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Thiéboudienne

Prep time 15 minutes
Cook 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6
Thiéboudienne is a specialty from Senegal. One could say it's the national dish of Senegal.

Ingredients

  • 300g rice​
  • 2 tilapia (or another type of fish)
  • 1 Cauliflower head
  • 1 aubergine
  • 2 yellow and green bell peppers
  • 4 carrots
  • 1 large onion
  • 1 Cassava tuber
  • 3 large tomatoes
  • 3 tbsp tomato paste
  • 200 ml cooking oil
  • 1 tsp ginger-garlic paste
  • 1 tsp paprika powder
  • 1 bunch of parsley
  • 1 tsp lovage
  • 1 tsp Herbes de Provence
  • 5 bay leaves
  • approx. 1 liter of water
  • 2 tbsp Magic Sauce
  • 1 tsp pepper
  • Salt

Instructions 

  • Clean, wash and roughly chop carrots, cauliflower, bell peppers, eggplant and cassava 
  • Clean and finely dice the tomatoes and onions
  • Heat oil in a pot, add onions and salt and sauté for about 2 minutes, then add tomato paste and fry for another 2 minutes
  • Add finely diced tomatoes (or chopped canned tomatoes) and simmer over medium heat for about 15 minutes, stirring constantly
  • Then add pepper and ginger-garlic paste and simmer for another 5 minutes, stirring constantly
  • Add 1/2 tbsp Magic Sauce, parsley, Herbes de Provence, lovage, paprika powder, bay leaves and water and mix well 
  • Add the carrots and stir well, cover and cook for about 15 minutes. Then add the cassava pieces, cauliflower, bell peppers and eggplant and cook for another 15 minutes.
    Thieb
  • Meanwhile, clean the fish, wash it, rub it all over with salt, oil and Magic Sauce, and let it marinate for about 30 minutes
  • Wash the rice thoroughly and set aside
  • Then remove the cooked vegetable pieces from the sauce and keep warm
    Thieb
  • Add the rice to the sauce, add the magic sauce, mix well and season to taste. Add water if needed
    Thieb
  • Seal the pot tightly with aluminum foil and simmer over low heat for about 45 minutes 
  • Meanwhile, bake the fish in a preheated oven at 200°C for approximately 30 minutes
    Thieb
  • Stir occasionally to prevent the rice from sticking to the bottom of the pot.
  • Then remove the rice from the stove, take the fish out of the oven, arrange it with the warmed vegetables, and you're done!

Notes

My tip for you:
If you own a rice cooker, you can cook the rice in it and therefore usually don't need to do steps 12 and 14 
Bon appetite!
Fadi♥
 
Course: Stews, main courses, stir-fries
Cuisine: African, West African
Keyword: African, African cuisine, African food, Senegal