Here’s a traditional recipe from Mali called Tieboudienne (also known as Ceebu Jen), which is a popular Senegalese rice and fish dish commonly enjoyed in Mali as well:

Recipe: Tieboudienne (Ceebu Jen)

Ingredients:

• 2 cups rice
• 500 grams (1 lb) firm white fish fillets (such as red snapper or tilapia)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium-sized eggplant, cut into cubes
• 2 carrots, peeled and sliced
• 2 tomatoes, diced
• 1 green bell pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 1 scotch bonnet pepper or habanero pepper (optional, for added spice)
• 2 tablespoons tomato paste
• 1 tablespoon vegetable oil
• 1 tablespoon dried thyme
• 1 tablespoon dried parsley
• 1 teaspoon paprika
• 1 teaspoon ground cayenne pepper (adjust to your spice preference)
• 4 cups fish or vegetable stock
• Salt and pepper to taste

Instructions:

1. Rinse the rice thoroughly and soak it in water for about 30 minutes. Drain and set aside.
2. Season the fish fillets with salt and pepper. Set aside.
3. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
4. Add the chopped onion and minced garlic to the pot and sauté until they become translucent.
5. Add the tomato paste, dried thyme, dried parsley, paprika, and ground cayenne pepper to the pot. Stir well to combine.
6. Add the diced tomatoes, sliced bell peppers, eggplant, and carrots to the pot. Stir and cook for a few minutes until the vegetables begin to soften.
7. Add the fish fillets to the pot and gently mix them with the vegetables.
8. Pour in the fish or vegetable stock and bring the mixture to a boil.
9. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes until the fish is cooked through and the flavors have melded together.
10. Remove the fish fillets from the pot and set them aside.
11. Add the soaked and drained rice to the pot, ensuring it is submerged in the liquid. Add more water if needed.
12. Cover the pot and cook the rice on low heat for about 20-25 minutes, or until the rice is tender and has absorbed the flavors.
13. While the rice is cooking, use a fork to flake the cooked fish fillets into smaller pieces, removing any bones.
14. Once the rice is cooked, gently fold in the flaked fish into the rice mixture, being careful not to break the grains of rice.
15. Taste and adjust the seasoning with salt and pepper if needed.
16. Cover the pot and let the Tieboudienne sit for a few minutes off the heat to allow the flavors to blend.
17. Serve the Tieboudienne hot as a main dish, with the flavorful rice and fish combination accompanied by the cooked vegetables.

Enjoy this delicious and hearty Malian dish!