Thiéboudienne

Method

1. 1

   Step 1

   Pound or blend the parsley (opens in a new tab), garlic (opens in a new tab), chilli, spring onion (opens in a new tab), pepper (opens in a new tab) and salt to a paste (roff). Cut deep slits in the fish and stuff with the paste.

   • 15 min
   • Mortar and pestle (opens in a new tab)

   

2. 2

   Step 2

   Heat the oil in a large pot and brown the fish lightly on both sides. Lift out and set aside.

   • 8 min
   • medium-high heat
   • Stockpot / large pot (opens in a new tab)
3. 3

   Step 3

   Fry the onions (opens in a new tab) in the same oil until soft, then add the tomato paste (opens in a new tab) and fry, stirring, for 10 minutes until it darkens. Add the water and salt and bring to the boil.

   • 15 min
   • medium heat

   

4. 4

   Step 4

   Add the cassava (opens in a new tab), carrots (opens in a new tab), cabbage (opens in a new tab), aubergine (opens in a new tab), sweet potato (opens in a new tab) and whole chilli and simmer 20 minutes. Return the fish and cook 15 minutes more until everything is tender.

   • 35 min
   • medium-low heat

   Food safety: Fish is cooked when it flakes easily and is opaque (63 °C).

5. 5

   Step 5

   Lift out the fish and vegetables, cover and keep warm. Measure about 900 ml of the broth into the pot (save the rest), add the rice, cover and cook on very low heat until tender, stirring once or twice and adding broth if needed.

   • 25 min
   • low heat

   The crispy rice at the bottom (xoon) is prized — don't throw it away.

6. 6

   Step 6

   Spread the rice on a large platter, arrange the fish and vegetables on top and serve with lime (opens in a new tab), tamarind and the reserved broth.