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A platter of the national dish of Senegal called Thieboudienne.

Thieboudienne The national dish of Senegal

This dish of fish and rice is so much more, it truly bursts with exceptional flavor.
Course Main Course
Cuisine Senegalese
Prep Time 30 minutes
Cook Time 1 hour
marinading time 2 hours
Total Time 3 hours 30 minutes
Servings 6
Calories 436kcal
Author Darlene at International Cuisine


  • 1 1/2 cups rice broken rice
  • 4 Large pieces white fish snapper or grouper
  • 3 tomatoes mashed
  • 3 Ttablespoons tomato paste
  • 1 bunch parsley crushed
  • 1 large Carrot peeled and cut into medium pieces
  • 1 sweet potato peeled and chopped into large chunks
  • 1 large onion chopped
  • 4 cloves garlic finely chopped (divided)
  • 1 small eggplant sliced
  • 1 small cabbage cut into 4 pieces
  • 1/2 cup peanut oil
  • 2 Maggi cubes
  • 4 bay leaves
  • 1 Tablespoon nététou
  • 2 Tablespoons smoked fish shredded or ground
  • 2 habanero peppers de-seeded and diced.
  • 1 Tablespoon black pepper
  • salt to taste
  • 4 okra
  • 6 cups hot water


Prepare the stuffing or puree/marinade for fish :

  • In a food processor or mortar and pestle blend or crush the parsley, half the garlic, 1 Maggi cube, plus a little salt and pepper to taste and a spoon of oil.
  • Cut slits if in the flesh of the fish and stuff the puree inside or slather the fillets with the puree and refrigerate for a couple of hours. (Reserve leftover puree)

Make the tomato sauce.

  • Heat the oil to medium high and add the onions , tomatoes, tomato paste , the black pepper and remaining garlic. Then fry for 15 minutes.
  • Add the stuffed or marinated fish into the tomato sauce.
  • Add the Maggi cube, bay leaves, nététou, smoked fish, habaneros and 1 cup of water.
  • Simmer until the fish pieces are cooked through, about 15 minutes.

Remove the fish and add vegetables

  • Remove the fish pieces and add all the vegetables except okra with 1 cup of water and cook the vegetables until they are cooked approximately 25-30 minutes.
  • You must ensure that the vegetables are tender before removing them, but take care to not overcook them.
  • Then remove the vegetables and add the okra with water. Cook for 5 minutes more than remove the okra

Cooking the Rice

  • Cook the rice over low heat, stir often and cook until tender.
  • When the rice is cooked well its ready for serving. place the rice on a nice dish and arrange the vegetables and fish on top.


Calories: 436kcal | Carbohydrates: 62g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 833mg | Fiber: 9g | Sugar: 11g | Vitamin A: 6614IU | Vitamin C: 77mg | Calcium: 125mg | Iron: 2mg