Thieboubjen, the National Dish of Senengal Recipe

Name: Thieboubjen, the National Dish of Senengal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup parsley; 1 cup green onions; 1 habanero pepper; 1 teaspoon black pepper; 1 teaspoon cayenne pepper; 3 garlic cloves; 3 1/2 pounds halibut steak; Vegetable oil, for sauteing; 2 pounds onions, chopped; 1 quart tomato paste; 1 1/2 gallons water; 1 1/2 pounds cabbage, chopped; 1 pound cassava, sliced; 2 pounds carrots, sliced; 1 eggplant, sliced; 3 fish boullion cubes; 3 pounds basmati rice

Servings: persons

1 cup parsley
1 cup green onions
1 habanero pepper
1 teaspoon black pepper
1 teaspoon cayenne pepper
3 garlic cloves
3 1/2 pounds halibut steak
Vegetable oil, for sauteing
2 pounds onions, chopped
1 quart tomato paste
1 1/2 gallons water
1 1/2 pounds cabbage, chopped
1 pound cassava, sliced
2 pounds carrots, sliced
1 eggplant, sliced
3 fish boullion cubes
3 pounds basmati rice

1
Grind parsley, green onions, habanero pepper, black pepper, cayenne pepper, and garlic cloves and stuff the halibut steaks with the mash.
2
Saute the steaks until golden.
3
Add onions and tomato paste and let cook for 20 to 30 minutes.
4
Add water and all the vegetables and let cook until they are done.
5
Remove the fish and vegetables from the broth and set aside.
6
Add the boullion cubes to the broth.
7
Add rice to the broth and cook for 45 minutes.
8
Serve with fish and vegetables.

2661

kcal

Calories

Fat

350

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup parsley, 1 cup green onions, 1 habanero pepper, 1 teaspoon black pepper, and more.

Yes, Thieboubjen, the National Dish of Senengal falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thieboubjen, the National Dish of Senengal

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