🇸🇳 Senegal recipe
Ceebu Jen
Ceebu Jen is the red-sauce version of Senegal's most iconic dish, distinguished from Thieboudienne by its deeper, more concentrated tomato sauce and slightly different vegetable selection. The name literally translates to 'rice and fish' in Wolof, and this version features a vibrant tomato-red rice colored and flavored by a generous amount of tomato paste cooked until caramelized. It is the everyday lunch of millions of Senegalese and was inscribed on UNESCO's Intangible Cultural Heritage list.
Prep2 hrs 30 mins
Cook1 hr 30 mins
Serves8
Difficultyhard
Ingredients
- 1kg broken rice, washed and drained
- 1 large whole thiof (grouper) or red snapper (about 1.5kg), cleaned
- 250g tomato paste
- 4 tablespoons vegetable oil
- 3 large onions, finely chopped
- 6 cloves garlic, minced
- 1 bunch flat-leaf parsley, finely chopped
- 1 bunch green onions, chopped
- 2 scotch bonnet peppers, 1 for stuffing and 1 whole for broth
- 1 large eggplant, halved
- 2 large carrots, peeled and halved
- 1 small green cabbage, quartered
- 300g cassava, peeled and cut into chunks
- 200g pumpkin, cut into large pieces
- 100g okra, left whole
- 3 tablespoons fermented locust beans (nététou)
- 2 tablespoons tamarind paste
- 2 fish stock cubes
- 1 tablespoon black pepper
- 2 liters water
- Salt to taste
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 460
- Protein
- 26 g
- Carbs
- 48 g
- Fat
- 16 g
