Gabonese Thieboudienne

Ingredients

Gabonese Thieboudienne differs from the original African version by incorporating Gabonese flavors and ingredients. It may include local vegetables like okra and eggplant, as well as Gabonese spices such as cubeb pepper and selim pepper. Additionally, the cooking techniques and methods may vary slightly to align with Gabonese culinary traditions. We alse have the original recipe for Thieboudienne, so you can check it out.

• 2 pounds (900g) fish fillets (tilapia or grouper) 2 pounds (900g) fish fillets (tilapia or grouper)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon cubeb pepper 1 teaspoon cubeb pepper
• 1 teaspoon selim pepper 1 teaspoon selim pepper
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) fish stock 4 cups (950ml) fish stock
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (150g) carrots, diced 1 cup (150g) carrots, diced
• 1 cup (150g) green beans, trimmed 1 cup (150g) green beans, trimmed
• 1 cup (150g) okra, sliced 1 cup (150g) okra, sliced
• 1 cup (150g) eggplant, diced 1 cup (150g) eggplant, diced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 70g, 6g
• Protein: 28g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
2. 2.
   Add the fish fillets to the pot and cook for 2-3 minutes on each side until lightly browned. Remove the fish from the pot and set aside.
3. 3.
   In the same pot, add the tomato sauce, thyme, cubeb pepper, selim pepper, and salt. Stir well to combine.
4. 4.
   Add the diced carrots, green beans, okra, and eggplant to the pot. Cook for 5 minutes, stirring occasionally.
5. 5.
   Return the fish fillets to the pot, nestling them among the vegetables. Pour in the fish stock and bring to a simmer. Cover the pot and cook for 20 minutes.
6. 6.
   Meanwhile, rinse the rice under cold water until the water runs clear. Drain the rice and add it to the pot, stirring gently to combine with the sauce and vegetables. Cover the pot and cook for an additional 15-20 minutes, or until the rice is tender and has absorbed the flavors.
7. 7.
   Season with salt and pepper to taste. Serve the Gabonese Thieboudienne hot, with the fish fillets placed on top of the rice and vegetables.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any unpleasant odor. If desired, you can marinate the fish in lemon juice for 30 minutes before cooking to enhance its flavor.

Tips & Tricks

• If you prefer a spicier Thieboudienne, you can add a pinch of cayenne pepper or a chopped chili pepper to the sauce.
• Feel free to customize the vegetable selection based on seasonal availability and personal preference.
• For a richer flavor, you can substitute some of the fish stock with coconut milk.
• Leftover Thieboudienne can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Serve the dish with a side of fresh lemon wedges for a tangy burst of flavor.

Serving advice

Serve Gabonese Thieboudienne hot, with the fish fillets placed on top of the rice and vegetables. Garnish with fresh herbs, such as parsley or cilantro, for added freshness and visual appeal.

Presentation advice

Present the Gabonese Thieboudienne in a large serving dish, allowing the vibrant colors of the fish, rice, and vegetables to shine through. Arrange the fish fillets on top of the rice and surround them with the colorful vegetables. Sprinkle some fresh herbs on top for an attractive finishing touch.