Description
Thieboudienne, also known as Ceebu jën, is a traditional Senegalese dish that combines fish, rice, and vegetables, offering a taste of West Africa’s rich culinary heritage.
Ingredients
Scale
- 500g of fish (such as grouper or snapper)
- 2 cups of rice
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 carrot, sliced
- 1 eggplant, diced
- 1/2 cabbage, chopped
- 2 tablespoons of tomato paste
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 4 cups of water
- 2 tablespoons of vegetable oil
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and garlic, sauté until the onion is translucent.
- Add the chopped tomatoes and tomato paste, cook for 5 minutes.
- Add the fish, season with salt, pepper, and thyme, and cook for 10 minutes.
- Remove the fish and set aside.
- Add the water to the pot and bring to a boil.
- Add the rice, carrot, eggplant, and cabbage to the pot.
- Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is cooked.
- Return the fish to the pot and cook for an additional 5 minutes.
- Serve hot, garnished with additional vegetables if desired.
Notes
- Traditionally, this dish is served with a spicy sauce on the side.
- Feel free to use any firm white fish available.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: West African
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg