Thiéboudienne

Thiéboudienne Recipe for 4 People

Ingredients:

• 2 cups broken jasmine rice
• 500g (1.1 lbs) whole fish (such as sea bream or red snapper)
• 1 cup tomato paste
• 1 large eggplant, diced
• 2 carrots, sliced
• 1 cabbage, quartered
• 1 cup pumpkin or squash, diced
• 1 cup okra, whole
• 1 cup cassava, peeled and diced
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 2 Scotch bonnet peppers, whole (adjust to taste)
• 1 bunch parsley, chopped
• 1 bunch cilantro, chopped
• 1 tablespoon thyme
• 1 tablespoon ground red pepper
• 1 tablespoon ground ginger
• 1 tablespoon ground garlic
• 1 cup palm oil
• Salt, to taste

Instructions:

1. Prepare the Fish:
   • Clean and scale the whole fish. Make deep cuts on each side.
2. Season the Fish:
   • Rub the fish with a mixture of thyme, ground red pepper, ground ginger, ground garlic, and salt. Let it marinate while you prepare the other ingredients.
3. Cook the Rice:
   • Rinse the broken jasmine rice and cook it according to the package instructions. Set aside.
4. Prepare Vegetables:
   • In a large pot, heat palm oil over medium heat.
   • Add chopped onions, minced garlic, Scotch bonnet peppers, and tomato paste. Sauté until fragrant.
5. Build Layers:
   • Arrange the seasoned fish, diced eggplant, sliced carrots, quartered cabbage, diced pumpkin, whole okra, and peeled cassava in layers in the pot.
6. Add Liquid:
   • Pour enough water to cover the ingredients and create a stew-like consistency.
7. Simmer:
   • Cover the pot and simmer over medium heat until the vegetables are tender and the fish is cooked through, about 30-40 minutes.
8. Garnish:
   • Garnish with chopped parsley and cilantro.
9. Serve:
   • Serve the Thiéboudienne over the cooked jasmine rice.

Enjoy the flavors of Senegal with this delightful Thiéboudienne recipe for 4 people!