Taste West Africa - Thieboudienne Fish & Rice Recipe

Name: Taste West Africa - Thieboudienne Fish & Rice Recipe
Ingredients: 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; 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; 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

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Explore authentic Thieboudienne, a vibrant West African fish and rice dish. Master this delicious African food recipe with our easy step-by-step guide. Cook now

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Ingredients

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
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
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