Thieboudienne

🧂 Ingredients

• 1 whole Fish (firm white fish like sea bass, sea bream, grouper)

  scaled, gutted and cut into pieces
• 2 Green Onion
• 5 stems Fresh parsley
• ¼ medium Onion
• ½ thumpsize Ginger
• 4 Garlic cloves
• 1 teaspoon Salt
• ½ teaspoon Bouillion

  or 1 small cube
• 1 whole Purple eggplant

  cut into chunks
• 4-5 whole Okra
• 2 Medium Carrots

  peeled and cut into chunks
• ¼ head Cabbage

  cut into large chunks
• 1 Sweet Potato

  peeled and cut into chunks
• 2 cups Broken basmati rice

  or any broken rice
• ½ tablespoon Tomato paste
• 1 large Onion

  diced. or use remaining left from fish marinade
• 4 large Tomatoes
• 1 teaspoon Blackpeppeer
• 1 teaspoon Salt
• 2 teaspoon Bouillon powder

  or 2 small cubes
• 2 Bay leaves
• 1 tablespoon Locust beans
• 1 cup Cooking oil
• small piece Cured fish

  or momoni (optional)
• 6-7 cups Water
• Remaining green seasoning from the fish

Instructions

• 1 Combine the ingredients for the fish in a food processor or blender and coarlsey
  blend. Shouldnt be too smooth.
• 2 Using a knife, poke holes in the fish and stuff the marinade inside. Also, rub
  it all over the fish. Save some of the marinade for the rice. Set aside to
  marinate for 15-30 minutes.
  
  You can choose to fry or grill the fish. A typical theiboudienne needs just
  boiling of the fish in the sauce.
• 3 Heat the vegetable oil in a large pot over medium heat and saute the onion until
  soft and fragrant.
• 4 Add the tomato paste and stir well. Let it cook for another 5 minutes until it
  starts to brown.
• 5 Add the chopped tomatoes, bouillon, salt, black pepper, locust beans, and cured
  fish. Stir and cook again for 5 minutes until some of the water dries.
• 6 Add about 5- 6 cups water to the pot. Add the green marinade, potatoes, carrot
  (tough ones) and cook till tender. Then, add eggplant, cabbage, okra, and fish
  to the pot. Gently stir and let everything cook on medium heat for 5-7 minutes,
  until fully cooked. Remove the fish, potatoes and other veggies from the pot,
  set aside.
• 7 Add the washed rice, remaining green marinade and bayleaves to the sauce. You
  might need more water if the sauce dosen't cover the rice. You need the sauce to
  just cover the rice.
• 8 Cover the pot and cook for 20-30 minutes till tender. When the rice has absorbed
  the water, seal the pot with an aluminum foil and reduce heat to low so it
  becomes fluffy.
• 9 Serve the rice on a pan, put the veggies and fish on top of the rice, and serve.

Nutrition Info