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Thiéboudienne (Senegalese Fish and Rice)

Name: Thiéboudienne (Senegalese Fish and Rice)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 portions
Cuisine: senegalaise
Ingredients: 800 g Red Snapper or Bass (fillet); 300 g Long grain rice; 400 g Canned tomatoes; 2 piece Onion; 3 piece Carrot; 400 g Butternut squash; 250 g Yam; 4 clove Garlic; 1 piece Fresh red chili; 20 g Flat parsley; 6 tbsp Peanut oil; à volonté piece Salt and pepper

Senegal's national dish combining fragrant rice, roasted white fish, rich tomato sauce, and root vegetables. A true taste of Senegal.

70 min4 servings480 kcalDifficulty: Medium

Ingredients

800 g Red Snapper or Bass (fillet)
300 g Long grain rice
400 g Canned tomatoes
2 piece Onion
3 piece Carrot
400 g Butternut squash
250 g Yam
4 clove Garlic
1 piece Fresh red chili
20 g Flat parsley
6 tbsp Peanut oil
à volonté piece Salt and pepper

Instructions

Step 1
Prepare the fish: season with salt, pepper, garlic and chili, let marinate for 10 minutes
Step 2
Cut the carrots, squash and yam into regular pieces
Step 3
Sauté the chopped onions in peanut oil
Step 4
Add the crushed tomatoes, cook for 5 minutes
Step 5
Add the root vegetables, cover and cook for 15 minutes
Step 6
Sauté the fish separately in hot oil for 4-5 minutes per side, set aside
Step 7
Add the rice to the vegetables, pour in water (rice should be covered by 2cm), cover and cook for 20 minutes over medium heat
Step 8
Serve the rice with the whole fish or flaked fish on top

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