Classic Dakar Fish and Rice Stew

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The national dish of Senegal, this vibrant one-pot feast layers flaky fish, broken jasmine rice, and a garden of vegetables in a tangy tomato-tamarind broth. Born along the coast of Dakar, every family guards its own version, traditionally served communal-style from a single platter.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 65 gCarbs
• 6 gFiber
• 7 gSugar
• 38 gProtein
• 480 mgSodium
• 850 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 38 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the Fish and Broth

• 1.5 kg whole grouper or red snapper, cleaned and cut into 2.5 cm steaks
• 1 large yellow onion, finely chopped
• 5 garlic cloves, minced, divided
• 1/3 cup tomato paste
• 2 tablespoons tamarind pulp (seedless)
• 1 whole scotch bonnet or habanero pepper, left intact
• 1/3 cup peanut or vegetable oil
• 6 cups water
• 1 teaspoon fine sea salt, plus more to taste

For the Vegetables

• 2 cups cassava root, peeled and cut into 5 cm chunks
• 2 large carrots, peeled and cut into 5 cm chunks
• 1/2 small green cabbage, cored and cut into 4 wedges
• 1 medium eggplant, cut into 3 cm cubes
• 8 fresh okra pods, stems trimmed
• 1 bitter tomato (njahe), halved, or 1 tablespoon lime juice

For the Rice

• 3 cups broken jasmine rice (about 600 g), rinsed until water runs clear
• Reserved fish broth (about 5 cups)
• 1 teaspoon salt
• 1 tablespoon peanut oil

Directions

1. Season the fish steaks with half of the garlic, a generous pinch of salt, and black pepper; let rest at room temperature for 10 minutes.
2. Heat the peanut oil in a heavy 6-quart pot over medium heat. Add the onion and cook for 4 minutes until translucent, then stir in the remaining garlic and tomato paste and cook 5 minutes, stirring often, until the paste darkens to a brick-red color.
3. Pour in the water, add the tamarind pulp, scotch bonnet, parsley, and 1 teaspoon salt; stir well and bring to a gentle simmer.
4. Carefully lower the fish into the broth, cover, and simmer gently for 15 to 18 minutes, basting occasionally, until the flesh flakes easily with a fork.
5. Lift the fish out to a warm plate and tent with foil; strain the broth through a fine sieve and return it to the pot.
6. Add the cassava and carrots to the broth and simmer 8 minutes; then add the cabbage, eggplant, okra, and bitter tomato and cook another 8 to 10 minutes until all vegetables are tender.
7. Remove the vegetables with a slotted spoon and keep warm. Taste the broth and adjust salt; bring it back to a lively boil.
8. Stir in the rinsed rice, the tablespoon of oil, and a pinch of salt. Reduce heat to low, cover tightly, and cook 20 to 25 minutes without lifting the lid until the rice is tender and has absorbed the saffron-orange broth.
9. Remove the scotch bonnet. Fluff the rice with a fork, taste for seasoning, and adjust salt if needed.
10. Mound the rice in the center of a large platter, arrange the fish and vegetables around and over it, scatter extra parsley, and serve hot with lime wedges and the reserved scotch bonnet on the side.

Cook’s Notes

• Use broken jasmine rice for the most authentic texture; substitute by pulsing regular long-grain rice 5 to 6 times in a blender.
• If bitter tomato (njahe, sometimes called 'solanum aethiopicum') is unavailable, the lime juice trick mimics its bright, slightly astringent tang.
• Never burst the scotch bonnet during cooking or you will set the broth on fire with heat; remove it whole before serving.
• Cook the fish gently – any aggressive boil will break the steaks apart and muddy the broth.
• Traditionally the platter is set in the middle of the table and diners eat with their right hand, forming small rice-and-fish bites.

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