Thieboudienne is a flavorful and colorful Senegalese rice dish made with fish, vegetables, and rice cooked in a tomato-based sauce. Here's how to make it:

Ingredients:

For the fish:

    1 kg mixed seafood (e.g., shrimp, clams, squid)

    1/2 cup olive oil

    1 medium onion, chopped

    2 cloves garlic, minced

    1 teaspoon curry powder

    1/2 teaspoon ground ginger

    1/4 teaspoon ground cloves

    1/4 teaspoon ground cinnamon

    Salt and pepper to taste

For the vegetables:

    1/2 cup olive oil

    1 medium onion, chopped

    2 tomatoes, chopped

    1 red bell pepper, chopped

    1 carrot, chopped

    1/2 cup cabbage, chopped

    1/2 cup green peas

For the rice:

    2 cups long-grain rice (rinsed)

    4 cups water

    1 tablespoon tomato paste

    1 teaspoon salt

    1/2 teaspoon pepper

Instructions:

    Prepare the fish: Clean and wash the seafood. In a bowl, combine the olive oil, onion, garlic, curry powder, ginger, cloves, cinnamon, salt, and pepper. Add the seafood and toss to coat in the marinade. Let stand for 30 minutes.

    Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent. Add the tomatoes, bell pepper, carrot, cabbage, and green peas. Cook for 5-7 minutes, or until the vegetables are softened.

    Cook the rice: In a pot, bring the water to a boil. Add the rice, tomato paste, salt, and pepper. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked through.

    Assemble: Stir the cooked vegetables into the rice. Top with the marinated seafood and bake in the oven for 10-15 minutes, or until the fish is cooked through.

Tips:

    You can use any type of seafood you like.

    You can adjust the amount of vegetables to your taste.

    Thieboudienne can be served with yogurt or salad.

Enjoy!