Thieboudienne Recipe

This savory one-pot meal isn’t just food; it’s a reflection of Senegal’s diverse culture and the warmth of its people. Join us as we guide you through the process of creating this delightful dish, allowing you to experience the authentic flavors of Senegal.

Ingredients:

For the Thieboudienne:

  • 2 cups of broken jasmine rice (or any long-grain rice)
  • 1 lb of fish (preferably whole or fillets of red snapper, grouper, or other white fish)
  • 2 eggplants, sliced
  • 2 tomatoes, diced
  • 2 carrots, sliced
  • 1 sweet potato, sliced
  • 1 onion, finely chopped
  • 1/2 cup of okra (ladyfingers)
  • 1/2 cup of cabbage, shredded
  • 1/2 cup of cassava (yuca), optional
  • 1/4 cup of cooking oil
  • 2 tablespoons of tomato paste
  • 2 cloves of garlic, minced
  • 1 habanero pepper, whole (for a milder flavor, you can split it)
  • 1 teaspoon of red pepper powder
  • 1 teaspoon of thyme
  • 1 teaspoon of parsley
  • Salt and pepper, to taste
  • Water

Instructions:

  1. Rinse the fish and season with salt and pepper.
  2. Heat the cooking oil in a large pot or a traditional clay cooking vessel called a “casserole” over medium heat.
  3. Add the finely chopped onion and minced garlic. Sauté until the onion is translucent.
  4. Stir in the tomato paste and cook for a few minutes.
  5. Add the diced tomatoes, eggplants, carrots, sweet potato, okra, cabbage, and cassava (if using). Mix well.
  6. Add the broken rice, red pepper powder, thyme, and parsley to the pot, and stir.
  7. Place the seasoned fish on top of the mixture.
  8. Pour enough water to cover the ingredients in the pot. Add the habanero pepper.
  9. Simmer over low to medium heat until the rice is cooked, and the liquid has reduced, stirring occasionally.
  10. Adjust the seasoning if needed.
  11. Serve the Thieboudienne hot, traditionally enjoyed with a side of a tangy tomato sauce or a squeeze of lemon.

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