Thieboudienne recipe

Broken rice cooked in a red fish broth under steaks stuffed with a parsley, garlic and chilli paste called rof.

1 hour and 45 minutesmedium12 ingredients

Ingredients

• 500 g broken rice
• 800 g white fish steaks
• 1 bunch parsley
• 6 clove garlic
• 1 scotch bonnet pepper
• 3 tbsp tomato paste
• 2 onions
• 2 carrots
• 300 g cabbage
• 50 g dried fish
• 150 ml peanut oil
• 2 tsp salt

How to make Thieboudienne

1. Blend 1 bunch of parsley, 6 garlic cloves, 1 scotch bonnet and 2 tsp of salt into a thick green paste, the rof: this stuffing is the dish, without it you only have fish next to rice.
2. Cut deep slits in 50 g of white fish steaks, push the rof inside and leave them 30 minutes.
3. Heat 150 ml of peanut oil in a wide pot, fry the fish 3 minutes on each side and lift it out.
4. In the same oil soften 2 chopped onions, then fry 3 tbsp of tomato paste for 5 minutes until it darkens and loses its raw edge.
5. Pour in 1.5 l of water, add 50 g of dried fish, 2 carrots and 300 g of cabbage in wedges and 2 tsp of salt, simmer 20 minutes, return the fish for the last 10 minutes, then lift out fish and vegetables and keep them warm.
6. Rinse 500 g of broken rice and cook it covered in the remaining red broth on low heat for 25 minutes: the rice must drink the broth, never plain water.
7. Leave the pot uncovered on the heat for the last 5 minutes to form the xoon, the toasted crust at the bottom, which is scraped up and shared.
8. Turn the rice onto a platter, arrange the fish and vegetables on top, scatter the xoon over it and serve with lime.

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