Thieboudienne is the Senegalese national dish. It is prepared with rice, fish, vegetables, tomatoes and various spices like nététou.
Ingredients
Prepare fish stuffing. Mix parsley, 2 garlic cloves, shallots, 2 hot peppers, stock cube and salt with a mortar and pestle. Set aside. Clean the fish if necessary. Rinse and dry with paper towels. Make 2 to 3 deep diagonal cuts in each fish. Stuff each fish cut with the mixture. Heat the vegetable oil in a deep skillet. Fry fish for 6 to 7 minutes on each side and set aside. Reduce heat and add the remaining 2 garlic cloves and onion. Add the remaining 2 peppers and mix for 5 minutes. Meanwhile, grind the remaining stock cube, dried fish and nététou using a food processor. Pour the powder, tomato paste and peeled tomatoes in the pan. Add salt and pepper. Simmer for 5 minutes. Add the bay leaves and 1 cup of water. Simmer for 15 minutes over low heat. Add the vegetables to the pot and simmer for 30 minutes. Remove the vegetables as they are cooked through but still firm and reserve. Add the rice, previously rinsed and add enough water to cover the rice, about 4 cups. Cook 20 to 30 minutes uncovered. Stir occasionally while cooking. Add the vegetables and fish back to the pan and cook for an additional 5 minutes. Place rice and vegetables and fish pieces on each plate. Serve hot with lemon slices.