Mauritania's cherished rice-and-fish dish layered with stuffed fish, vegetables, and tomato-tamarind broth.
Thiéboudienne — literally 'rice in fish' in Wolof — is revered across the Senegambian cultural sphere and holds national-dish status in Mauritania. Fish fillets are stuffed with a fragrant herb paste, simmered in a rich tomato and tamarind broth with root vegetables, and served over broken rice that has absorbed all the cooking liquid. The dish is eaten communally from a shared platter.
Serves 6
Blend 4 garlic cloves, a handful of parsley, 1 chilli, and a pinch of salt into a paste. Make incisions in each fish fillet and press paste inside.
Heat oil in a large pot. Fry stuffed fish for 3 minutes per side until golden. Remove and set aside.
In the same pot sauté onion, then add tomato paste and cook 5 minutes. Add 1.5 litres water, tamarind paste, and vegetables. Simmer 20 minutes.
Remove fish and vegetables. Return broth to a boil, add rice, reduce heat, cover, and cook 20 minutes until rice is tender and liquid absorbed.
Mound rice on a large platter, arrange fish and vegetables on top, and serve communally.
Broken rice absorbs the broth's flavour better than whole grains.
Do not overcook the fish; a short fry before adding to the broth is sufficient.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add okra to the broth for extra thickness.
Use lamb stock instead of water for deeper flavour.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate up to 2 days. Reheat rice gently with a splash of water.
Thiéboudienne is UNESCO-recognised as part of Senegalese intangible cultural heritage. Its Mauritanian version typically uses more tamarind and fewer tomatoes, reflecting desert-edge trade routes and ingredient availability.
Any firm-fleshed white fish: grouper, snapper, or tilapia.
Yes — the broth stage can be halved in time.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (500g / 17.6 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →This recipe is featured in the following curated guides:
Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.