Thieboudienne is a traditional dish from Northwestern Africa. It is made from fish, rice and tomato sauce and offers slight variations according to specific local/national preferences. Other ingredients often include onions, carrots, cabbage, sweet potatoes and peanut oil. These ingredients are common in the region. The name of the dish comes from Wolof words meaning “rice” (ceeb) and “fish” (jën).
This recipe was handed in by Ousmane, originally from Mauretania, who lives in Berlin since 2015.
For 3 persons
- Rice (500 gr.)
- Fish (3 medium-sized fish)
- Sweet potatoe (400 gr.)
- Carrots (200 gr.)
- Cabbage (200 gr.)
- Pepperoni (50 gr.)
- Pepper (1 teaspoon)
- Salt (2 teaspoons)
The preparation takes about 1,5 hours.
- Heat the oil in a big pot and fry the fish for about 15 minutes
Take out the fish from the pot
- Add 1,5 l. of water to the pot and bring it to a boil
- Cut all vegetables in big pieces and add to the boiling water. Add the spices.
- Cook for 30 minutes.
- Take out the vegetables, but keep the water.
- Cook the rice for 20 minutes in the water.
- Put the rice on a plate. Add the vegetables on top. Add the fish. Serve.