Senegalese Thieboudienne (Rice, Fish, and Veggies)
Pronounced: Chee-boo-jen
Serves 6
Adapted from Yummy Medley
For Fish:
½-¾ cup fresh parsley
1-2 garlic cloves
½ Scotch bonnet or habanero pepper
1 teaspoon shrimp bouillon (chicken bouillon can work as a substitute)
Salt and pepper
1-1½ pounds white fish, such as cod
For Rice:
1-2 Scotch bonnet or habanero pepper
1-2 cloves garlic
2 tablespoons vegetable oil
1 onion, thinly sliced
½ cup tomato paste
1½ tablespoons shrimp bouillon (chicken bouillon can work as a substitute)
Salt and pepper
4 cups water
½ sweet potato, cut into cubes
2 carrots, cut into ¼ inch pieces
1 bell pepper, cut into ¼ inch pieces
1 Scotch bonnet or habanero pepper, coarsely chopped
½ purple eggplant, cut into cubes
1 cup red cabbage, cut into ¼ inch thick slices
1 cup broken jasmine rice or regular jasmine rice
Lime juice, for garnish
For the fish, use either a mortar and pestle or food processor, grind the parsley, garlic, Scotch bonnet pepper, shrimp bouillon, ½ teaspoon pepper, and ½ teaspoon salt into a rough paste. Rub parsley mixture over the fish.
Fry or stir fry the fish. Set aside.
For the rice, use either a mortar and pestle or food processor, grind the Scotch bonnet pepper and garlic into a rough paste.
Heat a large pot over medium heat and add vegetable oil. Once the oil is hot, add the onions and cook until they’re glassy and translucent. Add in the tomato paste and stir frequently for 5 minutes.
Add in Scotch bonnet pepper and garlic mixture to the pot and mix everything together. Stir for 2 minutes.
Add in shrimp bouillon, ½ teaspoon pepper, ½ teaspoon salt, 4 cups water. Mix everything together to incorporate. Taste and adjust flavors to your preference.
Bring to a simmer and add in sweet potatoes, give the pot a good stir, and let simmer for 5 minutes. Add in carrots, give the pot a good stir, and let simmer for 5 minutes. Add in bell peppers and Scotch bonnet peppers, mix everything, and let simmer for 3 minutes. Add purple eggplants and red cabbage, mix everything, and let simmer for 3 minutes.
Test the vegetables for their doneness. Once done, using a slotted spoon, scoop vegetables out and on to a plate and set aside.
Add fish back into pot and let it simmer for an additional 3-5 minutes. Remove from the pot and set aside.
Add the uncooked rice to the pot, making sure that the sauce just covers the rice. Spread out the rice, if you need to. Or add a bit of water so that the rice is just covered with liquid.
Bring the sauce to a simmer, cover the pot, reduce heat to low, and cook for 15 minutes. At this point, check that the rice is on track to soak up all the liquid. If there is only a bit of sauce left and the rice is still not soft, add a bit more water. Cook for an additional 5 minutes to make sure most of the sauce has been soaked up by the rice.
Serve the rice with the cooked veggies and the fish on top. Garnish with lime juice.
Enjoy!
