Thieboudienne (Fish and Rice)
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The Tale of Thieboudienne (Fish and Rice)
Story updated
Thieboudienne, Senegal's national dish of fish and tomato-stewed rice, is often credited by popular tradition to a 19th-century Saint-Louis cook named Penda Mbaye, said to have adapted rice cooking to the broken rice available at the time. Whether or not the story is precise, the dish remains the most iconic expression of Senegalese Wolof cuisine.
Ingredients
Scale:· 8 servings
- 2 lbs firm white fish steaks (grouper or snapper)
- 4 cups broken jasmine rice
- 1/2 cup parsley and garlic, blended (rof stuffing)
- 1/2 cup vegetable oil
- 3 tbsp tomato paste
- 2 large tomatoes, chopped
- 1 cabbage wedge, 2 carrots, 1 eggplant, 1 cassava, cut into chunks
- 2 scotch bonnet peppers, whole
- 6 cups water
- Tamarind paste, to taste
Instructions
- 1Cut small pockets into the fish steaks and stuff with the parsley-garlic rof mixture.
- 2Heat oil in a large pot and sear the stuffed fish briefly, then remove.
- 3Fry tomato paste in the same oil, add chopped tomatoes, and cook until saucy.
- 4Add water, whole scotch bonnets, and all the vegetables; simmer until vegetables are tender, removing each as it finishes.
- 5Return fish to the pot to finish cooking through, then remove fish and vegetables, keeping the broth.
- 6Cook the rice directly in the seasoned broth until tender, adding tamarind paste for tang.
- 7Serve the rice topped with the fish and vegetables.
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