Thieboudieune (pronounced chey-boo-jen)

This is Senegal's national dish and a delicious rice with fish or chicken and large chunky vegetables. All measurements are approximate and to taste.
  • palm oil (failing that, olive or vegetable oil should do the trick)
  • 4-5 dessert spoons tomato puree
  • couple of tomatoes, finely chopped
  • 1 onion, finely chopped
  • salt and pepper
  • 1 huge, fat carrot
  • 1 aubergine
  • 1 cassava, cut into 4 (or potato or sweet potato)
  • small fist sized cabbage, cut into 4
  • 2-3 large cups water
  • another pinch salt
  • whole fish, heads removed and cut in half
  • 1 onion, chopped
  • 3-4 garlic cloves
  • 1 stock cube
  • pepper corns
  • another pinch salt
  • 1/2 mug rice per person
  1. Heat a good slug oil.  Add the tomato puree, chopped tomatoes, first onion and salt and pepper.  
  2. Meanwhile prepare the vegetables. They're kept almost whole.  
  3. Add the water to the pan. Bring to the boil and add the vegetables plus a pinch of salt. Cook for 15 minutes then add the fish.  Cook for a further 15 minutes at a medium boil.  
  4. Grind the next chopped onion, the garlic cloves, stock cube, peppercorns and salt to taste.  
  5. Remove the vegetables and fish from the liquid.  Add the ground onion mixture and rice to the broth.   Cover and simmer for 15-20 minutes until the rice is cooked.
  6. Fry the fish off to crisp up the skin.
  7. Serve the rice on a large platter with the vegetables and fish on top. All sit round and dig in....