Ceebu Jën (Senegalese Fish and Rice)

下ごしらえ

材料

作り方

手順

1. 1

   Prepare the 'rof': In a small bowl, combine the garlic, scotch bonnet pepper, and parsley. Mix well and set aside.

   約10 分

   調理のヒント： Wear gloves when handling scotch bonnet peppers to avoid skin irritation.

2. 2

   Make incisions in the fish pieces and stuff them with some of the rof mixture.

   約5 分

   調理のヒント： Don't overstuff the fish, just enough to impart flavor.

3. 3

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

   約2 分

4. 4

   Lightly fry the stuffed fish pieces until golden brown on all sides. Remove the fish and set aside.

   約10 分

   調理のヒント： The fish doesn't need to be cooked through at this stage.

5. 5

   In the same pot, add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.

   約7 分

6. 6

   Stir in the tomato paste and cook for 5 minutes, stirring constantly to prevent burning.

   約5 分

   調理のヒント： Cooking the tomato paste deeply enhances its flavor.

7. 7

   Add water, crumbled fish bouillon cubes, salt, and black pepper to the pot. Bring to a boil.

   約5 分

8. 8

   Add the carrots, eggplant, cassava, and cabbage to the boiling sauce. Reduce heat to medium-low, cover, and simmer for 20 minutes.

   約20 分

   調理のヒント： Ensure vegetables are submerged in the sauce for even cooking.

9. 9

   Gently place the fried fish back into the pot with the vegetables. Continue to simmer, covered, for another 15 minutes, or until the fish is cooked through and the vegetables are tender.

   約15 分

   調理のヒント： Be careful not to overcook the fish, as it can become dry.

10. 10

    Carefully remove the fish and all the cooked vegetables from the pot and set them aside. Keep them warm.

    約5 分

    調理のヒント： Use a slotted spoon or tongs to avoid breaking the fish.

11. 11

    Add the white rice to the remaining sauce in the pot. Stir well to combine and ensure the rice is submerged.

    約1 分

12. 12

    Bring the rice and sauce to a boil, then reduce heat to low, cover tightly, and cook for 20-25 minutes, or until the rice is tender and has absorbed all the liquid.

    約25 分

    調理のヒント： Do not lift the lid while the rice is cooking to trap the steam.

13. 13

    Once the rice is cooked, fluff it gently with a fork.

    約1 分

14. 14

    To serve, spread the rice on a large platter. Arrange the fish and vegetables on top of the rice.

    約2 分

15. 15

    Serve immediately, optionally with extra rof on the side for those who like more spice.