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.

Sizzling Sénégal (Thiéboudienne)

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

  1. Season the fish with salt and ground red pepper. Set aside.
  2. In a large pot, heat the vegetable oil over medium heat. Add the onions and cook until softened.
  3. Add the tomato paste, diced tomatoes, and garlic powder. Cook for 5 minutes, stirring frequently.
  4. Pour in the fish or vegetable stock and bring to a simmer.
  5. Add the rice, eggplant, carrots, cabbage, pumpkin, and habanero peppers to the pot. Nestle the seasoned fish on top of the vegetables.
  6. Cover the pot and simmer for 30-40 minutes, or until the rice is tender and the fish is cooked through.
  7. 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