Ingredients with Measurements:
- 2 cups of rice
- 1 pound of fish (tilapia, red snapper, or any firm white fish)
- 1 pound of okra
- 1 large onion, chopped
- 2 tomatoes, chopped
- 2 tablespoons of tomato paste
- 2 tablespoons of vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 teaspoon of thyme
- 1 teaspoon of paprika
- 4 cups of water
Special equipment needed:
- Large pot with a lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water and set aside.
2. Clean and cut the fish into large pieces.
3. Wash the okra and cut off the stems. Cut the okra into 1-inch pieces.
4. In a large pot, heat the vegetable oil over medium heat.
5. Add the chopped onions and garlic to the pot and sauté until the onions are translucent.
6. Add the chopped tomatoes, tomato paste, black pepper, salt, thyme, and paprika to the pot. Stir well.
7. Add the fish to the pot and stir gently to coat with the tomato mixture.
8. Add the water to the pot and bring to a boil.
9. Reduce the heat to low and add the okra to the pot. Stir gently.
10. Cover the pot with a lid and let simmer for 30 minutes.
11. After 30 minutes, add the rice to the pot and stir gently.
12. Cover the pot with a lid and let simmer for an additional 30 minutes or until the rice is cooked and the fish is tender.
13. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 10g
Carbohydrates: 60g
Protein: 20g
Sodium: 500mg
Fiber: 5g
Substitutions for ingredients:
- Any firm white fish can be used instead of tilapia or red snapper.
- Chicken or beef can be used instead of fish.
- Fresh or frozen okra can be used.
Variations:
- Add vegetables such as carrots, eggplant, or bell peppers to the pot.
- Use chicken or beef instead of fish.
- Add hot sauce or chili flakes for a spicier version.
Tips and tricks:
- Use a wooden spoon to stir the pot to avoid breaking the fish.
- Rinse the rice in cold water to remove excess starch and prevent it from becoming sticky.
- Add more water if needed to prevent the rice from sticking to the bottom of the pot.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Okra Thieboudienne in a large bowl with the fish and rice on top.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed vegetables
- Salad
- Fried plantains
Troubleshooting advice:
- If the rice is not cooked after 30 minutes, add more water and let simmer for an additional 10-15 minutes.
- If the fish is overcooked, reduce the cooking time or use a firmer fish.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all utensils and surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
Okra Thieboudienne is a traditional dish from Senegal, West Africa. It is a popular dish in many West African countries and is often served during special occasions.
Flavor profiles:
The dish has a rich tomato flavor with a hint of thyme and paprika. The okra adds a slightly slimy texture to the dish, which is balanced by the firmness of the fish.
Serving suggestions:
Serve the Okra Thieboudienne with a side of steamed vegetables or a salad for a complete meal.
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Region: Senegalese