Thieboudienne
Senegal's national dish of fish stuffed with herbs and cooked with vegetables in a tomato rice.
- Time1 hr 10
- LevelMedium
- Costabout £2.59 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pound or blitz the garlic, parsley, half the chilli and a pinch of black pepper to a rough paste. Rub half into the fish and set aside.
- 2
Heat the oil in a large pot. Fry the fish for 2 minutes each side, then lift out.
4 min - 3
Fry the onion for 4 minutes, add the tomato purée and cook for 3 minutes. Add the tomatoes, the rest of the paste, the stock cube and water. Simmer 10 minutes.
10 min - 4
Add the carrot, cassava, cabbage and aubergine and simmer for 15 minutes until almost tender. Lift out the vegetables.
15 min - 5
Add the rinsed rice to the pot, cover and cook on low for 20 minutes until the rice has absorbed the red broth. Lay the fish on top for the last 5 minutes.
20 min - 6
Serve the rice on a big platter with the fish and vegetables on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.