Thieboudienne (Senegalese Fish and Rice)
Local name: Ceebu jën
In short: Fish stuffed with a parsley and garlic paste, simmered in tomato sauce with cassava, carrot and cabbage, and served over rice cooked in the broth. It takes about 2 h 15 min in total and makes 6 servings.
- Prep
- 45 min
- Cook
- 1 h 30 min
- Total
- 2 h 15 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 760 kcal
Thieboudienne, or ceebu jën in Wolof, is the national dish of Senegal. Chunks of fish are stuffed with a fresh parsley, garlic and chili paste, simmered in a tomato and onion sauce with seasonal vegetables, then lifted out so the rice can finish cooking in the flavored broth. The crisp layer of rice at the bottom of the pot is the part everyone fights over. It is the centerpiece of family lunches and celebrations, served on one large shared platter.
Instructions
- Pound or blend the parsley, garlic, chili, salt and pepper into a coarse green paste. Cut a deep slit into each piece of fish and push in a spoonful of paste. Keep the leftover paste.
- Heat the oil in a large heavy pot over medium-high heat. Brown the fish for 2 minutes per side, then lift it out onto a plate. The fish will not be cooked through yet.
- In the same oil, cook the onions for 8 minutes until soft. Stir in the tomato paste for 3 minutes until it darkens, then add the canned tomatoes and the leftover paste and cook for 5 minutes.
- Pour in the water, add the tamarind and salt, and bring to a boil. Add the cassava and carrots, lower the heat and simmer for 15 minutes.
- Add the cabbage and eggplant and simmer for 10 minutes. Slide the fish back in and cook for 8 to 10 minutes, until it flakes easily and reaches 63°C (145°F).
- Lift the fish and vegetables onto a warm platter and cover with foil. Strain 900 ml (3 3/4 cups) of the broth into a second pot and keep the rest warm as a sauce.
- Bring the strained broth to a boil, stir in the rice, cover and cook on the lowest heat for 20 minutes. Rest 5 minutes off the heat, then fluff with a fork.
- Pile the rice on a large dish and arrange the fish and vegetables on top. Serve with lime wedges and the warm sauce, and scrape up the crisp rice from the bottom of the pot.
Tips
- Use fish steaks that hold their shape. Soft fillets fall apart in the simmering sauce, so add them for only the last 5 minutes.
- For a deeper flavor, add a piece of smoked or dried fish to the broth with the vegetables, and remove it before serving.
Questions and answers
Can I make thieboudienne ahead of time?
Yes. Cook the stew and vegetables a day ahead and refrigerate them. Reheat gently, then cook the rice in the strained broth just before serving.
What is the crispy rice at the bottom called?
In Wolof it is called xoon, and it forms when the rice sticks and toasts lightly at the base of the pot. Keep the heat low and do not stir the rice while it cooks.
Can I use another fish?
Any firm, meaty fish works, including cod, hake, mahi-mahi or catfish steaks. Avoid oily fish such as mackerel, which can taste too strong against the tomato.
How long does it take to make Thieboudienne (Senegalese Fish and Rice)?
About 2 h 15 min in total: 45 min of preparation and 1 h 30 min of cooking.
How many calories are in Thieboudienne (Senegalese Fish and Rice)?
About 760 kcal per serving, with 46 g of protein, 94 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 760 kcal |
|---|---|
| Protein | 46 g |
| Carbohydrates | 94 g |
| Fat | 22 g |
| Fiber | 9 g |
| Sugar | 14 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
