Taste West Africa - Thieboudienne Fish & Rice Recipe | CulinaryCreationss

Ingredients

• For the Rof Marinade and Fish:
• 2 lbs (about 900g) firm white fish (such as grouper, snapper, sea bream, hake, or tilapia), whole or cut into large steaks
• ½ cup fresh parsley, roughly chopped
• 4-6 cloves garlic, peeled
• ¼ large onion, roughly chopped
• 1-2 Scotch bonnet peppers (or habanero), stemmed (adjust to taste for heat)
• 1 bouillon cube (e.g., Maggi), crumbled
• 1 teaspoon salt
• ½ teaspoon black pepper
• For the Tomato Broth:
• ¼ cup neutral oil (like vegetable or canola, or peanut oil for traditional flavor)
• 1 large onion, chopped
• 1 (6-ounce / 170g) can tomato paste
• 2 medium fresh tomatoes, chopped or pureed
• ½ cup smoked or dried fish (e.g., smoked mackerel, dried shrimp, or a respectful substitute like 1 tbsp Asian fish sauce + 1 tsp miso for umami)
• 1 tablespoon netetou (fermented locust beans), optional but traditional (can substitute with a pinch of miso or anchovy paste for depth)
• 2 bay leaves
• 1-2 whole Scotch bonnet peppers (optional, for extra flavor without extreme heat)
• 1 teaspoon salt (or to taste, adjust after bouillon)
• 6-8 cups water or vegetable stock
• For the Rice & Vegetables:
• 2 cups broken rice (or broken jasmine/basmati rice; see tips for regular rice)
• ½ small head green cabbage, cut into large wedges
• 2 medium carrots, peeled and cut into large chunks
• 1 medium sweet potato, peeled and cut into large chunks
• 1 small eggplant, cut into large chunks
• 1 medium cassava root, peeled and cut into large chunks (optional, if available)
• 1 cup fresh or frozen okra, whole or cut into large pieces