Senegalese thieboudienne

Ingredients

• 900 gFish, grouper, mixed species, raw
• 20 gParsley, fresh
• 20 gGarlic, raw
• 15 gPeppers, hot chili, red, raw
• 250 gOnions, raw
• 80 gOil, vegetable, soybean, refined
• 140 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
• 200 gTomatoes, red, ripe, raw, year round average
• 30 gFish, cod, Atlantic, dried and salted
• 250 gCarrots, raw
• 400 gCabbage, raw
• 250 gCassava, raw
• 250 gEggplant, raw
• 450 gRice, white, long-grain, regular, raw, unenriched
• 1,500 gBeverages, water, tap, drinking
• 4 gSoup, chicken broth or bouillon, dry
• 5 gSalt, table
• 10 gMollusks, whelk, unspecified, raw

Method

1. Pound the parsley, garlic, 5 g scotch bonnet and 50 g onion with 1 g salt into rof. Cut slits into the fish portions and fill them with the mixture; peel the vegetables and cut into large pieces.
2. Brown the fish in the oil for 3 minutes per side at 180 °C and remove.
3. Fry the remaining 200 g chopped onion in the oil for 6 minutes, add the paste mixed with 100 g water and the chopped tomatoes and fry for 10 minutes until the sauce darkens.
4. Pour in 1200 g water, add the guedj, yet, remaining scotch bonnet, bouillon, remaining salt, carrots, cassava and cabbage and cook covered for 25 minutes. Add the eggplant and fish and cook for another 15 minutes.
5. Lift the fish and vegetables onto a platter and keep warm. Stir the rinsed rice and the remaining 200 g water into the broth, cover and cook on low heat for 25 minutes.
6. Remove from the heat and rest for 10 minutes. Spread the rice on a platter, top with the fish and vegetables and divide into 6 portions, including the crisp rice from the bottom (xooñ).