Easiest & Best way to make Thieboudienne | Easy Fish & Rice Recipes | National Dish of Senegal 🇸🇳

Soak the rice first to make it easier to cook later.

Prepare the relish by slicing one onion, cutting scallions, and pressing 3-4 cloves of garlic.

Cut green pepper and coriander, adding everything to a mortar to pound into a relish.

Make incisions in the fish and stuff with the relish mixture.

Marinate the fish for about 30 minutes.

Prepare the tomato sauce by cutting 4-5 tomatoes in half and adding them to a pot with sliced peppers, cooking on medium heat for 20-25 minutes.

Season the fish with salt and pepper just before frying.

Shallow fry the fish until golden brown, then set aside.

Cut vegetables into big chunky pieces: cabbage, carrots, cassava, sweet potato, okra, and banana peppers.

Saute diced onions in the flavored oil from frying the fish until soft, then add diced garlic.

Add cinnamon, five spice, and curry powder to the onions and mix well.

Stir in 150 grams of tomato paste and cook for 15 minutes.

Add the leftover relish and the tomato sauce, mixing evenly for about 5 minutes.

Pour in about 2 liters of water and add the dry fish, covering the pot to bring to a boil.

Add the harder vegetables first: carrots, cassava, sweet potatoes, and okra.

Equipment Needed

Dietary

Allergens