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