Thieboudienne: Senegal's national dish - Red Rice With Fish And Vegetables

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is often more affordable.

dill

🥗Healthier: parsley

💰Cheaper: cilantro

Parsley offers a similar flavor profile and is usually less expensive.

Make an aromatic paste by mixing green chili, onion, parsley, garlic, salt, and black pepper.

Salt the pieces of frozen barracuda fish with half a teaspoon of salt and make holes to insert the aromatic paste.

Peel and cut the carrots, eggplant, cabbage, and butternut into appropriate sizes.

Prepare cassava by removing the thick skin.

Mince one onion and prepare the yet and getch for flavoring.

Wash the broken jasmine rice three times and place it in a steamer basket.

Heat 20 centiliters of oil in a large saucepan over high heat.

Grill the fish pieces in the hot oil for 3 minutes on each side, then set aside.

In the same oil, sauté the minced onion for 3 minutes over high heat.

Add the yet, bay leaves, and tomato paste, cooking for 5 minutes on medium heat.

Stir in the remaining aromatic paste and cook for 4 minutes on high heat.

Add 2 liters of water, 3 teaspoons of salt, and the longer-cooking vegetables (carrots, cabbage, cassava) along with the chilies and getch.

Place the steamer basket with rice over the boiling broth and cook for 15 minutes on medium heat.

Add the remaining vegetables and fish pieces, then steam for another 10 minutes.

Remove the basket and let the rice pre-cook, then cover and let it absorb moisture for 15 minutes.

Mix the rice gently and place it in a large dish, topping with the cooked vegetables and fish.

Finish with a few drops of lime juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens