Senegalese Thieboudienne
Welcome to a taste of Senegal with this flavorful and aromatic dish - Thieboudienne. Also known as the national dish of Senegal, Thieboudienne is a hearty and satisfying one-pot meal that combines fish, vegetables, and rice in a fragrant tomato-based sauce. Originating from the Wolof people of Senegal, this dish has become a beloved staple across the country and beyond.
Thieboudienne is a dish that symbolizes community and togetherness, often prepared in large quantities to be shared with family and friends. The blend of flavors from the fish, spices, and vegetables creates a delicious harmony that is sure to transport you to the vibrant streets of Senegal with every bite.
Ingredients:
- 1 kg fish fillets
- 2 cups of rice
- 3 tomatoes, chopped
- 2 eggplants, sliced
- 2 carrots, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 scotch bonnet pepper, whole
- 1/4 cup tomato paste
- 1/4 cup vegetable oil
- 1 tbsp dried parsley
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
- Season the fish fillets with salt and pepper. In a large pot, heat vegetable oil and brown the fish on both sides. Remove and set aside.
- In the same pot, sauté the onions, garlic, and tomato paste until fragrant. Add the tomatoes, eggplants, carrots, scotch bonnet pepper, and spices. Cook for about 5 minutes.
- Add the rice to the pot and stir to combine with the vegetables. Place the browned fish on top of the rice mixture.
- Pour enough water over the mixture to just cover the rice. Cover the pot and let it simmer over low heat until the rice is cooked and the flavors are melded, about 30 minutes.
- Once ready, fluff the rice with a fork and serve the Thieboudienne hot, garnished with fresh parsley.
Enjoy this Senegalese delight with your loved ones and experience the rich and vibrant flavors of Africa in every bite!