How To Make Senegalese Thieboudienne with Dakar Nola (Recipe, Method, Backstory)

Clean and prepare the fish, seasoning it with salt and pepper.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

Add chopped tomatoes and cook until they break down, about 5-7 minutes.

Incorporate chopped carrots, eggplant, and bell peppers, stirring well.

Add fish stock, bay leaves, thyme, and hot pepper, bringing the mixture to a simmer.

Gently place the seasoned fish into the pot, cover, and cook for 10-15 minutes.

Remove the fish and set aside, keeping it warm.

Add rice to the pot, stirring to combine with the sauce and vegetables.

Cover and cook the rice according to package instructions, about 15-20 minutes.

Once the rice is cooked, remove from heat and let it sit covered for 5 minutes.

Serve the rice on a platter, topped with the fish and vegetables.

Garnish with lemon wedges and fresh herbs before serving.

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