Thieboudienne

Name: Thieboudienne
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 1 serving
Cuisine: African
Ingredients: 150 g firm white fish steak; 10 g flat-leaf parsley; 2 cloves garlic; 1 spring onion; 1 scotch bonnet chilli; salt; 1 tbsp groundnut oil; 60 g onion; 1 tbsp tomato purée; 10 g dried fish (guedj); 700 ml water; 50 g carrot; 50 g cassava; 60 g white cabbage; 50 g bitter aubergine (jaxatu) or small aubergine; 1 tsp tamarind pulp; black pepper; 80 g broken rice; 0.5 lime

Senegal's national dish: fish stuffed with a pounded parsley-and-garlic rof, poached with root vegetables in a tomato broth, and broken rice simmered in that same broth until every grain is red and savoury.

Lunch & dinner Pescatarian 25g+ protein 8g+ fibre

80 min25 prep · 55 cookMedium794 kcalper serving

Method

Make the rof: pound 10 g of parsley, 2 peeled garlic cloves, 1 chopped spring onion, 0.5 deseeded scotch bonnet and a good pinch of salt in a mortar to a coarse green paste.
Cut a deep pocket into the 150 g of fish steak with a small sharp knife, without cutting through, and push all the rof inside. Season the outside with salt and leave to sit for 15 minutes while you rinse 80 g of broken rice under cold water until it runs clear.
Heat 1 tbsp of groundnut oil in a heavy pot over medium heat and brown the stuffed fish for 2 minutes on each side, just to colour the skin — it should not cook through. Lift it out onto a plate.
In the same oil, soften 60 g of sliced onion over medium heat for 5 minutes until translucent. Stir in 1 tbsp of tomato purée and fry for 3 minutes, until it darkens to brick red and smells sweet rather than raw. Add 10 g of dried fish, the remaining 0.5 scotch bonnet left whole and 700 ml of water, and bring to a gentle simmer.