Thieboudienne

Thieboudienne is Senegal's national dish — the original jollof. A magnificent one-pot of rice, fish, and vegetables cooked in a rich tomato sauce. Every Senegalese family has their own version.

Ingredients

• 1 whole fish (cleaned, scored)
• 3 cups broken rice
• 3 tablespoons tomato paste
• 2 onions (sliced)
• 1 cassava (peeled, quartered)
• 2 carrots
• 1/4 cabbage
• 1 eggplant
• 6 okra
• Parsley, garlic, scotch bonnet (for rof stuffing)
• Oil for frying
• Salt and pepper

Directions

1. Season fish with salt, pepper, and stuff with rof (parsley, garlic, scotch bonnet blend).
2. Fry the fish in oil until golden on both sides. Remove and set aside.
3. In the same oil, fry onions, then add tomato paste and cook until dark red.
4. Add water, bring to a boil. Add cassava, carrot, cabbage, eggplant, and okra.
5. Simmer vegetables until just tender, then remove and set aside.
6. Add broken rice to the pot. The liquid should cover the rice by about 1 inch.
7. Cook covered on low heat for 25 minutes until rice absorbs the liquid.
8. Arrange fish and vegetables on top of the rice.
9. Serve on a large communal platter.