Thieboudienne

Method

1. 1

   Pound parsley, garlic, scotch bonnet and salt into rof; slit the fish and stuff it deep.

   💡 The stuffing is the dish's signature — be generous, push it into every cut.

2. 2

   Brown tomato paste in oil, add water, and simmer the stuffed fish 15 minutes; lift it out.

3. 3

   Braise the vegetables in the same broth until tender; lift them out too.

4. 4

   Cook the rice right in the remaining broth until it drinks it all, catching slightly at the bottom.

5. 5

   The crust — xoon — is scraped and shared like treasure.

6. 6

   Mound rice on a platter, arrange fish and vegetables on top, and serve the table, not the plates.