Thieboudienne Recipe
Senegalese · Main course · 90 min total
Thieboudienne 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 captures the authentic taste of this beloved West African classic.
30
min prep
min prep
60
min cook
min cook
6
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 1/2 pounds firm white fish fillets (such as grouper or snapper), cut into large chunks
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups crushed tomatoes
- 2 cups water
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1 habanero pepper, whole (optional for heat)
- 2 carrots, peeled and cut into chunks
- 2 cups chopped cabbage
- 1 large eggplant, cut into chunks
- 2 cups uncooked jasmine rice
- Salt and black pepper to taste
Instructions
- Season fish chunks with salt and pepper. In a large pot, heat oil over medium-high heat. Brown fish on all sides, about 3 minutes per side. Remove and set aside.
- In the same pot, sauté onion and garlic until soft, about 5 minutes. Stir in tomato paste and cook for 1 minute.
- Add crushed tomatoes, water, parsley, cilantro, and habanero pepper (if using). Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
- Add carrots, cabbage, and eggplant. Simmer for 15 minutes until vegetables are tender.
- Stir in rice and return fish to the pot. Cover and cook over low heat for 20 minutes, or until rice is tender and liquid is absorbed. Remove habanero pepper before serving.
- Fluff rice with a fork and serve hot.
Tips
- For an authentic touch, use broken jasmine rice (called 'riz cassé') if available.
- You can substitute any firm white fish or even chicken.
- Serve with lime wedges and extra hot sauce on the side.
- Leftovers keep well in the refrigerator for up to 3 days.
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