Theboudienne
(Fish in the Manner of Dakar) Recipe

Origin: Senegal Period: Traditional

This dish (pronounced Cheb-o-Djin) is a Dakarian restaurant classic (though it tends only to be served in native and not tourist restaurants) and any flat fish fillets will work in it. It's based on the classic Senegalese Ceebu Jën made with vegables, chicken, rice and beans, but is basically a more up-market version.

Ingredients:

200g onions, finely chopped
100g green bell pepper, finely diced
1 tsp salt
1/4 tsp cayenne pepper
120ml oil
180ml tomato paste
500ml water
8 x 250g fish fillets (haddock, halibut, sole or flounder etc all work well)
8 cabbage wedges 5cm wide at the widest point.
8 halves of peeled sweet potato

Theboudienne
(Fish in the Manner of Dakar) Preparation:

Method:

Fry the onion, green peppers, cayenne pepper in the oil for a few minutes then add the tomato paste blended smoothly in the waater. Lay the fish fillets in the bottom of a large casserole dish add the cabbage wedges on top and then the sweet potato. Pour the tomato mixture over the top, cover tightly and simmer for an hour on very low heat until the vegetables are tender.

Serve on a bed of rice, placing a fish portion on each plate and arranging a cabbage wedge, sweet potato half, a spoonfulk of pimento and one pickled chilli around the fish.

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