how to make Thieboudienne?

how to make Thieboudienne?

Thieboudienne, also known as Ceebu Jen or Senegalese Rice and Fish, is a popular West African dish that consists of fish and vegetables cooked in a tomato-based sauce and served over rice. Here’s a recipe to make Thieboudienne:

Ingredients:

2 lbs (1 kg) fish, whole or filleted (such as red snapper or grouper)

2 cups (400g) rice

1 onion, chopped

2 garlic cloves, minced

2 carrots, peeled and sliced

1 eggplant, sliced

1 sweet potato, peeled and chopped

1 tomato, chopped

1 tablespoon tomato paste

2 tablespoons vegetable oil

1 tablespoon red pepper flakes (or to taste)

Salt and pepper, to taste

6 cups (1.5 liters) water

Instructions:

Rinse the rice in cold water and drain. Set aside.

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.

Add the chopped tomato, tomato paste, and red pepper flakes. Stir well and cook for 5 minutes.

Add the sliced carrots, sweet potato, and eggplant to the pot. Stir well and cook for another 5 minutes.

Add the water to the pot and bring to a boil.

Add the fish to the pot and season with salt and pepper. Cover the pot and simmer for 20-30 minutes, or until the fish is cooked through.

Remove the fish from the pot and set aside. Keep the vegetable and tomato sauce mixture in the pot.

Add the rice to the pot and stir well to coat the rice with the sauce. Arrange the fish on top of the rice and vegetables.

Cover the pot and simmer for another 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

Remove from heat and let the Thieboudienne rest for 10 minutes before serving. Serve hot.