Mauritanian Thiéboudiène
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The Tale of Mauritanian Thiéboudiène
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Thiéboudiène, rice cooked in a tomatoey fish-and-vegetable sauce, originated with the fishing communities of Saint-Louis in Senegal and has been recognized by UNESCO as intangible cultural heritage. Mauritania's version reflects the country's straddling of West African and Maghrebi food cultures, given its border with Senegal and its Saharan geography.
Ingredients
Scale:· 8 servings
- 2 lbs firm white fish steaks
- 4 cups broken rice
- 1/2 cup parsley and garlic, blended
- 1/2 cup vegetable oil
- 3 tbsp tomato paste
- 2 tomatoes, chopped
- 1 cabbage wedge, 2 carrots, 1 eggplant, cut into chunks
- 1 scotch bonnet pepper, whole
- 6 cups water
Instructions
- 1Cut pockets into the fish and stuff with the parsley-garlic mixture.
- 2Heat oil and sear the stuffed fish briefly, then remove.
- 3Fry tomato paste in the same oil, add chopped tomatoes, and cook until saucy.
- 4Add water, scotch bonnet, and vegetables; simmer until tender, removing each piece as it finishes cooking.
- 5Return fish to finish cooking, then remove fish and vegetables, keeping the seasoned broth.
- 6Cook the rice in the broth until tender and serve topped with the fish and vegetables.
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