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Senegal: Thebouidienne (Fish in the Manner of Dakar)

Source of Recipe

unknown


Recipe Introduction

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. In a 6-quart Dutch oven:
Saute: 1 cup ONIONS, chopped finely
1/2 cup GREEN PEPPERS, chopped
1 tsp. SALT
1/4 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 1/2-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).