Thieboudienne

Make Thieboudienne at home

Ingredients

• 1 kg white fish steaks (grouper or snapper)
• 1 bunch parsley
• 3 garlic cloves
• 1 hot pepper
• 2 onions
• 1/2 cup peanut oil
• 3 tbsp tomato paste
• 1 cassava, cut in chunks
• 2 carrots
• 1/4 head cabbage
• 1 eggplant
• 2 cups broken or medium-grain rice

How it's made

1. Pound parsley, garlic, one onion and hot pepper into a paste; stuff slits cut into the fish.
2. Heat oil in a large pot and brown the fish lightly on both sides; set aside.
3. Fry the remaining onion, stir in tomato paste and cook 5 minutes, then add 6 cups water and salt.
4. Add cassava, carrots, cabbage and eggplant and simmer until tender; remove vegetables and fish.
5. Add rice to the simmering broth, cover, and cook on low heat until tender, about 25 minutes.
6. Mound the rice on a platter and arrange the fish and vegetables on top.