Senegalese Thieboudienne
Senegalese rice cooked with fish, vegetables, and tomato sauce, following a version with fresh and salted fish.
Thieboudienne—ceebu jën, literally “rice and fish”—is a Senegalese dish of fish, rice, and vegetables cooked in one pot. This version combines fresh and salted fish with cassava, cabbage, eggplant, pumpkin, and carrot; the vegetables and fish are removed before the rice is finished in the broth.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the fish and stuffing
Rinse and drain the fish. Crush the garlic with the parsley and some of the chopped onion; press the mixture into the cuts in the fish. Set aside the remaining onion.
Ready to continue when: The stuffing is distributed in the cuts and stays in place when the fish is handled gently.
- 02
Prepare the vegetables
Peel and cut the carrot, cassava, pumpkin, and eggplant into large pieces. Cut the cabbage into large pieces and prepare the peppers without their seeds. Clean the oyster and chop the fresh tomato.
Ready to continue when: The vegetables are clean and cut into large pieces; the oyster is clean and the tomato is chopped.
- 03
Brown the fish and cook the tomato
Heat the oil in a large pot and brown the fish on both sides; carefully remove it. Add the remaining onion and the oyster to the same pot. Once the onion has softened, add the tomato paste mixed with a little water, the fresh tomato, and the bay leaves. Stir and cook for 5 minutes.
Ready to continue when: The fish is browned on the outside; the onion is softened, and the tomato mixture looks thicker, with oil visible at the surface.
5 min - 04
Cook the vegetables and salted fish
Add 1.5 l of water to the pot and bring the broth to a boil. Add the carrot, peppers, cassava, eggplant, and cabbage. When the broth boils, add the salted dried fish; add the pumpkin a little later. Cook until the vegetables are tender. Carefully remove the vegetables and fish and set them aside with a little sauce.
Ready to continue when: A fork passes easily through the cassava and carrot, and the vegetables hold their shape when removed.
- 05
Cook the rice in the broth
Rinse the rice and add it to the broth remaining in the pot. Add the reserved onion and stir. Cook for 10 minutes; then stir, cover, and cook for 5 more minutes, until the rice has absorbed the liquid and is tender.
Ready to continue when: The rice is tender and has absorbed the broth; no loose liquid remains at the bottom of the pot.
15 min - 06
Serve
Place the rice on a serving platter and arrange the reserved fish and vegetables on top with a little sauce. Serve the tamarind on the side.
Ready to continue when: The rice forms the base, with the fish and vegetables arranged on top; the tamarind is served separately.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
- Cómo fomentar el cultivo sostenible del arroz para mejorar la seguridad alimentaria en Latinomérica doi.org/10.64628/aao.srxyuxsum
- Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
- Cómo cocinar Thieboudienne (Senegal) - Vuelta al Mundo Sabrosa www.vueltaalmundosabrosa.com/africa/senegal/como-cocinar-thieboudienne-senegal/
- Thieboudienne (receta senegalesa) - Diario de Gastronomía: Cocina, vino, gastronomía y recetas gourmet diariodegastronomia.com/thieboudienne-receta-senegalesa/
- Thieboudienne (arroz con pescado). Receta de Senegal blogconichigua.wixsite.com/conichigua/single-post/2016/05/10/thiebou-djene-arroz-con-pescado…
- - YouTube www.youtube.com/watch?v=85lLPjgWyfc
- Receta de Thieboudienne montsia.es/recipe/thieboudienne
- THIEBOUDIENNE - Mom Koumba momkoumba.com/recetas/thieboudienne/
- Thieboudienne senegalesa: conoce su receta e historia www.remitly.com/blog/es/cultura-y-estilo-de-vida/platosnacional-thieboudienne-datos-fascinan…
- Thieboudienne - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Thieboudienne
- Gastronomía de Senegal: thiéboudienne y platos típicos | NeoGeo DMC Blog neogeodmc.com/blog/gastronomia-de-senegal-thieboudienne-y-los-platos-que-debes-probar
- - YouTube www.youtube.com/watch?v=g655E6fLfiY
- - YouTube www.youtube.com/watch?v=Wxhde9WNeuM
- Thieboudienne (Arroz con pescado de Senegal) elalpende.wixsite.com/alpende/post/thieboudienne-arroz-con-pescado-de-senegal
- Thieboudienne - Wikipedia it.wikipedia.org/wiki/Thieboudienne
- Thieboudienne (Senegalese Jollof Rice and Fish) - Cooking With Claudy cookingwithclaudy.com/thieboudienne-senegalese-jollof-rice-and-fish/
- Comité Científico www.aesan.gob.es/dam/jcr:37c06c87-ec8b-4abb-b7ea-16b9f9c582b8/comite_cientifico_1.pdf
State: Published after documentary validation; no “Tested” label is shown.