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Herb-stuffed fish and vegetables stewed in tomato, with rice cooked in the broth — Senegal's national dish.
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Thieboudienne means 'rice and fish' in Wolof and is Senegal's national dish, said to originate in the port city of Saint-Louis. Fish is stuffed with rof, a paste of pounded parsley, garlic, and chili, then stewed in tomato with cassava, cabbage, eggplant, carrots, and more, and broken rice is cooked in the rich broth. It was inscribed on UNESCO's Intangible Cultural Heritage list in 2021.
Pound the parsley, 2 cloves garlic, green chili, and a little salt into a paste (rof), cut slits in the fish, and stuff them.
Heat oil in a large pot, brown the fish, and remove.
In the same pot, sauté the chopped onion and remaining garlic, add the tomato paste, and fry slowly until the oil separates.
Add 1.5L water, the vegetables cut large, and the fish, removing each as it becomes tender.
Adjust the broth to 1.5 times the volume of rice, add the rinsed rice, cover, and cook on low for 30 minutes (the crust on the bottom is a treat too).
Spread the rice on a platter, pile the fish and vegetables in the center, and serve with tamarind.