Entree: Guinea – Thieboudienne (Traditional West African one-pot fish and rice cooked in a spiced tomato sauce with vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 1 whole red snapper, scaled and gutted, about 2.5 lb (1.1 kg)
- 2 cups (400 g) long-grain white rice, rinsed until water runs clear
- 1/4 cup (60 ml) peanut or vegetable oil
- 4 tbsp (60 ml) tomato paste
- 3 medium tomatoes, chopped (about 1 lb / 450 g)
- 2 medium onions, one thinly sliced and one chopped (about 12 oz / 340 g total)
- 4 cloves garlic, minced
- 1 inch (2.5 cm) piece fresh ginger, minced
- 1 red bell pepper, seeded and sliced
- 3 medium carrots, peeled and cut into large chunks
- 8 oz (225 g) cassava (yuca), peeled and cut into 1–2 inch pieces
- 1 small eggplant, cut into large chunks (about 7 oz / 200 g)
- 2 cups (150 g) cabbage, coarsely chopped
- 1 scotch bonnet or habanero pepper, whole (optional)
- 2 tbsp (30 ml) lemon juice
- 2 bouillon cubes (chicken or fish)
- 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 4 cups (960 ml) water, plus more as needed
- 1/4 cup (15 g) fresh parsley or cilantro, chopped for garnish

Instructions

1. Rinse and pat the fish dry. Rub the fish inside and out with 1 tsp salt, 1/4 tsp pepper, and 1 tbsp lemon juice. Let sit while you prepare the sauce (15–20 minutes).
2. Heat 2 tbsp (30 ml) oil in a large heavy pot over medium-high heat. Brown the fish briefly on both sides (2–3 minutes per side) until lightly golden; remove and set aside.
3. Reduce heat to medium. Add remaining 2 tbsp (30 ml) oil to the pot. Sauté sliced onion until translucent, then add minced garlic and ginger and cook 1 minute until fragrant.
4. Stir in tomato paste and chopped tomatoes; cook 5–7 minutes, breaking down the tomatoes into a thick sauce. Add thyme, bay leaves, bouillon cubes, remaining lemon juice, and 2 cups (480 ml) water. Simmer 8–10 minutes.
5. Add cassava and carrots to the sauce, cover, and simmer 10–12 minutes to start softening the hard vegetables. Add eggplant and bell pepper, cover and simmer another 6–8 minutes.
6. Taste and adjust seasoning with salt and pepper. If sauce is too thick, add up to 1 cup (240 ml) more water so rice will have enough liquid to cook.
7. Spread the rinsed rice evenly over the vegetables in the pot. Gently place the browned fish on top of the rice. Add remaining 1 cup (240 ml) water so the total liquid volume covers rice and vegetables by about 1/2 inch (1–1.5 cm).
8. Increase heat to bring to a gentle boil, then reduce to very low, cover tightly, and simmer 20–25 minutes without stirring until rice is tender and has absorbed most of the liquid.
9. Turn off heat and let sit covered 10 minutes. Carefully lift out the fish, flake into portions, and return to the pot or place on a serving platter. Gently mix rice with vegetables to distribute sauce.
10. Garnish with chopped parsley or cilantro and serve hot, offering extra lemon wedges and hot pepper on the side.