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Fish, Africa and overseas

Mbakhal with smoked fish and rice

Mbakhal is a Senegalese rice dish simmered in a tomato and peanut sauce, with smoked fish and white beans. This recipe serves 4, takes about 60 minutes, and is medium difficulty, costing €3.40 per person. The key to success is dissolving the peanut sauce smoothly and cooking the rice low and slow without stirring too soon.

Tonight, a rich and comforting dish from Senegal, rice simmered in a peanut sauce with smoked fish and beans.

Mbakhal with smoked fish and rice
Total time
1 h
Difficulty
Medium
Cost per person
€3.40
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Mbakhal stands out for its rich sauce, where peanut butter brings fat and a mild sweetness while the smoked fish adds depth and a deep briny note. White beans bring extra heartiness, and the sweet pepper and reduced tomatoes build a flavorful base that seeps into every grain of rice. It's a generous dish, far from light sauces, built to actually fill you up.

This is the kind of dish to plan for a Sunday, when you have time to let the sauce reduce slowly. It takes some attention in the kitchen but nothing technical, and it suits a meal with adults or older kids used to bold flavors. Once it's on the table, everything cooks in a single pot, so you can focus on conversation rather than the stove.

The ingredients

4 people

Fish counter

  • Smoked mackerel 3

Pantry

  • Riceoften in the pantry 300 g
  • Canned white beansoften in the pantry 400 g
  • Plain peanut butter 4 tbsp
  • Tomato pasteoften in the pantry 2 tbsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Tomatoes 3
  • Garlic 3 cloves
  • Sweet pepper 1

Allergens Fish, Peanuts

The step by step recipe

  1. Slice the onions, dice the tomatoes, and flake the smoked fish, removing the bones.

    Soak the smoked fish in warm water for five minutes if it's very salty.

  2. Sauté the onions, garlic, and sweet pepper in the oil, then add the tomatoes and tomato paste. 10 min

    Let it reduce well, the sauce becomes more concentrated and colorful.

  3. Dilute the peanut butter in a bit of warm water and pour it into the sauce, along with the fish and beans. 10 min

    Choose a peanut butter without added sugar, for a more authentic taste.

  4. Add the rinsed rice and twice its volume of hot water, then season with salt and pepper.

    Adjust the salt at the end, the smoked fish is already salty.

  5. Cover and cook over low heat until the rice is tender. 20 min

    Don't stir at first, let the rice settle. Add more hot water if it looks too dry.

Our tips to get it right

  • Drain the white beans well before adding them, otherwise the sauce gets too thin and the rice won't cook properly.
  • Pick ripe tomatoes, they reduce faster and give the sauce a richer color.
  • If the smoked fish is whole, check carefully for bones by flaking it with your fingers rather than a knife.

The variations

  • Swap the smoked mackerel for smoked herring or smoked bluefish, depending on what your fishmonger has.
  • For a vegetarian version, skip the fish and double the white beans, adding a pinch of smoked paprika to bring back that smoky note.
  • For a quicker version, use parboiled rice and cut the final cooking time to about ten minutes.
  • For kids who aren't used to spice, remove the seeds from the sweet pepper or use only half of it.

What to serve it with

  • A cold cucumber salad
  • Fresh lime squeezed over the top
  • A chilled hibiscus drink

Storage

Mbakhal keeps for two to three days in the fridge, in an airtight container. It freezes well for up to two months, in individual portions. Reheat it in a pot over low heat, adding a little hot water to loosen the sauce.

Questions about this dish

Can you replace the peanut butter with something else?

You can use plain peanut butter, which is actually what this recipe calls for. Avoid sweetened versions, they change the flavor of the dish too much.

Do you need to soak the smoked fish before cooking?

Only if it tastes very salty. Soaking it for five minutes in warm water softens it without losing its smoky flavor.

Can you make mbakhal ahead of time?

Yes, you can make the sauce the day before and cook the rice in it right before serving. Rice holds up less well when reheated after cooking once already.

How do you keep the rice from sticking to the bottom of the pot?

Use a heavy bottomed pot and don't stir during the first few minutes of cooking. If it still sticks, add a little hot water instead of scraping the bottom.

How long does it take to make a mbakhal, Senegalese peanut rice with smoked fish?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a mbakhal, Senegalese peanut rice with smoked fish?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mbakhal, Senegalese peanut rice with smoked fish cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, peanuts. Always check the labels of the products you buy.

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