Senegalese fish and rice thiéboudienne

Name: Senegalese fish and rice thiéboudienne
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 portions
Ingredients: 600 g cod fillet; 400 g long-grain rice; 300 g white cabbage; 2 pcs carrot; 2 pcs onion; 4 cloves garlic; 3 tablespoons tomato paste; 1 pc red chilli pepper; 3 tablespoons parsley; 60 ml sunflower oil; 800 ml water; 1 teaspoon salt

Eduard LáskaFishSenegalese cuisine x se líbilo

Thiéboudienne ranks among the most famous dishes of West Africa and counts as the national dish of Senegal. The rice simmers right in a thick tomato broth that soaks up flavor from the fish, vegetables and spices, so every grain tastes of the sea and the garden. Cod is joined by white cabbage, carrots and fresh parsley. The whole platter is set on the table and the family eats together, as Senegalese hospitality demands.

Příprava: 20min

Vaření: 40min

CELKOVÝ ČAS: 1h

Step by step process

Preparing the fish and tomato base

1
For the thiéboudienne, first cut the cod fillets into larger pieces about 5 cm, season with salt on all sides and set aside. Chop the onion roughly, crush the garlic and slice the chilli into rounds. Peel the carrots and slice them thickly. Cut the cabbage into rough chunks.
2
Heat the oil in a deep pot over medium heat. Fry the cod pieces on both sides for 2 to 3 minutes until golden. The fish will not be fully cooked yet. Remove it and set it aside on a plate. Add the onion to the same oil and fry for 5 minutes until softened. Then stir in the garlic, chilli and tomato paste and let it bubble for 3 minutes.

Cooking and serving the thiéboudienne

3
Pour 800 ml water into the tomato base and add the cabbage, carrots and 2 tablespoons of parsley. Bring to a boil, return the fish pieces, lower the heat and simmer covered for 20 minutes until the vegetables are tender. Lift out the fish and vegetables with a slotted spoon and set them aside.
4
Season the broth and stir in the rinsed long-grain rice. Cover and cook over low heat for 18 to 20 minutes until the rice absorbs all the liquid. Spread the rice over a large platter, arrange the cod and vegetables on top and garnish with the remaining parsley.