How To Make Authentic Senegalese Thieboudienne (Jollof Rice & Fish) At Home!

Coarsely chop fresh parsley, green onion, ginger, onion, and garlic.

Marinate the fish with the chopped ingredients and salt to taste, making sure to poke holes in the fish for the marinade to penetrate.

Set aside some of the marinade for the rice later.

Prepare whole vegetables: okra, carrot, eggplant, cabbage, and potatoes.

Use broken basmati rice for the recipe, which is different from whole rice.

In a hot pot over medium heat, add cooking oil and sauté chopped onion until softened.

Add tomato paste and stir, cooking for about 5 minutes.

Incorporate chopped tomatoes, cured fish (optional), locust beans, black pepper, salt, and chicken beon, stirring again.

Let the mixture cook until some water from the tomatoes evaporates.

Add water or broth to the pot and bring in the harder vegetables like carrots first, then the rest of the veggies and fish.

Cover and cook until everything is tender, then remove and set aside.

Add washed broken rice to the pot, adding just enough water to cover the rice slightly.

Add bay leaves and cover the pot, cooking until the rice absorbs the water.

Seal the pot with aluminum foil to trap heat and reduce heat to low for fluffy rice.

Once cooked, transfer to a serving plate and top with the veggies and fish.

Equipment Needed

Dietary

Allergens