Thieboudienne is Senegal’s celebrated one-pot dish of seasoned fish, tomato rice, and vegetables arranged for a generous communal meal.
Marinate the fish with herbs, build a deeply flavored tomato base, and cook the vegetables and rice in the same broth so every grain carries the sauce.
Use a wide pot and keep the rice layer shallow. It cooks more evenly and is less likely to scorch before the center is tender.
Serving Suggestions
Pile the rice onto a platter, arrange the fish and vegetables over it, and pass lime wedges or a sharp chili sauce at the table.
Recipe Notes
Store the fish, vegetables, and rice separately for up to three days. Reheat with a splash of stock to keep the rice moist.
Senegalese Thieboudienne (Fish and Tomato Rice)
A Senegalese platter of seasoned fish, tomato rice, carrots, cabbage, cassava, eggplant, and herbs.
Ingredients
Equipment
Method
Season and Brown Fish:
- Pound the parsley, garlic, lime juice, and salt into a coarse paste. Rub it over the fish and let it stand for 15 minutes.
- Heat the oil in a wide pot and brown the fish briefly on both sides. Remove it to a plate.
Cook Vegetables and Rice:
- Cook the onion and tomato paste in the pot until darkened and fragrant. Add the water or stock, carrots, cabbage, cassava, eggplant, and chile.
- Simmer until the vegetables are nearly tender. Remove them with a slotted spoon, leaving the broth in the pot.
- Stir in the rice, cover, and cook until tender. Return the fish and vegetables to warm through.
Serve:
- Spread the tomato rice on a platter and arrange the fish and vegetables on top. Serve family-style.
Nutrition
Notes
- Use a firm fish such as snapper, grouper, or cod so the pieces hold together.
- A bright chili sauce can be served alongside for extra heat.
