Recipe for Thiéboudieunne Bou Wèkh (Rice with White Fish)
Ingredients
- Fish: Large white fish steaks (such as Thiof/Grouper, Sea Bream or Dentex).
- The “Rof” (Fish stuffing): Parsley, garlic, green pepper, broth, salt and black pepper.
- Rice: 1 kg of broken fragrant rice (twice broken rice).
- Vegetables: Eggplant, cassava, carrots, cabbage and okra.
- Condiments (The secret of taste): * Guedj (salted dried fish).
- Yet (fermented sea mollusc/snail).
- Soumbala (fermented néré seeds).
- Sauce base: Oil, chopped onions and hot water.
- Accompanying sauce (begueuthie): Sorrel leaves (hibiscus sabdariffa) or tamarind.
Instructions
1. Prepare the fish (Le Rof):
- Mix the parsley, garlic and chili pepper to obtain a paste.
- Make deep cuts in the fish steaks and garnish them generously with this mixture.
- Fry the fish in hot oil until nicely browned on both sides, then remove and set aside.
2. Prepare the broth:
- In the same oil, brown the Yet (well cleaned) and chopped onions until golden brown.
- Add about 1.5 to 2 liters of water.
- Add the Guedj, the Soumbala, salt and your vegetables (cabbage, carrots, cassava). Simmer for 20 to 30 minutes until the vegetables are tender.
3. Steaming rice:
- While the broth is simmering, wash the rice thoroughly.
- Place the rice in the basket of a couscous maker above the boiling broth. Steam for 10 to 15 minutes. This pre-cooks the rice and infuses it with the aromas of the broth.
4. Final cooking of the rice:
- Remove the cooked vegetables and fish from the broth and set aside.
- Check the water level; there should be just enough to cover the rice. Adjust the seasoning (the broth should be slightly salty because the rice will absorb it).
- Add the pre-cooked steamed rice to the broth. Cover tightly and cook over very low heat for 20 minutes until the liquid is completely absorbed and the rice is tender.
5. Service:
- Serve the rice on a large platter. Place the fish and vegetables in the center.
- Serve with the beugueuthie (sorrel sauce) or a tamarind paste on the side to add that essential acidic touch.
Sala's tip: The “white” version of this dish relies heavily on the quality of the Guedj and of Yet. If you can't find any, use a little fermented shrimp paste or extra fish sauce to mimic that "umami" depth of flavor.