SENEGALESE RICE AND FISH STEW
Thiebou Dienn Sous Verre
SENEGAL



This Senegalese recipe is only a sample of the over 260 authentic African recipes contained in the African Recipes Cookbook. Thiebou Dienn Sous Verre is synonomous with Senegal and makes for a really tasty FISH STEW. Although the recipe calls for a large number of ingredients, it is actually very easy to prepare by following the detailed, step by step instructions given here. I guarentee, this Senegalese Rice and Fish stew is well worth the effort taken to prepare it.

Wash, top and tail the okra pods, making sure you have no hard pods Quarter the turnips and sweet potatoes.
Peel the carrots and cut into 1 inch rounds
Cut the eggplants into 1 inch slices
Cut the cabbage into 8 pieces
Mince the onions

Prepare the sea bass by cleaning and cut into 1 ½ inch thick steaks, score the steaks with a sharp knife.

Prepare the stuffing for the sea bass steaks by placing the parsley, garlic, bird chili and scallions in a food processor and pulsing until they form a thick paste. When the paste is ready poke the stuffing into the slits, previously made by scoring the sea bass steaks

Heat the oil in a large stockpot and brown the onion. Add the smoked fish, tomato paste and ¼ cup of the salted water. When the onion has browned, place the sea bass in the pot with the onion mixture and cook for 5 minutes.

Add the remaining water. Bring to the boil, cover and lower the heat. Add the vegetables as follows: calabaza, sweet cassava, turnips, cabbage, sweet potatoes, eggplants, carrots, okra and habanero chili. Remove and reserve the habanero chili when the thiebou dienn is spicy enough to taste.

Cook for 20 minutes.

Remove the sea bass steaks, keeping them whole, and place them on a serving platter. Cover with a little of the cooking liquid and keep warm.