Thieboudienne

Ingredients

• 700 gfirm white fish
• 400 gbroken rice
• 2 tbspnététou
• 2tomatoes
• 1eggplant
• 2 tbspvegetable oil
• to tastefine sea salt

Method

1. Begin by cleaning the 700 g of firm white fish. Rinse the fish under cold water to remove any scales or impurities. Pat it dry with paper towels to ensure it sears properly later. Cut the fish into large pieces, about 2 inches each, to help them hold together during cooking.
2. In a large, heavy-bottomed pot, heat 2 tbsp of vegetable oil over medium-high heat. Once the oil is shimmering, add the nététou, stirring continuously until it becomes fragrant, releasing its nutty aroma. This will form the aromatic base of your dish.
3. Add the two tomatoes, chopped into small pieces, and the eggplant, diced into cubes. Stir these into the pot, allowing them to cook until the tomatoes break down and the eggplant softens, about 5 minutes. The mixture should become a thick, rich sauce, with the vegetables melding together.
4. Gently place the fish pieces into the pot, nestling them into the sauce. Cover the pot and reduce the heat to medium. Allow the fish to cook until it turns opaque and flakes easily with a fork, which indicates it is perfectly cooked.
5. While the fish is cooking, prepare the 400 g of broken rice. Rinse the rice under cold water until the water runs clear to remove excess starch. Once the fish is cooked, remove it from the pot and set it aside on a plate.
6. Add the rinsed rice to the pot with the sauce. Stir to coat the rice in the flavorful mixture, then add enough water to cover the rice by about an inch. Increase the heat to bring it to a boil, then reduce to a simmer, covering the pot.
7. Cook the rice until it absorbs the liquid and becomes tender, stirring occasionally to prevent sticking. This should result in a fluffy, flavorful rice infused with the essence of the sauce.
8. Return the fish to the pot, placing it on top of the rice. Cover and let it steam together for a few minutes, allowing the flavors to meld. Taste the dish and add fine sea salt to your liking, ensuring the flavors are balanced.
9. Serve the Thieboudienne immediately, family-style, with the fish nestled on top of the rice. This dish is meant to be shared, embodying the communal spirit of West African dining.