Saucepan@saucepan · Shared this recipeFollowAfrican · dinnerThieboudienne (Senegalese Jollof Rice and Fish)A hearty Senegalese one-pot dish of marinated fish, vegetables, and savory rice cooked in a rich tomato and herb sauce.total1 hr 10 minprep30 mincook40 minservings5Original recipe on cookingwithclaudy.comKeep this recipeAdd a copy of Thieboudienne (Senegalese Jollof Rice and Fish) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servings1 whole Fish, firm white fish like sea bass, sea bream, grouper, scaled, gutted and cut into pieces2 Green Onion5 stems Fresh parsley0.25 medium Onion0.5 thumpsize Ginger4 Garlic cloves1 tsp Salt0.5 tsp Bouillion, or 1 small cube1 whole Purple eggplant, cut into chunks4 whole Okra2 Medium Carrots, peeled and cut into chunks0.25 head Cabbage, cut into large chunks1 Sweet Potato, peeled and cut into chunks2 cup Broken basmati rice, or any broken rice0.5 tbsp Tomato paste1 large Onion, diced. or use remaining left from fish marinade4 large Tomatoes1 tsp Blackpeppeer1 tsp Salt2 tsp Bouillon powder, or 2 small cubes2 Bay leaves1 tbsp Locust beans1 cup Cooking oilsmall piece Cured fish ), or momoni (optional6 cup WaterRemaining green seasoning from the fishStepsClear checksTap an ingredient or step to check it off.1Step 1: Combine the ingredients for the fish in a food processor or blender and coarsely blend. It shouldn't be too smooth.2Step 2: 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 thieboudienne needs just boiling of the fish in the sauce.3Step 3: Heat the vegetable oil in a large pot over medium heat and saute the onion until soft and fragrant.4Step 4: Add the tomato paste and stir well. Let it cook for another 5 minutes until it starts to brown.5Step 5: 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.6Step 6: 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.7Step 7: Add the washed rice, remaining green marinade and bay leaves to the sauce. You might need more water if the sauce doesn't cover the rice. You need the sauce to just cover the rice.8Step 8: 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.9Step 9: Serve the rice on a pan, put the veggies and fish on top of the rice, and serve.getsaucepan.com/r/7f6bca16-2734-4b1d-a9d7-1c09031dc7ea · Original: https://cookingwithclaudy.com/thieboudienne-senegalese-jollof-rice-and-fish/
