Thiéboudienne Rouge de Dakar (Senegalese National Herb-Stuffed Fish & Broken Rice) – Authentic Senegal Recipe
UNESCO-celebrated Senegalese masterpiece of herb-stuffed fish and garden vegetables over savory red broken rice.
- Country of Origin
- 🇸🇳 Senegal (West Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Parsley-garlic rof-stuffed white fish, Broken rice simmered in tomato broth, Cassava, Senegalese nokoss (garlic, Scallions
Ingredients for Thiéboudienne Rouge de Dakar (Senegalese National Herb-Stuffed Fish & Broken Rice) (4 Servings)
- 1.25 lbs (or 2.5 cups) parsley-garlic rof-stuffed white fish, prepped into bite-sized pieces
- 1.5 cups broken rice simmered in tomato broth, washed and trimmed
- 1 cup cassava
- 1 medium onion and 3 cloves garlic, finely minced with Senegalese nokoss (garlic
- 1.5 tbsp traditional Senegal seasoning (scallions, parsley, Scotch bonnet), bay leaf, tamarind glaze)
- 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 Senegalese nokoss (garlic until golden.
- Add scallions, parsley, Scotch bonnet), bay leaf, tamarind glaze along with parsley-garlic rof-stuffed white fish and broken rice simmered 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.