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Senegalese Thiéboudienne Recipe

Senegalese · Main course · 90 min total

Thiéboudienne is Senegal's national dish, a flavorful one-pot meal of fish, rice, and vegetables simmered in a rich tomato and herb sauce. This recipe adapts the traditional method for home cooks.

Ingredients

• 1.5 lbs firm white fish fillets (e.g., grouper or cod), cut into 2-inch pieces
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 2 cups crushed tomatoes
• 2 cups water
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 scotch bonnet pepper (optional, for heat)
• 1 cup broken jasmine rice (or short-grain rice)
• 2 large carrots, peeled and cut into chunks
• 2 cups chopped cabbage
• 1 large eggplant, cubed
• 1/2 cup pitted green olives (optional)

Instructions

1. Marinate fish: In a bowl, combine fish with lime juice, 1/2 tsp salt, and pepper. Let sit 15 minutes.
2. In a large pot, heat oil over medium heat. Add onion and garlic; sauté until soft, about 5 minutes.
3. Stir in tomato paste and cook 2 minutes. Add crushed tomatoes, water, parsley, cilantro, scotch bonnet pepper (whole), and remaining 1/2 tsp salt. Bring to a simmer.
4. Add fish pieces to the sauce; cook 5 minutes. Remove fish with a slotted spoon and set aside.
5. Add rice, carrots, cabbage, eggplant, and olives to the pot. Stir, cover, and simmer on low heat for 20 minutes, stirring occasionally.
6. Return fish to the pot, nestling it into the rice. Cover and cook another 10 minutes, until rice is tender and liquid absorbed.
7. Remove scotch bonnet pepper (if used). Fluff rice with a fork. Serve hot.

Tips

• For authentic flavor, use a whole scotch bonnet pepper; remove before serving if you prefer mild heat.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently with a splash of water.
• Serve with extra lime wedges and fresh herbs on the side.

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