Thieboudienne Rouge
Thieboudienne rouge (cheb-oo-JEN ROOJ)
Red Rice with Fish
A vibrant dish of broken rice cooked in a rich, red tomato-based sauce with stuffed fish and assorted vegetables. This colorful one-pot meal is the everyday lunch staple of southern Mauritania.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Make a paste of garlic, parsley, and scotch bonnet. Cut slits in the fish and stuff with the paste.
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2
Brown the stuffed fish in oil on both sides. Remove and set aside carefully.
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3
In the same pot, cook onions with tomato paste until darkened. Add chopped tomatoes and cook 5 minutes.
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4
Add water, bring to a boil. Add carrots, cassava, and eggplant. Simmer 20 minutes.
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5
Remove vegetables and fish to a platter. Add rice to the broth, cover, and cook on low for 25 minutes.
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6
Mound the red rice on a platter, arrange fish and vegetables on top in a beautiful display.
Did You Know?
The color of the rice in thieboudienne rouge is a point of pride — the deeper the red, the more skilled the cook.
Chef's Notes
Equipment Tips
- large deep pot
- mortar and pestle
- cutting board
Garnishing
lemon wedges, lime
Accompaniments
hot sauce, onion salad
The Story Behind Thieboudienne Rouge
Thieboudienne rouge shares its origins with the Senegalese national dish, reflecting the deep cultural connections between southern Mauritania and Senegal. In Mauritania, the dish has become an everyday staple particularly in the south and in Nouakchott, where it represents the Wolof and Pulaar culinary traditions. The red version, colored with tomato paste, is considered the classic preparation.
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