Thiéboudienne Malien — Print Recipe

A lavish one-pot dish of fragrant broken rice cooked in a rich tomato sauce with stuffed fish, root vegetables, and tamarind.

Ingredients

1 Make stuffing paste by grinding garlic, parsley, scotch bonnet, and one bouillon cube. Cut pockets in the fish and stuff generously.
2 Fry stuffed fish in oil until golden. Set aside.
3 In the same pot, sauté onions, add tomato paste and fry 3 minutes. Add blended tomatoes and cook 15 minutes.
4 Add water, tamarind juice, and remaining bouillon. Bring to a boil.
5 Add vegetables in order of cooking time: carrots and sweet potatoes first, then eggplant and cabbage. Cook 15 minutes.
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.
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.