Ceebu Jën (Thieboudienne)
This traditional Senegalese dish features fish, rice, and a colorful medley of vegetables simmered in a rich tomato sauce. It's a flavorful and hearty one-pot meal that embodies the vibrant culinary heritage of West Africa. This recipe uses readily available ingredients for a delicious and authentic experience.
Una recepta original de Forkin
- Temps total
- 2 h
- Racions
- 4
- Dificultat
- Mitjana
Informació sobre al·lèrgens: pot contenir peix i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 600 gfish, firm white fish, cut into large pieces
- 2 tassarice, rinsed
- 4 tassawater
- 1 ctsalt
- 0,5 ctblack pepper
sauce
- 1 uyellow onion, chopped
- 4 gragarlic, minced
- 1 csginger, grated
- 3 cstomato paste
- 400 gcanned crushed tomatoes
- 3 csvegetable oil
- 1 csfish sauce
- 1 uscotch bonnet pepper, whole, pierced(opcional)
- 1 ubay leaf
vegetables
- 0,5 ucabbage, cut into wedges
- 2 ucarrot, peeled, cut into large chunks
- 1 ueggplant, cut into large chunks
- 1 usweet potato, peeled, cut into large chunks
- 200 gcassava, peeled, cut into large chunks(opcional)
- 1 ubell pepper, seeded, cut into large strips
Estris
slotted spoon · large pot · dutch oven
Elaboració
Pas a pas
- 1
Season the fish pieces generously with salt and black pepper.
Uns 5 min
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Uns 2 min
- 3
Carefully sear the fish pieces for 2-3 minutes per side until lightly browned, then remove from the pot and set aside.
Uns 6 min
Nota de cuina: Do not cook the fish through at this stage.
- 4
Add the chopped yellow onion to the same pot and sauté until softened, about 5 minutes.
Uns 5 min
- 5
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Uns 1 min
- 6
Add the tomato paste and cook for 3-4 minutes, stirring constantly, until it darkens slightly.
Uns 4 min
Nota de cuina: Cooking the tomato paste helps develop its flavor.
- 7
Pour in the crushed tomatoes, water, fish sauce, bay leaf, and the optional scotch bonnet pepper.
Uns 2 min
- 8
Bring the sauce to a boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
Uns 20 min
- 9
Add the cabbage, carrots, eggplant, sweet potato, and optional cassava to the pot.
Uns 3 min
- 10
Gently place the seared fish back into the pot, nestling it among the vegetables.
Uns 1 min
- 11
Cover and continue to simmer for 20-25 minutes, or until the vegetables are tender.
Uns 25 min
- 12
Remove the fish and vegetables from the pot with a slotted spoon and set them aside on a platter.
Uns 3 min
Nota de cuina: Keep them warm while you cook the rice.
- 13
Stir the rinsed rice into the remaining sauce in the pot.
Uns 1 min
- 14
Ensure the liquid covers the rice; add a little more water if necessary.
- 15
Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-20 minutes, or until the rice is tender and has absorbed the liquid.
Uns 20 min
Nota de cuina: Do not lift the lid during cooking.
- 16
Once the rice is cooked, fluff it with a fork.
Uns 1 min
- 17
Serve the rice on a large platter, topped with the fish and vegetables.
Uns 1 min
Nota de cuina: Traditionally, Ceebu Jën is served communally.
Conservació
Store any leftover Ceebu Jën in an airtight container in the refrigerator.
Reheat gently in a pot on the stove over low heat, or in the microwave, adding a splash of water if needed to prevent drying out.