COPPER🇸🇳 Senegal
Thieboudienne recipe
Savor the rich flavors of Senegal with this classic dish.
Ingredients
- 400 g rice
- 800 g fish
- 300 g tomatoes
- 2 onions
- 200 g carrots
- 200 g cabbage
- 1 bell pepper
- 60 ml oil
- 4 garlic
- 2 tbsp spices
How to make Thieboudienne
- Rinse 400 g of rice under cold water and soak it in water for 30 minutes to soften.
- In a large pot, heat 2 tablespoons of oil over medium heat until hot but not smoking.
- Add 1 chopped onion and 3 minced garlic cloves, sautéing until fragrant, about 3-4 minutes.
- Stir in 3 chopped tomatoes and your choice of spices, cooking until they soften for about 5 minutes.
- Incorporate 800 g of fish, 2 chopped carrots, 1/4 of a cabbage, and 1 chopped bell pepper; simmer for 15 to 20 minutes until cooked.
- Add the soaked rice to the pot along with enough water to cover it, about 1 inch above the rice.
- Cook until the rice is tender, about 20 minutes, stirring occasionally to prevent sticking.
- Serve hot, garnishing with the cooked vegetables and fish on top.
What is Thieboudienne?
Thieboudienne is a traditional dish from Senegal, simmered in one pot, and takes about 120 minutes from start to finish. It is built around fish, rice and tomatoes. The recipe below uses 10 ingredients and is written out step by step.
How long does Thieboudienne take?
At 120 minutes it is slower than 79% of the 588 dishes in Copper's atlas. Copper's atlas has 4 dishes built on fish. The method runs to 8 steps, the longest being 30 minutes.
Any tips for making Thieboudienne?
Use fresh fish for a more flavorful stew.
Copper documents Senegal alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.