the tomato paste and cook at medium heat. Next, add the crushed tomatoes and cook until they have darkened to a deep red. Add the water.
- Once the water is boiling, add the vegetables and the dried fish and let it cook for 10 minutes.
- Add the stuffed fish to the pot. Cook for about 30-40 minutes.Take the fish and the vegetables out of the pot and set them aside.
- Blend the onions, tomatoes, garlic, salt, and seasoning cube in a blender and add them to the pot.
- Then add Rice to the pot (make sure there is enough liquid to cover the rice).
- Cook for 25 minutes. Stir occasionally while cooking.
- Before serving, add the vegetables and the fish back to the pot and cook for a few minutes.