Thieboudienne

Senegal · Sub-Saharan Africa

Short description: This fish-and-rice dish layers tomato-rich cooking liquid, vegetables, and stuffed or seasoned fish into one central platter.
Ingredients: Fish cooked with broken rice, tomato paste, cassava, carrot, cabbage, eggplant, tamarind, parsley, and chile.
Cultural note: The rice absorbs fish stock and tomato while the vegetables stay large enough to be shared around the platter.
Common misconception: It is not plain rice with fish on top; the rice is cooked in the seasoned broth.

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