Thieboudienne – Senegal’s Beloved Jollof Rice with Fish

Hearty, spiced, and rich in tradition—this national dish layers bold tomato flavor with tender fish, vibrant vegetables, and fragrant rice in one glorious pot.

Ingredients

• 2 cups broken jasmine or basmati rice (regular long-grain rice works fine—just rinse well)
• 500g firm white fish (snapper, grouper, or tilapia), cleaned
• 1 onion, finely chopped
• 2 tbsp tomato paste
• 2 carrots, halved lengthwise
• ¼ small cabbage, cut into wedges
• 1 eggplant, sliced into thick rounds
• 1 whole Scotch bonnet or habanero pepper (for aroma and heat)
• 2 cloves garlic, minced
• 1 bouillon cube or 1 tsp fish sauce
• ½ cup neutral oil (like sunflower or canola)
• Salt and black pepper, to taste
• 4 cups water

> Optional twist: A spoonful of tamarind paste or a sprinkle of dried fish powder deepens umami and adds smoky depth.

Instructions

1. Prepare the Fish: Season fish with garlic, salt, and pepper. In a heavy pot, heat oil over medium and pan-fry fish until golden and crisp on both sides. Set

2. Build the Flavor Base: In the same pot, sauté chopped onion and tomato paste until dark red and caramelized (about 5–7 minutes). This slow browning adds essential

3. Simmer the Vegetables: Add water, bouillon, whole Scotch bonnet, and vegetables. Simmer for 15–20 minutes until vegetables are just tender. Skim foam if

4. Reintroduce the Fish: Gently nestle the fish back into the broth and simmer for another 10 minutes so it soaks up flavor. Carefully remove both fish and vegetables; keep

5. Cook the Rice: Stir rinsed rice into the remaining broth. Reduce heat, cover, and simmer until the liquid is absorbed and rice is fluffy—about 20–25

6. Assemble & Serve: Fluff the rice, then artfully layer the vegetables and fish on top. Serve hot with lime wedges and a side of extra hot sauce if

Tips & Tricks

• Stir rice only once or twice to prevent mushiness.
• Remove the whole Scotch bonnet before serving for milder heat—it adds flavor without overpowering.
• Broken rice is traditional, but if you can’t find it, try lightly crushing long-grain rice for authenticity.