Thieboudienne — Senegalese Fish and Rice

Shopping list

• 800 g firm white fish fillets (such as grouper or sea bass) — cut into 4 pieces

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• 30 g parsley — chopped

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• 3 piece spring onions — chopped

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• 4 clove garlic cloves — minced

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• 1 piece scotch bonnet chilli — deseeded and minced

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• 100 ml vegetable oil

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• 3 tbsp tomato purée

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• 200 g cassava — peeled and cut into chunks

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• 200 g sweet potato — peeled and cut into chunks

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• 2 piece carrots — peeled and halved

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• 200 g white cabbage — cut into wedges

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• 1 piece aubergine — cut into thick rounds

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• 150 g okra — trimmed

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• 500 g broken jasmine rice — rinsed

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• 1.5 l fish stock

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• 1 tbsp tamarind paste

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• 2 tsp salt

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• 1 tsp black pepper — freshly ground

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Step by step

1. 1

   Make the roff (stuffing paste): In a mortar and pestle or small food processor, combine the parsley, spring onions, 2 garlic cloves, half the scotch bonnet, 1 tablespoon oil, and ½ teaspoon salt. Pound or blend to a thick paste.

2. 2

   Cut 3–4 deep slits into each fish piece. Rub the roff paste generously into the slits and all over the fish. Season with salt and pepper. Set aside to marinate for 20 minutes.

3. 3

   Heat 3 tablespoons oil in a large, heavy-based pot over medium-high heat. Fry the fish pieces for 3– 4 minutes per side until golden brown. Remove and set aside on a plate.

4. 4

   In the same pot, add the remaining oil and fry the tomato purée, remaining garlic, and remaining scotch bonnet for 2 minutes, stirring constantly until fragrant and darkened.

5. 5

   Add the fish stock and tamarind paste to the pot. Bring to a boil, then reduce to a simmer.

6. 6

   Add the cassava, sweet potato, and carrots. Simmer for 15 minutes until beginning to soften.

7. 7

   Add the cabbage wedges, aubergine, and okra. Simmer for another 10 minutes until all vegetables are tender. Remove all vegetables and fish carefully with a slotted spoon and set aside, keeping warm.

8. 8

   Measure the remaining cooking liquid—you need about 1 litre. Add water if necessary. Return to a boil.

9. 9

   Add the rinsed rice to the boiling liquid. Stir once, then reduce heat to low. Cover tightly and cook for 20– 25 minutes until rice is tender and liquid absorbed. The rice should develop a golden-brown crust (xoon) on the bottom.

10. 10

    To serve, mound the rice on a large platter. Arrange the fish and vegetables on top. Drizzle with a little extra cooking liquid if desired.