Thieboudienne (Mauritanian Fish and Rice in Tomato Sauce)
Local name: Ceebu jën
In short: Parsley-and-garlic stuffed fish cooked with vegetables in a tomato broth, then rice steamed in that broth and served on one large platter. It takes about 2 h 10 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 1 h 30 min
- Total
- 2 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 600 kcal
Thieboudienne is widely called the national dish of Mauritania, especially along the coast and in Nouakchott. Fish is stuffed with a parsley and garlic paste, lightly fried, then simmered with vegetables in tomato broth. The rice cooks in the same broth, so it turns orange and tastes of the sea. It is served on one big platter, with the fish and vegetables on top, and everyone eats from the part nearest to them.
Instructions
- Pound or blend the parsley, garlic, grated onion, chili, salt and pepper into a rough paste. Cut a deep slit into each fish piece and press in some paste.
- Heat the oil in a large heavy pot over medium-high heat. Fry the fish for 2 minutes per side until lightly colored, then lift it out and set aside.
- Cook the sliced onions in the same oil for 8 minutes until golden. Stir in the tomato paste for 2 minutes, then add the chopped tomatoes and cook for 8 minutes more.
- Add the water, whole chili and salt and bring to a boil. Add the carrots, cassava and eggplant and simmer for 15 minutes, then add the cabbage and simmer 10 minutes more.
- Lay the fish on top of the vegetables, cover and cook gently for 8 to 10 minutes until the fish reaches 63°C (145°F). Lift the fish and vegetables onto a plate and keep them warm.
- Measure 800 ml (3 1/3 cups) of the broth into a clean pot and bring it to a boil. Stir in the rice, cover tightly, turn the heat to the lowest setting and cook for 20 minutes.
- Rest the rice for 10 minutes, covered. Spread it on a large platter and arrange the fish and vegetables on top. Serve the remaining broth in a bowl.
Tips
- Any thick, firm white fish holds up to the simmering. Avoid delicate fillets, which fall apart in the broth.
- Add a tablespoon of tamarind pulp to the broth for the sour note some Mauritanian cooks like, or finish with lime juice.
Questions and answers
What fish is best for thieboudienne?
Firm white fish such as grouper, sea bass or snapper. In Mauritania, cooks use whatever is freshest from the coast.
Is thieboudienne spicy?
Mild to medium. The whole chili in the broth gives gentle heat. Serve extra hot sauce on the side.
Can I make it with chicken?
Yes. Brown 1 kg of chicken pieces instead of the fish and simmer them for 30 minutes before the vegetables, until they reach 74°C (165°F).
How long does it take to make Thieboudienne (Mauritanian Fish and Rice in Tomato Sauce)?
About 2 h 10 min in total: 40 min of preparation and 1 h 30 min of cooking.
How many calories are in Thieboudienne (Mauritanian Fish and Rice in Tomato Sauce)?
About 600 kcal per serving, with 37 g of protein, 72 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 72 g |
| Fat | 18 g |
| Fiber | 7 g |
| Sugar | 10 g |
| Sodium | 820 mg |
Estimated values, calculated from the ingredients.
