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Riz Senegalais

A Senegalese fish and vegetable rice dish cooked with a seasoned stuffing mixture.

From the Recipes Wiki (Fandom) · 25 ingredients
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Why it works: Cassava and eggplant share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and 9 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Time30 to 45 minutes

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the stuffing

  1. Cook rice in the normal manner.

  2. While the rice is cooking, continue with the rest of the instructions.

  3. Combine the stuffing mixture ingredients.

  4. Chop, mix, and grind them into a paste.

  5. Add a small amount of water or oil to the mixture if desired.

  6. Cut a few slits into the fish.

  7. Stuff the slits with the mixture.

Fry the fish and make the base

  1. Heat oil in a deep pot.

  2. Fry fish on each side until nearly done.

  3. Add onions and fry until tender.

  4. Add tomatoes, cover, reduce heat and simmer for ten minutes.

  5. Remove fish and set aside.

  6. Add whole sweet peppers and root vegetables and tubers to the same pot.

  7. Add water to halfway cover the vegetables.

  8. Bring to a boil, then reduce heat and simmer for 30 to 45 minutes.

  9. Add leaf and fruit vegetables.

  10. Add water only if necessary.

  11. Adjust seasoning.

  12. Place fish on top, but not in liquid.

  13. Simmer for another 30 minutes.

Serve

  1. When vegetables are nearly done, carefully remove the tomatoes and a cup of broth and place them in a separate pot.

  2. Add the cooked rice.

  3. Stir to mix tomato into rice, continue to heat and stir until liquid is absorbed and rice begins to stick to bottom.

  4. (Optional) Add a spoonful of tomato paste to the rice.

  5. Place rice in the center of the serving dish.

  6. Scrape some of the crust from the bottom of the rice pot and put this over the rice.

  7. Put the fish on top of the rice, and surround it with the vegetables.

  8. Garnish with the rest of the parsley.

  9. Any remaining cooking liquid from the vegetables can be brought to a boil and served in a separate bowl as a sauce.

  10. Serve.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Cassava + eggplanttop 5% of all pairs
    Aroma overlapstrong
    Mentioned together9 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Parsley + carrottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,053 recipes

    Shared aroma: myristicin (spice, warm).

  3. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Tomato + eggplanttop 2% of all pairs
    Aroma overlapstrong
    Mentioned together651 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fish
Firm flesh holds its shape through frying and simmering while absorbing the seasoned stuffing.
Vegetable oil
Conducts heat for frying the fish and carries flavour from the onions and pepper.
Tomatoes
Break down into a sauce that moistens and colours the rice.
Onions
Soften and sweeten as they fry, forming the flavour base of the dish.
Yams
Starchy tubers that turn tender in the simmering broth and add body.
Cabbage
Cooks down in the broth, adding moisture and mild sweetness.

The step that matters

Frying the fish until nearly done. Fish is delicate and cooks quickly. Frying only until nearly done lets it finish gently in the simmering liquid, keeping it moist rather than dry and flaky.

Flavor stand-ins for the garlic

The recipe marks garlic as optional. How well each one fits the dish's main ingredients (pepper, onion, parsley, fish, tomato, carrot, cassava):

  1. Celerybetter flavor fit
  2. Thymeabout as good a flavor fit
  3. Cuminabout as good a flavor fit
  4. Garlicthe original

Fit is the average pairing score against pepper, onion, parsley, fish, tomato, carrot, cassava. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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