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Thiéboudienne (Senegalese Fish and Rice)

Name: Thiéboudienne (Senegalese Fish and Rice)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5 portions
Cuisine: senegalaise
Ingredients: 350 g Long grain rice; 600 g Smoked fish (capitaine); 400 g Crushed tomatoes; 3 medium Carrot; 2 medium Beet; 300 g White cabbage; 2 medium Onion; 3 clove Garlic; 1 piece Fresh red chili; 800 ml Fish stock; 5 tbsp Peanut oil; 1 tsp Salt

Senegal's national dish: fragrant rice with vegetables and smoked fish, a flavorful blend of African and Creole influences.

55 min5 servings420 kcalDifficulty: Medium

Ingredients

350 g Long grain rice
600 g Smoked fish (capitaine)
400 g Crushed tomatoes
3 medium Carrot
2 medium Beet
300 g White cabbage
2 medium Onion
3 clove Garlic
1 piece Fresh red chili
800 ml Fish stock
5 tbsp Peanut oil
1 tsp Salt

Instructions

Step 1
Sauté the chopped onion and garlic in the oil for 3 minutes.
Step 2
Add the tomatoes and chili, let reduce for 5 minutes.
Step 3
Pour in the stock and bring to a boil. Add the smoked fish, carrot and beet. Cook for 15 minutes.
Step 4
Remove the fish and add the rice and white cabbage to the stock. Cover and cook for 15 minutes over low heat.
Step 5
Flake the fish and mix it into the rice before serving.

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