Cooking with Susanna: Senegalese Rice and Fish or Thieboudienne

Put the rice in the rice cooker.

Stuff the fish with the herb mixture.

Heat peanut oil and brown the fish on both sides for about five minutes.

Set the browned fish aside and cover it.

Cook carrots, onions, and red bell pepper in the oil, stirring occasionally for about 10 minutes.

Add sweet potatoes, eggplant, and tomato sauce, and bring to a boil.

Once boiling, reduce heat and let it simmer for about 20 minutes.

Equipment Needed

Dietary

Allergens