Any fish goes well in a Thebouidienne (pronounced CHEB-O-DJIN). If you use fillet of sole or flounder, roll up the fillets before cooking in this manner. We found this recipe in an out-of-the-way restaurant in Dakar frequented only by the Senegalese and consider it one of the best dishes in Africa.
1 cup onions, chopped finely
½ cup green peppers, chopped
1 tsp. salt
¼ tsp. cayenne pepper
4 oz. oil or margarine
1 6-oz. can tomato paste
3 6-oz. cans water
8 ½-lb. pieces fish fillet such as haddock, halibut, etc.
8 wedges cabbage, 2 inches wide
8 halves sweet potato
1 4-oz. jar whole pimientos
1 cup cooked rice
8 cups cooked rice
hot chili pepper (from a jar)
In a 6-quart Dutch oven: Sauté: 1 cup ONIONS, chopped finely, ½ cup GREEN PEPPERS, chopped, 1 tsp. SALT and ¼ tsp. CAYENNE PEPPER in 4 oz. OIL or MARGARINE until lightly browned. Add: 1 6-oz. can TOMATO PASTE and 3 6-oz. cans WATER. Blend smooth. Lay 8 ½-lb. pieces FISH FILLET such as haddock, halibut, etc., at bottom of pan. Lay over fish: 8 wedges CABBAGE, 2 inches wide 8 halves SWEET POTATO. Cover tightly and simmer for one hour over low heat until vegetables and fish are done. Add 1 4-oz. jar WHOLE PIMIENTOS and cook for 2 minutes longer. In a large soup plate: Arrange 1 cup COOKED RICE as a bed. Place 1 FISH PORTION in the center. Arrange around the fish: 1 CABBAGE WEDGE, 1 SWEET POTATO HALF, 1 WHOLE PIMIENTO, HOT CHILI PEPPER (from a jar).
Serves 8.
country : Senegal
course : fish dish
source : The African Cookbook / Bea Sandler