Thieboudienne

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Blend the parsley, garlic, scotch bonnet, pepper and salt to a coarse paste. Cut a deep slit in each fish steak and stuff with about half of the paste. Keep the rest.

   Mark done

2. Heat the oil in a wide, heavy pot over medium-high heat and fry the fish for 3 minutes per side, until lightly browned. Lift out and set aside.

   Mark done Start 3 min timer

3. In the same oil, cook the onions for 5 minutes. Stir in the tomato paste and cook for 3 minutes. Add the chopped tomatoes and cook for 5 minutes.

   Mark done Start 5 min timer

4. Add the water, tamarind, stock cube, the whole scotch bonnet and the rest of the parsley paste. Bring to a boil and simmer for 10 minutes.

   Mark done Start 10 min timer

5. Add the carrots, cassava, sweet potato, cabbage and aubergine and simmer for 25 minutes, until the vegetables are tender. Return the fish to the pot for the last 5 minutes.

   Mark done Start 25 min timer

6. Lift the fish and vegetables onto a plate and keep warm. Measure 800 ml of the sauce into a clean pot, bring to a boil, add the rice and salt, cover and cook on low heat for 20 minutes, until the rice is tender.

   Mark done Start 20 min timer

7. Pile the rice onto a large platter, top with the fish and vegetables and spoon over some of the remaining sauce.

   Mark done

Chef’s Tips

• Stuff the fish deeply. The parsley paste seasons it from the inside.
• Lift the fish out as soon as it is cooked. It falls apart if it stays in the sauce.
• Cook the rice in the flavoured sauce, not in water. That is what makes it thieboudienne.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Lime wedges
• Hot pepper sauce
• Bissap (hibiscus drink)

Storage & Reheating

Keep in the fridge up to 3 days and reheat gently. The rice can be reheated with a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.