morsels45

morsels45 said

Thieboudienne

Senegal’s big one: fish and rice cooked in tomato, with the vegetables laid on top.

Thieboudienne
Photo: KVDP, Public domain, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make thieboudienne

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Fish, rice, vegetables, in that order

120 minutes · serves 6 · Hard

What you need

  • 1kg firm fish steaks
  • 1 bunch parsley
  • 6 garlic cloves
  • 1 scotch bonnet
  • 500g broken rice
  • 4 tbsp tomato purée
  • 1 tin chopped tomatoes
  • 2 onions
  • 1 cassava, in chunks
  • 2 carrots
  • 1 small cabbage, in wedges
  • 1 aubergine
  • Oil
  • Dried fish or fish stock

What you do

  1. 1Blitz the parsley, garlic and chilli into a paste and stuff it into slits cut in the fish.
  2. 2Fry the fish briefly on both sides and lift out.
  3. 3In the same oil, cook the onion and tomato purée hard for 10 minutes until it darkens — this is where the colour comes from.
  4. 4Tinned tomatoes and 2 litres water. Add the vegetables in order of how long they take: cassava and carrot first, cabbage and aubergine later.
  5. 5Fish back in for the last 10 minutes. Lift everything out onto a platter.
  6. 6Cook the rinsed rice in the remaining broth, covered, 25 minutes, until it drinks all of it. Rice on the dish, fish and vegetables on top.

One pot, fewer vegetables

70 minutes · serves 4 · Medium

What you need

  • White fish fillets
  • Rice
  • Tomato purée
  • Onion
  • Carrot
  • Cabbage
  • Fish stock

What you do

  1. 1Same order, half the vegetables.
  2. 2The rice still has to cook in the broth. That is the dish.