Thiebou Dieun

Name: Thiebou Dieun
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Senegal
Ingredients: 1kg whole fish: grouper or sea bass, cut into steaks; 500g parboiled or broken rice; 400g tinned tomatoes; 1 onion, diced; 4 cloves garlic; 2 carrots; 200g cassava; 200g aubergine; 2 tbsp tomato purée; 3 tbsp oil; yeet dried oyster and guedj dried fish for depth

Senegal

The national dish of Senegal. Registered on UNESCO's intangible heritage list in 2021.

Senegal's national dish — fish and broken rice cooked in a rich tomato sauce with vegetables. The West African answer to paella, deeply complex and nourishing.

Photo: Kalamuh 045

Prep

30 mins

Cook

60 mins

Difficulty

Medium

Calories

440 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

1kgwhole fish: grouper or sea bass, cut into steaks

500gparboiled or broken rice

400gtinned tomatoes

1onion, diced

4 clovesgarlic

2carrots

200gcassava

200gaubergine

2 tbsptomato purée

3 tbspoil

yeet dried oyster and guedj dried fishfor depth

Method

Fry onion, garlic and tomato purée in oil. Add tomatoes. Cook down 10 minutes.

Add vegetables and dried fish for flavour. Simmer 20 minutes.

Add fish. Cook 10 minutes. Remove fish and vegetables.

Cook rice in the rich tomato broth. Serve rice topped with fish and vegetables.

Chef's Tip

Cook the rice in the fish-tomato broth — this is what gives thiebou dieun its extraordinary depth.

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Thiebou Dieun

Ingredients

Method

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