Thieboudienne is a traditional dish of the Wolof people and is widely regarded as the national dish of Senegal.
PROBABLY THE MOST ICONIC DISH IN WEST AFRICA
Thieboudienne is a fragrant combination of fish, vegetables and rice cooked in a rich tomato sauce flavoured with garlic and chilli. Also known as Ceebu Jën or Cheb-u-jin, this classic dish can also be prepared with chicken (Thiebou Guinar) or beef (Thiebou Yapp) instead of fish.
Over the years, this much-loved recipe has inspired similar dishes across West Africa. In Nigeria and Ghana, a related version is known as Jollof Rice, while in The Gambia it is called Benachin.
RECIPE
Ingredients
- 1.5 kg fish
- 1 cup fresh parsley, finely chopped
- 1 large onion, sliced
- 500 g tomato sauce
- 1 tablespoon tomato paste
- 5 garlic cloves
- 3 cups uncooked short-grain rice
- 1 kg mixed vegetables (carrots, green pepper and aubergine)
- 1 kg potatoes and cassava
- 8–10 cups water
- 500 g smoked fish
Total Time: 1 hour 55 minutes • Prep Time: 35 minutes • Cook Time: 1 hour 20 minutes
Method
- Wash the fish thoroughly, drain it and pat it dry with kitchen paper. Make four or five diagonal cuts on each side of the fish. If using fillets, make just one cut. Rub the fish with lemon juice and salt, then set aside.
- Blend the chopped parsley, spring onions, garlic, habanero chilli and Maggi seasoning into a smooth marinade.
- Coat the fish well with the parsley marinade, making sure it gets into the cuts. Leave it to marinate while you prepare the vegetables. For a deeper flavour, marinate for 1–2 hours in the refrigerator.
- Wash and prepare the vegetables. Peel the potatoes and cassava and cut them into large chunks. Wash the carrots, aubergine and peppers and cut them into similarly sized pieces.
- Heat a large pot over high heat. Add about 1 cup of oil and heat for a few seconds. Carefully add the fish and fry for about 3 minutes until golden. Turn it over and cook for another 2 minutes. Remove the fish and set aside.
- Add the sliced onion and tomato sauce to the same pot. Stir in about 2 tablespoons of the remaining marinade and season with Maggi seasoning and salt to taste. Simmer for about 5 minutes.
- Pour in 6 cups of water and add the potatoes and cassava. Cook for about 5 minutes, then add the aubergine, carrots and peppers. Simmer for another 3 minutes, or until the vegetables are just tender. Remove the vegetables and set aside.
- Add the rice to the pot along with an additional 1–2 cups of water if needed. Season to taste and return half of the fish to the pot. Cover and cook over a very low heat for 20–25 minutes, or until the rice is tender and has absorbed all the liquid. Stir occasionally, taking care not to break up the fish.
- Alternatively, if using an oven-safe pot, you can finish cooking the rice in the oven for about 10 minutes, or until fully tender.
- Serve hot with the remaining fish and vegetables.