Senegal | Main dish

Thieboudienne

Senegal's national dish — rice cooked in a rich tomato sauce with stuffed fish and vegetables including cassava, eggplant, and cabbage.

Country
Senegal
Region
West Africa
Time
110 min
Serves
8
Level
hard
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Recipe overview

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Thieboudienne was created by Penda Mbaye of Saint-Louis and was inscribed on UNESCO's Intangible Cultural Heritage list in 2021. Families gather around a large communal platter.

What the dish tastes like

Senegal's national dish — rice cooked in a rich tomato sauce with stuffed fish and vegetables including cassava, eggplant, and cabbage.

When to cook it

Best for Sunday family lunch, with a hard cooking level and about 110 minutes total.

What to serve alongside it

Lime wedges and chilli sauce

Follow the collection route

Thieboudienne belongs to 2 AfroKitchen collections. Sunday Specials is the strongest cluster route to start from. Sunday Specials

Servings: 8

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How to cook it

Step-by-step instructions

Back to Senegal
1
Stuff the fish
Blend parsley, garlic, scotch bonnet, and lime juice to make the rof. Fill the scored slits with this paste.
Pack the rof tightly into the fish cuts.
2
Fry the fish
Heat oil in a large pot. Fry stuffed fish on both sides until browned. Remove and set aside.
Fry fish 10:00
3
Build the sauce
Fry onions until soft. Add tomato paste and cook 5 minutes. Add water, tamarind, and dried fish for depth.
Cook sauce 15:00
4
Cook the vegetables
Add cassava, eggplant, and cabbage. Simmer until tender, about 20 minutes. Remove and set aside.
Cook vegetables 20:00
5
Cook the rice
Add washed rice to remaining sauce with enough water. Cover tightly and cook on low 25-30 minutes.
Cook rice 30:00
6
Assemble and serve
Mound rice on a large platter. Place fish in centre, surround with vegetables. Serve with lime wedges.

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