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Boule-Di (Senegalese Fish and Rice)

@arecipe.bsky.social

Boule-di, also known as boule (pronounced "boo-lay"), is a traditional West African dish that originated in Senegal. It is a hearty and flavorful one-pot meal made with a combination of fish, vegetables, and rice. This dish is popular for its aromatic spices, vibrant colors, and rich taste.

Ingredients

  • 2 pounds firm white fish fillets (such as cod or tilapia)
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 can (14 ounces) diced tomatoes
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 carrots, diced
  • 1 cup frozen okra, sliced
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon ground cayenne pepper (adjust to your preferred level of spiciness)
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • Salt to taste
  • 2 cups long-grain rice
  • 4 cups fish or vegetable broth
  • Chopped fresh parsley or cilantro (for garnish)

Instructions

  1. 1
    Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fish into medium-sized chunks and set aside.
  2. 2
    Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic, and sauté until they turn translucent and fragrant.
  3. 3
    Add the diced tomatoes, red and green bell peppers, carrots, and frozen okra to the pot. Stir well to combine with the onions and garlic.
  4. 4
    Add the tomato paste, paprika, cayenne pepper, black pepper, dried thyme, and salt to the pot. Stir everything together to evenly distribute the spices and coat the vegetables.
  5. 5
    Gently place the fish chunks on top of the vegetable mixture. Then add the rice, spreading it evenly over the fish and vegetables.
  6. 6
    Carefully pour the fish or vegetable broth into the pot, making sure it covers the fish and rice mixture. The liquid should be about 1 inch above the ingredients.
  7. 7
    Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low and cover the pot with a lid. Allow to simmer for about 20–25 minutes, or until the rice is tender and the fish is cooked through.
  8. 8
    Remove the pot from heat and let it sit for a few minutes with the lid on. This allows the flavors to meld together. Serve hot, garnished with fresh parsley or cilantro.

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Boule-Di_(Senegalese_Fish_and_Rice)