Thieboudienne

Preparation

1. Make the fish stuffing: Blend together the parsley, half the garlic, one scotch bonnet, and a pinch of salt into a coarse herb paste. Cut 2–3 deep diagonal slits into each side of the fish. Stuff the herb paste generously into each slit and rub the remainder over the outside. Season with salt and bouillon. Let marinate for at least 30 minutes.
2. In a large heavy pot, heat the oil over medium heat. Add the stuffed fish and fry for 6–7 minutes per side until golden brown. Remove and set aside. (Do not fully cook the fish — it will finish in the sauce.)
3. In the same oil, add the sliced onions and green pepper. Sauté 8–10 minutes until softened. Add the tomato paste, stir well, and cook for 5 minutes until it darkens. Blend the fresh tomatoes with the remaining garlic and add to the pot. Add netetou (if using) and smoked fish. Stir and cook the sauce down for 15 minutes.
4. Add the water or fish stock, bay leaves, remaining scotch bonnet (whole), and bouillon cubes. Bring to a boil, then add the fish back in. Add the vegetables: carrots and sweet potato first, then cabbage. Cook the vegetables in the sauce for 15–20 minutes until tender. Remove the fish and all vegetables and set aside, keeping the sauce.
5. Wash the broken rice until water runs clear. Measure the remaining sauce — it should be about 600ml. If not, add water. Add the rice directly to the sauce, stir, bring to a boil, then cover and cook on low heat for 20–30 minutes, checking at 15 minutes. Stir gently once. The rice is done when the liquid is absorbed and the grains are tender but not mushy.
6. To serve Senegalese style: Place the rice on a large communal platter. Arrange the fish in the center and place the vegetables around it. Add lime wedges on the side. Everyone eats from their own section.