Thiébou Guerté with a Twist

Ingredients

• 2 pounds (900g) red snapper fillets 2 pounds (900g) red snapper fillets
• Juice of 2 lemons Juice of 2 lemons
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, sliced 2 carrots, sliced
• 1 eggplant, diced 1 eggplant, diced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• 1 cup okra, trimmed 1 cup okra, trimmed
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 bay leaf 1 bay leaf
• 2 cups (400g) cooked rice, for serving 2 cups (400g) cooked rice, for serving
• Fresh parsley or cilantro, for garnish Fresh parsley or cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the lemon juice, minced garlic, ground ginger, paprika, salt, and pepper. Place the fish fillets in the marinade, turning to coat evenly. Let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Remove the fish from the marinade, allowing any excess to drip off, and add it to the pot. Cook the fish for 3-4 minutes on each side until golden brown. Remove the fish from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and sauté until translucent. Add the carrots, eggplant, bell pepper, cabbage, and okra. Cook for 5 minutes, stirring occasionally.
4. 4.
   Stir in the diced tomatoes, tomato paste, fish or vegetable broth, thyme, chili powder, and bay leaf. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
5. 5.
   Return the fish to the pot and gently stir it into the vegetable mixture. Cover the pot and simmer for an additional 10 minutes, or until the fish is cooked through and the vegetables are tender.
6. 6.
   Serve the Thiébou Guerté over cooked rice, garnished with fresh parsley or cilantro.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture.
• Okra — Trim the okra and avoid overcooking to maintain its slight crunch.
• Rice — Use long-grain rice for a fluffy and separate texture when serving.

Tips & Tricks

• For a spicier version, add extra chili powder or a diced scotch bonnet pepper.
• Feel free to customize the vegetable selection based on personal preference or seasonal availability.
• Serve with a side of Senegalese hot sauce, such as "Pili Pili," for an extra kick of flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• This dish pairs well with a side of tangy coleslaw or a fresh green salad.

Serving advice

Serve Thiébou Guerté hot over a bed of fluffy rice. Garnish with fresh parsley or cilantro for a pop of color and freshness.

Presentation advice

Present the Thiébou Guerté in a large serving dish, allowing the vibrant colors of the fish and vegetables to shine through. Arrange the fish fillets on top of the stew and sprinkle with fresh herbs for an appealing presentation.