Thebouidienne

Description

Fish in the manner of Dakar

Any 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.

Ingredients

• 1 cup onions, chopped finely
• 1/2 cup green peppers, chopped
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 4 oz. oil or margarine
• 1 6-oz. can tomato paste
• 3 6-oz. cans water
• 8 1/2-lb. pieces fillet such as Haddock, Halibut, etc.
• 8 wedges cabbage, 2 inches wide
• 8 halves sweet potato
• 1 4-oz. jar whole pimentos
• 1 cup cooked rice
• 8 cups cooked rice
• hot chili pepper (from a jar)

Procedures

1. In a 6-quart Dutch oven: Sauté: 1 cup onions, chopped finely, 1/2 cup green peppers, chopped, 1 tsp. salt and 1/4 tsp. cayenne pepper in 4 oz. oil or margarine until lightly browned.
2. Add: 1 6-oz. can tomato PASTE and 3 6-oz. cans water.
3. Blend smooth. Lay 8 1/2-lb. pieces FILLET such as Haddock, Halibut, etc., at bottom of pan.
4. Lay over : 8 wedges cabbage, 2 inches wide 8 halves sweet potato. Cover tightly and simmer for one hour over low heat until vegetables and are done.
5. Add 1 4-oz. jar whole pimentos and cook for 2 minutes longer.
6. In a large soup plate: Arrange 1 cup COOKED rice as a bed. Place 1 PORTION in the center.
7. Arrange around the : 1 cabbage WEDGE, 1 sweet potato HALF, 1 WHOLE pimento, HOT chili pepper (from a jar).