Thieboudienne Tchadien

Name: Thieboudienne Tchadien
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Cuisine: Chadian
Ingredients: 500g firm white fish fillets; 3 cups long grain rice; 4 tbsp tomato paste; 2 onions, chopped; 200g cassava, cubed; 1 small eggplant, cubed; 200g cabbage, shredded; 2 carrots, chunked; 3 tbsp vegetable oil; 1.5 liters water; 1 tsp salt; 2 cloves garlic, minced; 1 hot pepper; 1 bouillon cube

Thieboudienne Tchadien (cheb-oo-JEN tchah-dee-EN)

Chadian Rice and Fish

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 470 kcal

A vibrant one-pot rice dish cooked with fish, tomato paste, and an array of vegetables including cassava, eggplant, and cabbage. The Chadian version of this West African classic features bold spicing and generous portions.

Nutrition & Info

Protein 28.0g

Carbs 58.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

large heavy pot with lid sharp knife wooden spoon cutting board

Ingredients

500g firm white fish fillets
3 cups long grain rice
4 tbsp tomato paste
2 onions, chopped
200g cassava, cubed
1 small eggplant, cubed
200g cabbage, shredded
2 carrots, chunked
3 tbsp vegetable oil
1.5 liters water
1 tsp salt
2 cloves garlic, minced
1 hot pepper
1 bouillon cube

Instructions

1
Season fish with salt and garlic. Fry in oil until golden on both sides, about three minutes per side. Remove and set aside.
2
In the same pot, saute onions until golden. Add tomato paste and cook for five minutes until it darkens and becomes fragrant.
3
Add water, bouillon cube, and hot pepper. Bring to a boil and add cassava and carrots. Cook for fifteen minutes.
4
Add eggplant and cabbage. Continue cooking for ten minutes until all vegetables are nearly tender.
5
Remove vegetables and fish. Add washed rice to the flavored broth. Cook covered on low heat for twenty minutes until rice absorbs all liquid.
6
Arrange the vegetables and fish on top of the rice. Cover and steam for five more minutes. Serve family-style on a large platter.

💡

Did You Know?

Thieboudienne came to Chad through migration and cultural exchange with Senegalese and other West African communities living in N'Djamena, where it became a beloved adopted dish.

Chef's Notes

Equipment Tips

large heavy pot with lid
sharp knife
wooden spoon
cutting board

The Story Behind Thieboudienne Tchadien

The Chadian version of thieboudienne represents the cultural melting pot of N'Djamena, where communities from across West and Central Africa have brought their culinary traditions. While the original Senegalese dish is a national treasure, the Chadian adaptation uses local vegetables and bolder spicing, creating a distinct version that has earned its own loyal following in Chadian households.

🕐 Traditionally enjoyed lunch, the main meal of the day 📜 Origins: West African influence adapted in Chad

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Thieboudienne Tchadien

Nutrition & Info

Dietary

Allergen Warnings

Equipment Needed

Instructions

Did You Know?

Chef's Notes

Equipment Tips

The Story Behind Thieboudienne Tchadien

Comments (0)

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