dinner · dairy-free
Thieboudienne
Senegal's national dish: fish stuffed with parsley-garlic rof, simmered with vegetables in tomato broth, and broken rice cooked in that broth.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Cut slits in fish and stuff with rof; fry briefly and set aside.
-
2
Fry onion and tomato paste in the oil until dark red.
-
3
Add water, vegetables and fish; simmer, removing each as it cooks tender (the fish once it flakes, 63°C (145°F)).
-
4
Measure broth to cook the rice (about 1.5x), cover and steam rice in it 25 minutes.
-
5
Serve rice with the fish and vegetables on top, crispy bottom (xooñ) on the side.
