Thiebou Dienn (Cheb)

By Sara Rimer

Total Time
2 hours
Rating
4(15)
Comments
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Featured in: For the Determined, the Search For a Rare Taste of Senegal

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Ingredients

Yield:6 to 8 servings
  • ¾cup loosely packed cilantro leaves
  • 4scallions (white and green parts), trimmed and cut in large pieces
  • 3cloves garlic, peeled
  • 1teaspoon crushed red pepper flakes or 1 scotch bonnet pepper, stemmed, seeded and minced (use more or less to taste)
  • 7 to 9tablespoons canola oil
  • 2pounds firm-fleshed fish fillets, like tuna, shark or swordfish, cut into 1½-inch pieces
  • 2tablespoons palm oil or 1 teaspoon annatto seeds
  • 5cups water
  • 4teaspoons salt or more to taste
  • 11-inch piece any type dried fish, optional
  • Vegetables (see below)
  • 2tablespoons tomato paste
  • 2½cups long-grain white rice
  • 12preserved tamarind pods or 12¼-inch pieces of seedless preserved tamarind, optional
  • Soy sauce or Maggi liquid seasoning (available in Oriental groceries) as a condiment

    • Choose 3 or 4 of the Following

    • 1medium cassava (about 1¼ ¼ pounds), trimmed, peeled and cut in 2-inch pieces
    • 11-pound piece calabaza (green pumpkin), peeled, seeded and cut in 2-inch pieces (if unavailable, orange pumpkin or butternut squash can be used)
    • 1large orange yam, peeled and cut in 2-inch pieces
    • 1large white yam, peeled and cut in 2-inch pieces
    • 2chayotes, unpeeled, cut in 2-inch pieces
    • 1small eggplant, unpeeled, cut in 2-inch pieces
    • 4large carrots, peeled and cut in 1-inch pieces
    • 6large or 12 small okra pods, stems removed
    • ½medium cabbage (about 3 pounds), cored and cut in 2-inch pieces
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

767 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 112 grams carbohydrates; 12 grams dietary fiber; 16 grams sugars; 44 grams protein; 1962 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place cilantro, scallions, garlic and half of the crushed or fresh pepper in a food processor or blender. Process until finely chopped. Add 1 tablespoon of the canola oil. Process until smooth.

  2. Step 2

    With a small, sharp knife, slice horizontally through the center of each piece of fish, leaving one side attached. Fill the opening in each piece with about 1 teaspoon of the cilantro mixture.

  3. Step 3

    In a large pot, heat either the palm oil and 6 tablespoons canola oil or the annatto seeds with 8 tablespoons canola oil. When oil is almost to the smoking point, add fish, being careful to keep the filling in the fish. Cook until fish is cooked on all sides but raw in the middle, about 3 minutes per batch. Remove fish from pot and set aside.

  4. Step 4

    Pour off all but 1 tablespoon of the oil. Add water, 3 teaspoons of the salt and dried fish, if using. Bring to a boil. Reduce to a simmer. Add longer-cooking vegetables to the broth first, then shorter-cooking vegetables. Simmer, uncovered, until tender. Cassava will take about 50 minutes; calabaza about 35 minutes; carrots and eggplant about 20 minutes; okra about 12 minutes; cabbage about 8 minutes. When vegetables are cooked, remove them to a bowl with a slotted spoon. Season with salt.

  5. Step 5

    Add fish to the cooking liquid. Simmer until cooked through, about 3 minutes. Remove to a plate with a slotted spoon. Season with salt. Measure the cooking liquid. Return it to the pot and add enough water to make 5 cups.

  6. Step 6

    Whisk in tomato paste and remaining crushed or red pepper. Stir in rice. Bring to a boil. Reduce to a simmer. Cover and cook for 20 minutes. Uncover and place tamarind pieces, if using, over rice. Cover and cook for 2 minutes. Discard dried fish, if used.

  7. Step 7

    Fluff rice with a fork. Place on a large serving platter, mounding it in the center. Place fish and vegetable pieces evenly over the top of the rice. Serve immediately.

Tip
  • Many of the vegetables can be purchased at vegetable stands in the East Village, East Harlem and on Ninth Avenue between 37th and 40th Streets. Other ingredients can be purchased at West African Grocery (Ninth Avenue at 40th Street.)

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Comments

Jeannie

This isn't a bad interpretation, but I lived in Dakar for 3 years where I learned the real thing. Have your fishmonger cut a big red snapper into 3-4 thick steaks. Use more tomato paste instead of annatto. Okra is optional. Cook 2 hot chiles with the vegetables. Do not break them. Serve them on the side with a demitasse spoon for spice lovers. The rice should rest 10 minutes before serving, and have a crisp crust on the bottom-- a delicacy, also served separately.

Jeannie

This isn't a bad interpretation, but I lived in Dakar for 3 years where I learned the real thing. Have your fishmonger cut a big red snapper into 3-4 thick steaks. Use more tomato paste instead of annatto. Okra is optional. Cook 2 hot chiles with the vegetables. Do not break them. Serve them on the side with a demitasse spoon for spice lovers. The rice should rest 10 minutes before serving, and have a crisp crust on the bottom-- a delicacy, also served separately.

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