Entree: Senegal – Northern Senegal – Thiou (Senegalese fish-and-rice stew cooked with tomato and mixed vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (400 g) broken rice or long-grain rice
- 1 whole firm white fish (sea bass, snapper, or similar), approx. 1.5 lb (700 g), cleaned and cut into 4 portions
- 3 tbsp (45 ml) peanut oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6 oz (170 g) tomato paste
- 2 cups (480 ml) water or fish stock
- 1 cup (240 ml) canned crushed tomatoes (or 2 medium fresh tomatoes, chopped)
- 2 medium carrots, peeled and cut into 1/2-inch (1.27 cm) slices, about 8 oz (225 g)
- 8 oz (225 g) cassava or yam, peeled and cut into 1-inch (2.54 cm) pieces
- 1 cup (150 g) cabbage, cut into wedges
- 1 cup (140 g) eggplant, cut into 1-inch (2.54 cm) cubes
- 1 cup (150 g) okra, trimmed
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 1 bouillon cube (optional)
- Salt to taste
- 2 tbsp (30 ml) fresh lemon juice
- Fresh parsley or cilantro for garnish

Show original ingredient measurements

- 2 cups (400 g) broken rice or long-grain rice
- 1 whole firm white fish (sea bass, snapper, or similar), approx. 1.5 lb (700 g), cleaned and cut into 4 portions
- 3 tbsp (45 ml) peanut oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6 oz (170 g) tomato paste
- 2 cups (480 ml) water or fish stock
- 1 cup (240 ml) canned crushed tomatoes (or 2 medium fresh tomatoes, chopped)
- 2 medium carrots, peeled and cut into 1/2-inch slices, about 8 oz (225 g)
- 8 oz (225 g) cassava or yam, peeled and cut into 1-inch pieces
- 1 cup (150 g) cabbage, cut into wedges
- 1 cup (140 g) eggplant, cut into 1-inch cubes
- 1 cup (150 g) okra, trimmed
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 1 bouillon cube (optional)
- Salt to taste
- 2 tbsp (30 ml) fresh lemon juice
- Fresh parsley or cilantro for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear; drain and set aside.  
2. Heat the peanut oil in a large heavy pot over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes. Add the minced garlic and cook 1 minute more.  
3. Stir in the tomato paste and crushed tomatoes; cook 3–4 minutes to deepen the tomato flavor. Add the smoked paprika, black pepper, and bouillon cube if using.  
4. Pour in the water or fish stock and bring the sauce to a gentle simmer. Taste and adjust salt. Add the carrots and cassava/yam; simmer 10 minutes.  
5. Add the cabbage, eggplant, and okra to the pot and continue simmering until the vegetables are just tender, about 8–10 minutes more.  
6. Gently nestle the fish portions into the simmering sauce, spooning some sauce over the tops. Cover and simmer gently until the fish is cooked through, about 8–12 minutes depending on thickness. Remove fish carefully and keep warm.  
7. While the fish cooks, bring a separate pot of lightly salted water to a boil and cook the rice according to package directions (or steam) until tender. Drain and keep warm.  
8. Remove any bones from the fish if present and return flaked fish to the sauce briefly to warm. Stir in the lemon juice.  
9. To serve, mound rice on plates, spoon the fish and vegetable-tomato sauce over the rice, and garnish with fresh parsley or cilantro.