Thieboudienne
Senegal’s national dish, born in Saint-Louis: rice cooked in the broth of a fish stuffed with parsley and garlic, with vegetables. Its preparation is part of UNESCO’s Intangible Cultural Heritage.
Ingredients
- 1 kg firm fish steaks (grouper or meagre)
- Rof: 1 bunch of parsley, 4 garlic cloves, 1 chilli and salt, pounded together
- 1 onion
- 3 tablespoons of tomato purée
- 500 g broken rice (or ordinary rice)
- 1 piece of cassava, 1 aubergine, 2 carrots, 1/4 cabbage and 1 sweet potato
- Tamarind and dried fish (optional)
- Oil and salt
How to make it at home
- Cut slits in the fish and stuff them with the rof. Brown it in plenty of oil and set aside.
- In the same oil, fry the onion and tomato purée with a little water until it darkens.
- Add 2 litres of water, the vegetables in large pieces and the fish, and simmer for 30 minutes. Take out the fish and vegetables.
- Add the washed rice to the broth (it should just cover it), cover and cook over a low heat for 20 minutes.
- Serve the rice on a platter with the fish and vegetables on top. The crispy rice from the bottom of the pot (xoon) is the best part.
The trick: In Senegal everyone eats from the same dish, each from their own side.