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