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SENEGALESE RICE AND FISH STEW
Thiebou Dienn Sous Verre

SENEGAL
Senegalese flag

This Senegalese recipe is one of over 260 authentic African recipes contained in the African Recipes Cookbook.

Thiebou Dienn Sous Verre is synonymous with Senegal and makes for a really tasty FISH STEW.

Although the recipe calls for a large number of ingredients, it is actually very easy to prepare by following the detailed, step by step instructions given here.

I guarantee, this Senegalese Rice and Fish stew is well worth the effort taken to prepare it.


Ingredients for Rice & Fish Stew

1.4kg (3 lb) sea bass tail
900g (2 lb) broken rice
225g (½ lb) calabreze
225g (½ lb) sweet cassava
2litres 250ml (9 cups) cold water
170g (6 oz) can tomato paste
8cm (3") piece smoked fish (any firm white will do)
12 small okra pods
5 small purple turnips
5 carrots
4 sweet potatoes
2 large onions
2 scallions
2 small eggplants
2 large cloves garlic
1 small green cabbage
1 bunch parsley
1 fresh bird chili
1 habanero chilli
60ml (4 Tbsp) peanut oil
1 tsp salt

Preparing the Senegalese Fish Stew

Dissolve the salt in the water.

Prepare the vegetables as follows:-

Peel and dice both the calabreze and cassava into 1 inch pieces.
Wash, top and tail the okra pods, making sure you have no hard pods
Quarter the turnips and sweet potatoes.
Peel the carrots and cut into 1 inch rounds
Cut the eggplants into 1 inch slices
Cut the cabbage into 8 pieces
Mince the onions

To Prepare the Sea Bass

clean and cut into 4cm (1½ inch) thick steaks
Score the steaks with a sharp knife.

To Prepare the Stuffing for the Sea Bass Steaks

Place the parsley, garlic, bird chilli and scallions in a food processor
Pulse until they form a thick paste.
When the paste is ready poke the stuffing into the slits, previously made by scoring the sea bass steaks

Cooking the Stew

Heat the oil in a large stockpot and brown the onion.

Add the smoked fish, tomato paste and 65ml (¼cup) of the salted water.

When the onion has browned, place the sea bass in the pot with the onion mixture and cook for 5 minutes.

Add the remaining water. Bring to the boil, cover and lower the heat.

Add the vegetables as follows: calabaza, sweet cassava, turnips, cabbage, sweet potatoes, eggplants, carrots, okra and habanero chili.

Remove and reserve the habanerochilli when the thiebou dienn is spicy enough to taste.

Cook for 20 minutes.

Remove the sea bass steaks, keeping them whole, and place them on a serving platter.

Cover with a little of the cooking liquid and keep warm.

Cook the thiebou dienn for a further 15 minutes, thereafter removing the vegetables and arranging them on a platter. Keep warm.

Reserve 2 cups of the liquid to make the sauces.

Bring the remaining liquid to the boil, add the rice, cover and cook for 20 minutes or until the liquid is absorbed and the rice is done.

While the rice is cooking, pulverise the habanero chili and add it to 1 cup of the reserved liquid. Heat, stirring occasionally, and place it in a sauce dish.

Heat the remaining cup of liquid and place in a separate sauce dish.

Serving Instructions

Mound the rice on one platter and the fish and vegetables on another.

Alternatively, place the rice in a deep dish, arrange the vegetables and fish on top, and eat Senegalese-style with your right hand (only!) or with a large spoon.

Add, whichever sauce you prefer, the one with or without the habanero chilli according to your taste.

You and your guests or family will undoubtedly find that this Senegalese Rice and Fish Stew is well worth the trouble taken in it's preparation.

Apart from using canned tomato paste, the recipe is the same as that which would have been taken to America and the Caribbean by slaves transported from Senegal, one of the areas, heavily raided by slave traders

Serves 8-10

You will find more of my favourite African, South African and general International recipes by using the Left Hand Side Menu....
All of them simpler, and faster to prepare than this one.

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THANKS!... Africhef

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