Thieboudienne

🛒 Ingredients

• Fish (Grouper/Thiof), cleaned and cut 1500 g · 1230 kcal
• Broken Rice (Thiébou Dienn rice), dry 800 g · 2880 kcal
• Tomato Paste 200 g · 160 kcal
• Onions, chopped 300 g · 120 kcal
• Carrots, peeled and sliced 400 g · 164 kcal
• Cassava (Yuca), peeled and cut 500 g · 800 kcal
• Eggplant, cut into chunks 400 g · 100 kcal
• White Cabbage, quartered 500 g · 125 kcal
• Green Bell Pepper, sliced 150 g · 30 kcal
• Habanero Chili, whole (or Scotch Bonnet) 20 g · 8 kcal
• Garlic, minced 30 g · 45 kcal
• Vegetable Oil 135 g · 1215 kcal
• Netetou (Fermented Locust Beans), optional 30 g · 90 kcal
• Fish Bouillon Cubes 20 g · 40 kcal
• Lime, for juice 50 g · 0 kcal
• Black Pepper, freshly ground 5 g · 0 kcal

👨‍🍳 Instructions

1. Clean the fish pieces and marinate them with lime juice, black pepper, and a pinch of salt for at least 15 minutes. In a small bowl, prepare the 'Roux' by finely mincing garlic and Habanero chili (remove seeds for less heat), then pounding or blending them into a paste.
2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Fry the marinated fish pieces until golden brown on all sides, then remove and set aside.
3. In the same pot, add chopped onions and sauté until softened. Stir in the tomato paste and cook for 5-7 minutes, pressing it against the bottom of the pot to deepen the flavor. Add the 'Roux' paste and Netetou (if using), stirring well.
4. Pour in about 2 liters of water, add the fish bouillon cubes, and bring to a simmer. Carefully add the larger, firmer vegetables like carrots, cassava, and eggplant to the sauce. Let them cook for about 20 minutes until partially tender.
5. Return the fried fish to the pot, then add the remaining, softer vegetables: white cabbage and green bell pepper. Continue to simmer for another 15-20 minutes until all vegetables are tender.
6. Carefully remove the fish and most of the cooked vegetables from the pot, placing them on a separate platter. Check the seasoning of the sauce, adding more salt if needed.
7. Add the broken rice directly to the remaining sauce in the pot. Stir well to ensure the rice is fully submerged and evenly coated. Cover the pot and cook on low heat for 25-30 minutes, or until the rice is tender and has absorbed all the liquid.
8. Once the rice is cooked, carefully mound it onto a large serving platter. Arrange the fried fish pieces and cooked vegetables around and on top of the rice. Serve hot, garnished with fresh lime wedges if desired.