Senegalese: Thieboudienne
Ingredients:
2 lbs of white fish, such as tilapia or cod
2 cups of long grain rice
2 cups of diced tomatoes
1 onion, diced
2 cloves of garlic, minced
1 cup of diced carrots
1 cup of diced bell pepper
2 cups of fish or chicken broth
1 tsp of cumin
1 tsp of paprika
1 tsp of turmeric
1 tsp of ginger powder
1 tsp of cayenne pepper
Salt and pepper, to taste
1 cup of chopped cilantro, for garnish
Instructions
In a large pot, heat some oil over medium heat. Add the onions and garlic and sauté for a few minutes until softened.
Add the diced tomatoes, carrots, bell pepper, cumin, paprika, turmeric, ginger powder, cayenne pepper, and a pinch of salt and pepper. Cook for a few more minutes until the vegetables are softened.
Add the fish broth and bring to a simmer.
Add the fish and cook for about 5 minutes, or until the fish is cooked through.
Add the rice and stir well. Bring to a simmer and cover the pot. Cook for about 20 minutes, or until the rice is cooked through.
Remove from heat and let it sit for a few minutes. Fluff the rice with a fork and add the chopped cilantro.
Serve and enjoy!
This recipe serves 6-8 people.
Note: You can also add other vegetables of your choice like eggplant, zucchini or okra.
