mainSenegalese

Thieboudienne

Name: Thieboudienne
Prep time: 50 min
Cook time: 90 min
Total time: 45 min
Yield: 4 servings
Cuisine: Senegalese
Ingredients: 1.5 kg Grouper or sea bream (in steaks); 700 g Broken rice; 60 g Parsley; 8 cloves Garlic; 2 pieces Chilli; 150 g Tomato paste; 3 pieces Onions; 400 g Cassava; 400 g Cabbage; 3 pieces Carrots; 2 pieces Aubergines; 200 g Okra; 2 tbsp Tamarind; 150 ml Vegetable oil; To taste Salt and pepper

Thieboudienne is a classic Senegalese main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Grouper or sea bream (in steaks), Broken rice, Parsley, Garlic, Chilli, Tomato paste, Onions, Cassava, Cabbage, Carrots, Aubergines, Okra, Tamarind and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Senegalese cooking, be sure to also explore our recipe for Ají De Gallina.

Difficulty: hardPrep: 50 minCook: 90 minServes 6

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Ingredients

Grouper or sea bream (in steaks)1.5 kg
Broken rice700 g
Parsley60 g
Garlic8 cloves
Chilli2 pieces
Tomato paste150 g
Onions3 pieces
Cassava400 g
Cabbage400 g
Carrots3 pieces
Aubergines2 pieces
Okra200 g
Tamarind2 tbsp
Vegetable oil150 ml
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Pound the parsley, garlic, chilli and salt into the rof paste and press it into slashes cut in the fish.

Step 2🍳 Fry

Fry the fish three minutes a side and set it aside.

Step 3🍳 Fry

In the same oil fry the onion until soft, add the tomato paste and cook five minutes, until it darkens.

Step 4

Add two litres of water, the tamarind and the vegetables and cook twenty-five minutes.

Step 5

Return the fish to the pot for ten minutes, then lift it and the vegetables out and keep them warm.

Step 6

Add the rinsed rice to the remaining broth — twice as much liquid as rice — and cook covered for thirty minutes without stirring.

Step 7

Turn the rice onto a large platter with the fish and vegetables on top. Share out the caught layer from the bottom separately.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Thieboudienne carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If you need to accommodate dietary restrictions, grouper or sea bream (in steaks) can be substituted with an equivalent volume of seasonal vegetables, legumes, or a protein alternative of your preference.

Chef Technique Tips

Season in stages rather than all at once at the end. Salting components as they cook draws out excess moisture, intensifies natural sugars, and builds harmonious depth of flavor throughout the dish.

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