Thieboudienne Mauritanien (Nouakchott Herb-Stuffed Fish & Broken Rice) – Authentic Mauritania Recipe
Coastal Mauritanian one-pot masterpiece of fish and vegetables simmered over fragrant red broken rice.
- Country of Origin
- 🇲🇷 Mauritania (West Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Herb-stuffed white fish fillets, Broken rice in tomato broth, Cassava, Parsley-garlic-chili rof stuffing, Bay leaf
Ingredients for Thieboudienne Mauritanien (Nouakchott Herb-Stuffed Fish & Broken Rice) (4 Servings)
- 1.25 lbs (or 2.5 cups) herb-stuffed white fish fillets, prepped into bite-sized pieces
- 1.5 cups broken rice in tomato broth, washed and trimmed
- 1 cup cassava
- 1 medium onion and 3 cloves garlic, finely minced with parsley-garlic-chili rof stuffing
- 1.5 tbsp traditional Mauritania seasoning (bay leaf, dried lime note)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and parsley-garlic-chili rof stuffing until golden.
- Add bay leaf, dried lime note along with herb-stuffed white fish fillets and broken rice in tomato broth, searing for 4–5 minutes to build savory depth.
- Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
- Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
- Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with cassava.