Fish and rice in tomato sauce — Senegal's national dish
Senegalese Thieboudienne
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Servings
6
6 servings
Difficulty
Advanced
Cost
Moderate
$$
Senegalese Thieboudienne
Fish and rice in tomato sauce — Senegal's national dish
★4.5(6)
Senegal's national dish of fish stuffed with herb paste, fried, then simmered with vegetables in a rich tomato sauce. The rice is cooked in the flavorful sauce for a one-pot feast.
30m
Prep Time
60m
Cook Time
90m
Total Time
6
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Thieboudienne (or ceebu jen) is the undisputed national dish of Senegal — a magnificent one-pot meal of fish, vegetables, and rice all cooked in a deeply flavored tomato base. It is a Sunday lunch tradition.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 2 lbs whole white fish or fish steaks
- 2 cups broken jasmine rice
- 1/3 cup tomato paste
- 1 bunch parsley, blended into a paste with garlic and chili
- 2 cups mixed vegetables (cassava, eggplant, cabbage, carrot)
- 2 tbsp vegetable oil
Instructions
- 1
Stuff fish with the parsley-garlic-chili paste (rof). Fry fish in oil until golden on both sides. Set aside.
- 2
In the same pot, fry onions and tomato paste until dark. Add 4 cups water and bring to a boil.
- 3
Add vegetables in order of firmness (cassava first, then carrot, eggplant, cabbage). Simmer until tender.
- 4
Remove fish and vegetables. Strain the sauce and add rice to it. Cook covered 25 minutes until rice absorbs the liquid.
- 5
Mound rice on a large platter, arrange fish and vegetables on top. Serve with extra sauce and lime.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Whole fishThick fish steaks (cod, snapper)
Easier to handle while still absorbing the sauce
CassavaPotato
Similar starchy role in the dish
Tips & Storage
Pro Tips
Use broken rice (brisures de riz) if available — it absorbs more sauce and gives the traditional texture.
The rof (herb paste) stuffed into the fish is what gives thieboudienne its signature flavor.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat rice and sauce together. Warm fish separately to avoid overcooking.
Nutrition Facts
Per serving (65mg) · 6 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates12g
Fat62g
Fiber580mg
Sugar4g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What fish is traditional?
- Thiof (grouper) is traditional in Senegal. Any firm white fish like snapper or cod works.
- Why is the rice red?
- The rice cooks in the tomato-based sauce, absorbing its color and deep savory flavor.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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