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✨ Newdinner
Thieboudienne
Senegal's national dish — whole fish stuffed with parsley and chilli, simmered with tomatoes and vegetables, then served on deeply flavoured red rice.
⏱ 120 min🔥 620 kcalHard
★4.8(421)
11 recipes using rice — Thieboudienne, yassa, mafé — bold, aromatic dishes from Senegal's rich culinary tradition.
These 11 senegalese rice recipes are ready in about 120 minutes on average, with 360–680 kcal per serving, and 18% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Senegalese cuisine — Thieboudienne, yassa, mafé — bold, aromatic dishes from Senegal's rich culinary tradition — brings its own distinctive techniques and seasonings to every ingredient it touches. When Senegalese cooks work with rice, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, frying, boiling and caramelising.
The everyday grain for half the planet — a neutral base that soaks up the flavours around it, from pilafs to fried rice. In this collection it's most often cooked with tomato paste, garlic, carrots, onions, cassava and flat-leaf parsley. The dishes here span senegalese classics ready in as little as 55 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Thiéboudienne (Senegalese Rice and Fish) is the highest-rated dish in this collection at 4.9★ from 680 ratings.
Senegal's national dish — whole fish stuffed with parsley and chilli, simmered with tomatoes and vegetables, then served on deeply flavoured red rice.
The meat version of Senegal's national dish: fragrant one-pot rice cooked in a rich tomato and onion broth with slow-braised lamb and vegetables.
Senegal's national dish — a hearty one-pot meal of rice cooked in rich tomato-fish broth with vegetables, deeply flavored with fermented fish and herbs.
A Senegalese one-pot rice dish — the Wolof ancestor of the West African jollof rice, cooked in spiced tomato broth with chicken, vegetables, and whole scotch bonnet peppers.
Light Senegalese fish rice dish in a lemony, fragrant broth — a refreshing alternative to the richer thieboudienne.
Senegalese fish and lemon rice stew — a light, fragrant everyday dish from the coastal Serer people.
Senegalese lamb and rice — the meat companion to thiéboudienne, slow-cooked in rich tomato sauce with vegetables.
Senegal's national dish — broken rice cooked in tomato-onion-fish broth with whole fish, eggplant, cassava, carrot, and habanero.
Senegal's national dish — fish stuffed with rof herb paste, simmered with vegetables, then rice cooked in the deeply red broth.
Senegal's national dish — broken jasmine rice cooked in a deeply spiced tomato and fish broth, served with whole stuffed fish, root vegetables and a tamarind sauce.
Chicken marinated in a flood of lemon juice, Dijon mustard and slow-cooked onions, then braised until the onions become a silky, tangy gravy poured over white rice — the proudest dish of Senegal's Casamance.
Choose by use: long-grain (basmati, jasmine) for fluffy, separate grains; short-grain for risotto and sushi where stickiness is wanted. Aged basmati cooks longer and fluffier.
Rinse until the water runs clear to wash off surface starch and prevent clumping. The absorption method — a fixed water ratio, lid on, then a 10-minute steam off the heat — gives reliable results.
A gluten-free carbohydrate staple; brown and wild varieties keep the bran for extra fibre, B vitamins and minerals.
Most of these 11 Senegalese rice recipes are ready in around 120 minutes from start to finish. The quickest, Caldou, takes about 55 minutes, while the slower-cooked dishes run up to 165 minutes.
Across this collection they range from about 360 to 680 kcal per serving, averaging 556 kcal — Senegalese Caldou (Fish and Rice with Lemon) is the lightest option at 360 kcal.
Senegalese Caldou (Fish and Rice with Lemon) is a great place to start — it's rated easy and comes together in about 60 minutes. 18% of the recipes here are beginner-friendly.
In these recipes, rice is most often paired with tomato paste, garlic, carrots, onions, cassava and flat-leaf parsley. Senegalese kitchens also lean on its own regional aromatics, fats and signature spice blends.