Sizzling Sénégal (Thiéboudienne)
Thiéboudienne, also known as the national dish of Senegal, is a flavorful and vibrant one-pot meal that is a staple in Senegalese cuisine. This dish features fish, rice, and a variety of vegetables, all simmered together in a rich and aromatic tomato sauce.
Ingredients
- 2 lbs whole fish (such as red snapper or grouper), cleaned and scaled
- 2 cups rice
- 1 large onion, sliced
- 2 tomatoes, diced
- 1 eggplant, sliced
- 2 carrots, sliced
- 1 cabbage, cut into wedges
- 1 cup pumpkin or squash, diced
- 1/2 cup tomato paste
- 4 cups fish or vegetable stock
- 2 habanero peppers, whole
- 1/4 cup vegetable oil
- 1 tbsp ground red pepper
- 1 tbsp garlic powder
- 1 tbsp salt
Instructions
- Season the fish with salt and ground red pepper. Set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the onions and cook until softened.
- Add the tomato paste, diced tomatoes, and garlic powder. Cook for 5 minutes, stirring frequently.
- Pour in the fish or vegetable stock and bring to a simmer.
- Add the rice, eggplant, carrots, cabbage, pumpkin, and habanero peppers to the pot. Nestle the seasoned fish on top of the vegetables.
- Cover the pot and simmer for 30-40 minutes, or until the rice is tender and the fish is cooked through.
- Remove the habanero peppers before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 60g
- Fat
- 12g
Supplies
Large pot Knife Cutting board Measuring cups and spoons Serving spoon
Tools
Cooking pot Stove
Serving suggestions
Thiéboudienne is traditionally served with a side of spicy tomato sauce and a side of steamed vegetables.
Tips & tricks
For an extra kick of flavor, try adding a few sprigs of fresh parsley or cilantro to the pot during the last few minutes of cooking.
Cost
$20