Thieboudienne

Print Recipe

4.67 from 3 votes

Learn how to make Thieboudienne, a flavorful, hearty and wholesome Jollof rice and fish dish native to Senegal.

Prep Time30

Cook Time40

Total Time1 10

Course: Dinner, Main Course, One Pot Recipe

Cuisine: African

Servings: People

Calories: 484kcal

Author: Claudy

Ingredients

Fish Marinade

1 whole Fish (firm white fish like sea bass, sea bream, grouper) scaled, gutted and cut into pieces
2 Green Onion
5 stems Fresh parsley
¼ medium Onion
½ thumpsize Ginger
4 Garlic cloves
1 teaspoon Salt
½ teaspoon Bouillion or 1 small cube

For the Veggies

1 whole Purple eggplant cut into chunks
4-5 whole Okra
2 Medium Carrots peeled and cut into chunks
¼ head Cabbage cut into large chunks
1 Sweet Potato peeled and cut into chunks

For the Thieboudienne

2 cups Broken basmati rice or any broken rice
½ tablespoon Tomato paste
1 large Onion diced. or use remaining left from fish marinade
4 large Tomatoes
1 teaspoon Blackpeppeer
1 teaspoon Salt
2 teaspoon Bouillon powder or 2 small cubes
2 Bay leaves
1 tablespoon Locust beans
1 cup Cooking oil
small piece Cured fish or momoni (optional)
6-7 cups Water
Remaining green seasoning from the fish

Instructions

Combine the ingredients for the fish in a food processor or blender and coarlsey blend. Shouldnt be too smooth.
2 Green Onion, 5 stems Fresh parsley, ¼ medium Onion, ½ thumpsize Ginger, 4 Garlic cloves, 1 teaspoon Salt, ½ teaspoon Bouillion
Using a knife, poke holes in the fish and stuff the marinade inside. Also, rub it all over the fish. Save some of the marinade for the rice. Set aside to marinate for 15-30 minutes.
You can choose to fry or grill the fish. A typical theiboudienne needs just boiling of the fish in the sauce.
1 whole Fish (firm white fish like sea bass, sea bream, grouper)
Heat the vegetable oil in a large pot over medium heat and saute the onion until soft and fragrant.
1 cup Cooking oil, 1 large Onion
Add the tomato paste and stir well. Let it cook for another 5 minutes until it starts to brown.
½ tablespoon Tomato paste
Add the chopped tomatoes, bouillon, salt, black pepper, locust beans, and cured fish. Stir and cook again for 5 minutes until some of the water dries.
4 large Tomatoes, 1 teaspoon Blackpeppeer, 1 teaspoon Salt, 2 teaspoon Bouillon powder, 1 tablespoon Locust beans, small piece Cured fish
Add about 5- 6 cups water to the pot. Add the green marinade, potatoes, carrot (tough ones) and cook till tender. Then, add eggplant, cabbage, okra, and fish to the pot. Gently stir and let everything cook on medium heat for 5-7 minutes, until fully cooked. Remove the fish, potatoes and other veggies from the pot, set aside.
1 whole Purple eggplant, 4-5 whole Okra, 2 Medium Carrots, ¼ head Cabbage, 1 Sweet Potato, 6-7 cups Water, Remaining green seasoning from the fish
Add the washed rice, remaining green marinade and bayleaves to the sauce. You might need more water if the sauce dosen't cover the rice. You need the sauce to just cover the rice.
2 cups Broken basmati rice, 2 Bay leaves
Cover the pot and cook for 20-30 minutes till tender. When the rice has absorbed the water, seal the pot with an aluminum foil and reduce heat to low so it becomes fluffy.
Serve the rice on a pan, put the veggies and fish on top of the rice, and serve.

Video

Notes

Remember to wash the rice thoroughly before you add it to the pot. Doing this helps remove the excess starch from the surface, and keeps the rice fluffy.

Make sure there is enough water in the pot to cover the rice after you add in the washed rice. If you feel there's less water, add a bit more in.

While root vegetables are the perfect choice for this recipe, you can experiment with other veggies too. Try adding regular potatoes, king oyster mushrooms, broccoli, zucchini or even pumpkin to the mix.

Make sure you chop the veggies such that they're roughly the same size. This ensures they are all cooked to perfection.

Cook the veggies only until they are just done and tender. Overcooking will make them soggy, and that's not what you would want.

If you can, cook the fish with the skin on. This helps keep the fish from falling apart while cooking, and you can always remove the skin later, when you want to serve.

Nutrition