Thieboudienne is a legendary African seafood recipe from Senegal of stuffed fish and seasoned rice cooked in a thick vegetable tomato based sauce.
There are many versions of Thieboudienne, you can substitute white potatoes for pumpkin or breadfruit for cassava.
Le Thieboudienne Sénegalais Senegalese Stuffed Fish and Rice Stew Recipe
|Le Thieboudienne Sénegalais|
2 large cleaned red snappers
2 onions, finely chopped
2 teaspoons minced garlic
2 diced carrots
2 diced tomatoes
1/2 head shredded green or purple cabbage
2 cups peeled and diced fresh pumpkin
1 cup peeled and diced cassava
6 peeled and diced garden eggs (African eggplants)
1 small can tomato paste
1 chopped hot chili
1 tablespoon fish sauce
One handful chopped parsley
3 cups uncooked rice
6 cups fish or vegetable stock
Salt and pepper to taste
Stuff fishes with 1/2 the onions, garlic, tomatoes and parsley. In a large pot, sauté onion and add the tomato paste. Cook over low heat 2 minutes and mix with stock. Add vegetables, seasonings, and rice. Add fish on top of mixture cover and simmer 30-35 minutes. Serve with homemade bread.