THIEBOU DIENN (CHEB)

Thiebou Dienn (Cheb) image

Provided by Sara Rimer

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 24

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Ingredients

3/4 cup loosely packed cilantro leaves
4 scallions (white and green parts), trimmed and cut in large pieces
3 cloves garlic, peeled
1 teaspoon crushed red pepper flakes or 1 scotch bonnet pepper, stemmed, seeded and minced (use more or less to taste)
7 to 9 tablespoons canola oil
2 pounds firm-fleshed fish fillets, like tuna, shark or swordfish, cut into 1 1/2-inch pieces
2 tablespoons palm oil or 1 teaspoon annatto seeds
5 cups water
4 teaspoons salt or more to taste
1 1-inch piece any type dried fish, optional
Vegetables (see below)
2 tablespoons tomato paste
2 1/2 cups long-grain white rice
12 preserved tamarind pods or 12 1/4-inch pieces of seedless preserved tamarind, optional
Soy sauce or Maggi liquid seasoning (available in Oriental groceries) as a condiment
1 medium cassava (about 1 1/4 1/4 pounds), trimmed, peeled and cut in 2-inch pieces
1 1-pound piece calabaza (green pumpkin), peeled, seeded and cut in 2-inch pieces (if unavailable, orange pumpkin or butternut squash can be used)
1 large orange yam, peeled and cut in 2-inch pieces
1 large white yam, peeled and cut in 2-inch pieces
2 chayotes, unpeeled, cut in 2-inch pieces
1 small eggplant, unpeeled, cut in 2-inch pieces
4 large carrots, peeled and cut in 1-inch pieces
6 large or 12 small okra pods, stems removed
1/2 medium cabbage (about 3 pounds), cored and cut in 2-inch pieces

Steps:

Place cilantro, scallions, garlic and half of the crushed or fresh pepper in a food processor or blender. Process until finely chopped. Add 1 tablespoon of the canola oil. Process until smooth.
With a small, sharp knife, slice horizontally through the center of each piece of fish, leaving one side attached. Fill the opening in each piece with about 1 teaspoon of the cilantro mixture.
In a large pot, heat either the palm oil and 6 tablespoons canola oil or the annatto seeds with 8 tablespoons canola oil. When oil is almost to the smoking point, add fish, being careful to keep the filling in the fish. Cook until fish is cooked on all sides but raw in the middle, about 3 minutes per batch. Remove fish from pot and set aside.
Pour off all but 1 tablespoon of the oil. Add water, 3 teaspoons of the salt and dried fish, if using. Bring to a boil. Reduce to a simmer. Add longer-cooking vegetables to the broth first, then shorter-cooking vegetables. Simmer, uncovered, until tender. Cassava will take about 50 minutes; calabaza about 35 minutes; carrots and eggplant about 20 minutes; okra about 12 minutes; cabbage about 8 minutes. When vegetables are cooked, remove them to a bowl with a slotted spoon. Season with salt.
Add fish to the cooking liquid. Simmer until cooked through, about 3 minutes. Remove to a plate with a slotted spoon. Season with salt. Measure the cooking liquid. Return it to the pot and add enough water to make 5 cups.
Whisk in tomato paste and remaining crushed or red pepper. Stir in rice. Bring to a boil. Reduce to a simmer. Cover and cook for 20 minutes. Uncover and place tamarind pieces, if using, over rice. Cover and cook for 2 minutes. Discard dried fish, if used.
Fluff rice with a fork. Place on a large serving platter, mounding it in the center. Place fish and vegetable pieces evenly over the top of the rice. Serve immediately.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 14 grams, Carbohydrate 110 grams, Fat 16 grams, Fiber 12 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 1321 milligrams, Sugar 15 grams, TransFat 0 grams