Thieboudienne is the national dish of Senegal and is eaten across the country as a main meal. It consists of rice cooked in a rich tomato-based sauce, served with fish and a variety of vegetables such as carrots, cabbage and eggplant. The dish is traditionally cooked in one pot, allowing all the flavors to combine. It is known for its deep color, bold taste and generous, slightly messy presentation on the plate.
😌 Difficulty: Medium
⏱️ Preparation time: 25 min
🔥 Cooking time: 45 min
⏳ Total time: 1 hour 10 min
👥 Servings: 4
Ingredients
- 2 cups long-grain rice
- 2 white fish fillets (firm fish like cod or snapper)
- 2 tbsp oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tomatoes, chopped (or 200 g canned tomatoes)
- 800 ml water or fish stock
- 1 carrot, cut into chunks
- 1/2 cabbage, cut into wedges
- 1 small eggplant, cut into pieces
- 1 tsp paprika
- 1/2 tsp chili flakes (optional)
- salt
Instructions
- Heat oil in a large pot over medium heat.
- Add onion and cook until soft.
- Add garlic and cook for 1 minute.
- Stir in tomato paste and cook for 2 minutes.
- Add chopped tomatoes, paprika and chili flakes.
- Cook until the mixture thickens slightly.
- Pour in water or stock and bring to a boil.
- Add vegetables and simmer for 10-15 minutes.
- Add fish and cook gently for about 10 minutes, then remove and set aside.
- Add rice to the pot and mix lightly.
- Cover and cook on low heat until rice absorbs the liquid.
- Place fish back on top and let everything rest for a few minutes before serving.
SpinThatCuisine Tip 💡
Do not stir the rice too much while it cooks – this helps keep the grains separate and prevents a mushy texture.