Thiéboudienne (Senegalese Fish & Broken Rice) 🐟

Name: Thiéboudienne (Senegalese Fish & Broken Rice)
Prep time: 36 min
Cook time: 54 min
Total time: 90 min
Yield: 2-4 servings
Cuisine: Senegalese
Ingredients: 500 g firm white fish fillets or steaks (grouper, sea bass or cod); 400 g broken basmati / long-grain rice, soaked 30 min; 2 tbsp tomato paste; 1 cassava root, peeled and cut into thick slices; 2 carrots, cut into batons; 1 small aubergine, cut into wedges; 200 g cabbage, cut into wedges; 1 onion, finely grated; 2 garlic cloves, minced; 1 scotch bonnet or long chilli (whole); 1 tsp tamaroo (fermented locust bean) or Dijon mustard; 1.2 L fish stock or water; 2 bay leaves, a few sprigs thyme; 3 tbsp groundnut (peanut) oil; Salt and black pepper

Senegal's proud national dish, cooked as one big shared platter in Dakar and all along the Atlantic coast. Firm white fish (traditionally thiof, or grouper) is braised with cassava, carrot, aubergine and cabbage in a deep red sauce of tomato, onion and groundnut oil, then the broken rice is steamed right on top so it swells in the savoury, slightly fermented stock. A spoonful of tamaroo (fermented locust bean) gives it a funky, umami backbone; a whole scotch bonnet hides in the middle, meant to be broken by whoever dares. Sweet, smoky, deeply savoury and fragrant, it is the dish Senegal serves to guests and gathers the family around on Sundays.

Dakar Region Senegalese ⏱ 90 min Media

Método

1

Rub the fish with minced garlic, a pinch of salt and pepper; set aside 20 minutes.
2

Heat the groundnut oil in a large deep pot. Fry the grated onion until soft, add the tomato paste and tamaroo and cook, stirring, until the oil turns deep red.
3

Pour in the stock with bay leaves and thyme, bring to a boil, then add the cassava and carrot and simmer about 10 minutes until just tender.
4

Nestle the fish, aubergine, cabbage and the whole scotch bonnet into the sauce; simmer 5 minutes.
5

Drain the rice and spread it evenly over the sauce. Cover and steam on low heat 15-20 minutes until the rice is fluffy and has drunk up the red stock (do not stir).
6

Lift out the fish and vegetables, reduce the sauce if needed, then mound the rice on a platter and arrange everything on top.
7

Spoon the glossy sauce over, break the chilli to taste, and serve the rest on the side.
8

Eat with the hands or a spoon from the shared dish — that is the point.

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