Recipe : Thieboudienne: Senegalese Jollof Rice and Fish
Thieboudienne: Senegalese Jollof Rice and Fish
Course: Lunch, DinnerCuisine: SenegalDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1kg of fresh fish (preferably grouper, snapper, or bream)
3 cloves of garlic, minced
1 teaspoon of parsley, chopped
1 teaspoon of thyme
1 lemon (for juice)
Salt and pepper to taste3 cups of broken jasmine or parboiled rice
1/2 cup of vegetable oil
3 large tomatoes, blended
1/4 cup of tomato paste
1 onion, finely chopped
2-3 cloves of garlic, minced
1 bouillon cube
1 teaspoon of smoked paprika (optional)
Salt and pepper to taste2 carrots, peeled and halved
2 sweet potatoes, peeled and cut into chunks
1 small cabbage, quartered
1 eggplant, cut into chunks
2 okra pods (optional)
1 chili pepper (whole, for flavoring)
Directions
- Prepare the Fish
Clean the fish and pat dry.
In a bowl, mix garlic, parsley, thyme, lemon juice, salt, and pepper to create a marinade.
Rub the marinade over the fish and inside the slits. Let it rest for 20 minutes.
Heat oil in a pan and lightly fry the fish until golden on both sides. Set aside - Make the Base Sauce
In a large pot, heat the oil and sauté the onions until soft.
Add minced garlic and tomato paste. Cook for 5 minutes, stirring constantly.
Add blended tomatoes, smoked paprika (if using), and the bouillon cube. Simmer for 10 minutes - Cook the Vegetables
Add the carrots, sweet potatoes, cabbage, eggplant, and okra to the tomato sauce.
Pour in 2-3 cups of water to create a stew-like consistency. Add the whole chili pepper for flavor.
Cover and simmer for 20-30 minutes, or until the vegetables are tender but not falling apart. Remove the vegetables and set aside. - Cook the Rice
Rinse the rice thoroughly to remove excess starch.
Add the rice to the pot with the remaining sauce and broth. Stir to coat the rice evenly.
Add more water if necessary to fully cook the rice (about 2-3 cups). Cover and cook on low heat until the rice absorbs the liquid and becomes tender (about 20-25 minutes). - Assemble and Serve
Layer the rice on a large serving platter.
Arrange the vegetables and fish on top of the rice. Garnish with the chili pepper.
Serve warm, allowing everyone to enjoy a mix of the rice, fish, and vegetables
