How To Make Thiebou Guedj Rouge - Senegalese Dish

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier, while sunflower oil is budget-friendly.

cabbage

🥗Healthier: kale

💰Cheaper: lettuce

Kale offers more nutrients, while lettuce can be more affordable.

tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes are healthier, but canned are often cheaper and convenient.

Soak the rice in water for 30 minutes.

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 ginger, cooking for 1-2 minutes until fragrant.

Add chopped tomatoes and cook until they break down, about 10 minutes.

Incorporate chopped carrots, eggplant, and bell peppers, cooking for an additional 5 minutes.

Add fish, bay leaves, and season with salt and black pepper, cooking for 10 minutes.

Pour in water to cover the ingredients and bring to a boil.

Reduce heat and simmer for 20 minutes until fish is cooked through.

Remove fish and vegetables, set aside, and strain the broth.

Return broth to the pot and bring to a boil.

Add soaked rice to the broth and cook until tender, about 20 minutes.

Fluff the rice and serve topped with fish and vegetables.

Garnish with lemon juice and parsley before serving.

Cooking Techniques

Spice Level: