Name: Thiep Bou Dien
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: For 6 people
Cuisine: African
Ingredients: Fresh herbs; Lime wedges; 1 piece of guedjef and yété (dried fish and shell) or dried bonito flakes; 2 kg (4 lb 8 oz) broken rice; 1 tsp soumbala (see tip); 200 g (7 oz) tamarind paste; Salt and pepper; 1 fresh chilli; 8 cups (2 litres) fish stock; ½ white cabbage; 2 tbsp tomato paste (concentrated purée); 6 African or other small eggplant (aubergine); 1 cassava tuber; 2 carrots; 1 turnip; Vegetable oil; 100 g (3½ oz) pumpkin; 2 kg (4 lb 8 oz) white grouper; 6 tbsp green nokoss

Preparation info

For
6
people

Difficulty
Medium
Ready in
2 hr 30

Appears in

Saka Saka

By Anto Cocagne and Aline Princet

Published 2022

About

Ingredients

2 kg (4 lb 8 oz) white grouper
6

Method

Preparation

Scale and clean the fish. Cut it into pieces and rinse in clean water. Make some reasonably deep cuts on the skin of each piece, then brush the fish with 2 tbsp of the green nokoss, ensuring some goes into the incisions. Heat the oil for deep-frying, then fry each piece of fish