• 2 cups long-grain rice
  • 500 grams fish fillets (such as red snapper or grouper), cut into portions
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 tomatoes, diced
  • 1 eggplant, peeled and diced
  • 1 cabbage, cut into wedges
  • 1 cup okra, trimmed
  • 1 cup pumpkin or butternut squash, diced
  • 2 tablespoons tomato paste
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground paprika
  • Salt and pepper to taste
  • Water for cooking
  • Fresh parsley or cilantro for garnish (optional)
  • Lemon wedges (for serving)


  1. Rinse the rice under cold water until the water runs clear. Set aside.
  2. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
  3. Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant.
  4. Stir in the tomato paste, ground ginger, ground turmeric, ground paprika, salt, and pepper. Cook for a minute to release the flavors.
  5. Add the diced tomatoes and cook until they start to soften.
  6. Place the fish fillets on top of the tomato mixture in the pot.
  7. Arrange the diced carrots, eggplant, cabbage wedges, okra, and pumpkin or butternut squash around the fish.
  8. Pour enough water into the pot to cover the ingredients. Bring the mixture to a boil.
  9. Reduce the heat to low and let the ingredients simmer for about 30 minutes, or until the vegetables are tender and the fish is cooked through.
  10. Remove the fish from the pot and set it aside.
  11. Add the rinsed rice to the pot, ensuring that it is submerged in the cooking liquid. Add more water if needed.
  12. Cover the pot and let the rice cook over low heat until it is tender and has absorbed the flavors of the stew, usually about 20-25 minutes.
  13. While the rice is cooking, flake the cooked fish into smaller pieces, removing any bones.
  14. Once the rice is cooked, gently stir in the flaked fish, being careful not to break the rice grains.
  15. Serve the Thieboudienne hot, garnished with fresh parsley or cilantro if desired. Serve with lemon wedges on the side.

Thieboudienne is the national dish of Mauritania, a flavorful and hearty one-pot meal that combines rice, fish, and a variety of vegetables. It is often enjoyed as a communal dish, bringing people together for a delicious and satisfying meal.



%d blogger hanno fatto clic su Mi Piace per questo: