Fish and rice - Thieboudienne
Recipe Name: Thieboudienne
Subtitle: fish and rice
Preparation time: 2 hours
Recipe story: this dish is considered to be the national dish of Senegal. Nice and tasty.
· 1 1/2 cups rice (broken rice)
· 4 large pieces white fish
· 3 tomatoes mashed
· 3 tablespoons tomato paste
· 1 bunch parsley crushed
· 1 large carrot peeled and cut into medium pieces.
· 1 sweet potato peeled and chopped into large chunks.
· 1 large onion chopped.
· 4 cloves of garlic finely chopped
· 1 small eggplant sliced
· 1 small cabbage cut into 4 pieces
· ½ cup peanut oil
· 2 Maggie cubes
· 4 bay leaves.
· 1 tablespoon smoked fish shredded or ground.
· 2 habanero peppers diced
· I tablespoon of black pepper
· Salt to taste.
· 4 okras
· 6 cups of hot water
In a food processor or mortar and pestle blend or crush the parsley, half the garlic, 1 Maggie cube, plus a little salt and pepper to taste and spoon of oil.
Cut slits in the flesh of the fish and stuff puree inside or slather the fillets with the puree and refrigerate for a couple of hours.
Make the tomato sauce.
Heat the oil to medium high and add the onions, tomatoes, tomato paste, he black pepper and remaining garlic. Then fry for 15 minutes.
Add the stuffed or marinated fish into the tomato sauce.
Add the Maggie cube, bay leaves, netetou, smoked fish, habaneros and 1 cup of water.
Simmer until the fish pieces are Cooked through, about 15 minutes.
Remove the fish and vegetables
Remove the fish pieces and add all the vegetables except okra with 1 cup of water and cook the vegetables until they are cooked approximately 25-30 minutes.
You must ensure that the vegetables are tender before removing them but take care to not overcook them.
Then remove the vegetable and add the okra with water. Cook for 5 minutes more than remove the okra.
Cooking the rice.
Cook the rice over low heat, stir often and cook until tender.
When the rice is cooked well its ready for serving. Place the rice on a nice dish and arrange the vegetables and fish on top.