Thiebou Djolof (coastal Celebration)
Thiebou Djolof, also known as the national dish of Senegal, is a flavorful and vibrant one-pot rice dish that is perfect for a coastal celebration. This dish is a staple in Senegalese cuisine and is often enjoyed during special occasions and gatherings.
Ingredients
- 2 cups of jasmine rice
- 1 pound of fish (such as red snapper or grouper)
- 1 onion, chopped
- 3 tomatoes, diced
- 1 eggplant, sliced
- 2 carrots, sliced
- 1 cabbage, cut into wedges
- 1 cup of tomato paste
- 1 habanero pepper, whole
- 1/4 cup of vegetable oil
- 4 cups of water
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of thyme
- 1 teaspoon of parsley
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onions and cook until translucent.
- Add the fish to the pot and cook for 5 minutes on each side. Remove the fish and set aside.
- Add the tomato paste, tomatoes, habanero pepper, salt, black pepper, thyme, and parsley to the pot. Cook for 10 minutes, stirring occasionally.
- Add the water to the pot and bring to a boil.
- Add the rice, carrots, and eggplant to the pot. Place the fish on top of the rice and vegetables. Reduce the heat to low, cover, and simmer for 30 minutes.
- Add the cabbage to the pot and cook for an additional 10 minutes, or until the rice is tender and the fish is fully cooked.
- Remove the habanero pepper before serving. Serve the Thiebou Djolof hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Protein
- 25g
- Carbohydrates
- 45g
- Fat
- 12g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Stove
Serving suggestions
Thiebou Djolof is traditionally served with a side of spicy pepper sauce and a fresh salad.
Tips & tricks
For a richer flavor, you can use fish stock instead of water when cooking the rice.
Cost
$25