A lavish one-pot dish of fragrant broken rice cooked in a rich tomato sauce with stuffed fish, root vegetables, and tamarind.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large communal platter
Garnishes: lemon wedges, parsley
Accompaniments: tamarind juice, bissap
Instructions
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1
Make stuffing paste by grinding garlic, parsley, scotch bonnet, and one bouillon cube. Cut pockets in the fish and stuff generously.
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2
Fry stuffed fish in oil until golden. Set aside.
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3
In the same pot, sauté onions, add tomato paste and fry 3 minutes. Add blended tomatoes and cook 15 minutes.
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4
Add water, tamarind juice, and remaining bouillon. Bring to a boil.
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5
Add vegetables in order of cooking time: carrots and sweet potatoes first, then eggplant and cabbage. Cook 15 minutes.
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6
Remove vegetables. Add washed rice to the sauce, arrange fish on top. Cook covered on low heat 25 minutes until rice absorbs the liquid.
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7
Serve rice mounded on a platter with fish and vegetables arranged around it.
Did You Know?
Thiéboudienne is traditionally served on a single large communal platter, and each diner eats from the section directly in front of them.
Chef's Notes
Equipment Tips
- large deep pot
- mortar and pestle
- blender
Garnishing
lemon wedges, parsley
Accompaniments
The Story Behind Thiéboudienne Malien
Thiéboudienne is West Africa most celebrated rice dish, originating in Saint-Louis, Senegal. It traveled to Mali via the shared cultural corridor of the Senegal River valley and became a beloved part of Malian cuisine, especially in Bamako and Kayes.
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