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Senegalese fish and rice

Senegalese fish and rice

Main dishes

The “boule-di” is a traditional dish from West Africa, and it is hearty and flavorful, made with a mixture of fish, vegetables, and rice.

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Recipe from Kittycataclysm, MathXplore, Kingaustin07, adapted by Recette de cuisine · · updated on

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The boule, also known as the “boulay” (pronounced “boo-lay”), is a traditional dish from West Africa, originating in Senegal. It is a hearty and flavorful dish, made with a mixture of fish, vegetables, and rice. This dish is popular for its aromatic spices, vibrant colors, and rich taste.

Ingredients and directions

  • Prep time30 min
  • Cook time25 min
  • Resting10 min
  • Total1 hr 5 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodnibbling
  • Estimated cost$10.50 $1.75 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Gluten-free

Ingredients

6 people
  • $0.13
  • $0.21
  • $0.36
  • $1.59
  • $0.96
  • $0.77
  • $0.16
  • $0.20
  • $0.41
  • $0.53
  • $0.15
  • $0.04
  • $1.16
  • $2.78
  • $1.05

Prices from US supermarkets for 11 of 15 ingredients; Belgian prices for the rest.

Directions

  1. Rinse the fish fillets under cold water, pat them dry with paper towels, and cut them into bite-sized pieces. ≈ 8 min
  2. Heat the oil in a large saucepan over medium heat. Sauté the onion and garlic until they are translucent and fragrant.
  3. Add the tomatoes, bell peppers, carrots, and turnips, and mix well. ≈ 4 min
  4. Add the tomato paste, paprika, cayenne pepper, black pepper, thyme, and salt. Mix well to evenly coat the vegetables with the spices. ≈ 4 min
  5. Gently place the fish on top of the vegetables, then spread the rice evenly over the top. ≈ 3 min
  6. Gently pour in the broth: it should cover the ingredients by about 2.5 cm.
  7. Bring to a simmer over medium-high heat, then reduce the heat, cover, and cook for 20-25 minutes, or until the rice is tender and the fish is cooked through.
  8. Once removed from the heat, let it rest for a few minutes, covered. Serve hot, garnished with parsley or cilantro.

The bill

Senegalese fish and rice

  • 2 tablespoons of vegetable oil$0.13
  • 1 large onion, finely chopped$0.21
  • 4 cloves of garlic, minced$0.36
  • 1 diced bell pepper$1.59
  • 1 diced bell pepper$0.96
  • 2 carrots, diced$0.77
  • 1 tablespoon of tomato paste$0.16
  • 1 teaspoon of paprika$0.20
  • 1 teaspoon of cayenne pepper (to taste)$0.41
  • 1 teaspoon of ground black pepper$0.53
  • 1 teaspoon of dried thyme$0.15
  • salt$0.04
  • 400 g of long-grain rice$1.16
  • 1 cup of fish or vegetable broth$2.78
  • Fresh, chopped parsley or cilantro$1.05

Total$10.50

that's $1.75 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 900 g of firm white fish fillets (cod or tilapia)
  • 2 tablespoons of vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves of garlic, minced
  • 1 box of 400g of diced tomatoes
  • 1 diced bell pepper
  • 1 diced bell pepper
  • 2 carrots, diced
  • 150 g of frozen sweet potatoes, sliced
  • 1 tablespoon of tomato paste
  • 1 teaspoon of paprika
  • 1 teaspoon of cayenne pepper (to taste)
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of dried thyme
  • salt
  • 400 g of long-grain rice
  • 1 cup of fish or vegetable broth
  • Fresh, chopped parsley or cilantro

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