Thiebou Dieune (afro-fusion Feast)

Thiebou Dieune is a traditional Senegalese dish that translates to "rice and fish" in Wolof. This Afro-Fusion feast is a flavorful and aromatic one-pot meal that combines fish, rice, and a variety of vegetables, creating a delicious and satisfying dish.

Gluten Free Dairy Free Main Course Senegalese African Rice Fish One Pot Meal
Thiebou Dieune (afro-fusion Feast)

Ingredients

  • 2 lbs whole fish (such as red snapper or grouper), cleaned and scaled
  • 2 cups rice
  • 2 onions, sliced
  • 4 tomatoes, diced
  • 2 carrots, peeled and sliced
  • 1 eggplant, cut into chunks
  • 1 cabbage, cut into wedges
  • 1 cup pumpkin or squash, diced
  • 4 garlic cloves, minced
  • 1 scotch bonnet pepper, whole
  • 1/4 cup vegetable oil
  • 1 tablespoon tomato paste
  • 1 tablespoon parsley, chopped
  • 1 tablespoon thyme
  • 1 tablespoon ground red pepper
  • Salt and pepper to taste

Instructions

  1. Season the fish with salt and pepper, then set aside.
  2. In a large pot, heat the vegetable oil over medium heat. Add the onions, tomatoes, garlic, tomato paste, and spices. Cook for 5 minutes, stirring occasionally.
  3. Add the fish to the pot and cook for 10 minutes, turning once to brown both sides.
  4. Remove the fish from the pot and set aside.
  5. Add the rice and 4 cups of water to the pot. Arrange the vegetables on top of the rice, then place the fish on the vegetables. Add the scotch bonnet pepper on top.
  6. Cover the pot and cook over medium heat for 30-40 minutes, or until the rice is tender and the fish and vegetables are cooked through.
  7. Garnish with chopped parsley 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
350 per serving
Protein
25g
Carbohydrates
40g
Fat
10g

Supplies

Large pot Knife Cutting board Spatula

Tools

Cooking spoon Chef's knife Measuring cups and spoons

Serving suggestions

Serve the Thiebou Dieune with a side of spicy tomato sauce and a refreshing salad of mixed greens.

Tips & tricks

For a spicier dish, you can chop the scotch bonnet pepper and add it to the pot instead of leaving it whole.

Cost

$20