The national dish of Senegal, this boldly flavored combination of fish, rice, and vegetables simmered in tomato sauce is a hearty one-pot meal. You can make it with any fish or vegetables you have on hand, including potatoes, cassava, squash or pumpkin, and plantains. See the article Senegalese Shopping List for more information on the ingredients traditionally used in this dish. This recipe first appeared in our May 2012 issue along with John O'Connor's story A Feast For All.
For the Fish and Stuffing
For the Thiéboudienne
_ Dried white hibiscus flowers are available via mail order from Nawel Keur Mame Asta Walo Halal Meat & Poultry Grocery (call or visit: 219 West 116th Street, New York City, New York; 212/222-7900)_