Main CourseDinner

Ceebu Jën (Thieboudienne)

Name: Ceebu Jën (Thieboudienne)
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4人分
Cuisine: senegalese, west_african
Ingredients: 600 g fish firm white fish, cut into large pieces; 1 個 yellow onion chopped; 4 片 garlic minced; 1 大さじ ginger grated; 3 大さじ tomato paste; 400 g canned crushed tomatoes; 3 大さじ vegetable oil; 1 大さじ fish sauce; 1 個 scotch bonnet pepper whole, pierced (お好みで); 1 個 bay leaf; 0.5 個 cabbage cut into wedges; 2 個 carrot peeled, cut into large chunks; 1 個 eggplant cut into large chunks; 1 個 sweet potato peeled, cut into large chunks; 200 g cassava peeled, cut into large chunks (お好みで); 1 個 bell pepper seeded, cut into large strips; 2 カップ rice rinsed; 4 カップ water; 1 小さじ salt; 0.5 小さじ black pepper

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.

Forkinによるオリジナルレシピ

合計時間: 2 時間
人数: 4
難易度: 普通

グルテンフリー

アレルゲン情報： 魚、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

600 gfish, firm white fish, cut into large pieces
2 カップrice, rinsed
4 カップwater
1 小さじsalt
0.5 小さじblack pepper

sauce

1 個yellow onion, chopped
4 片garlic, minced
1 大さじginger, grated
3 大さじtomato paste
400 gcanned crushed tomatoes
3 大さじvegetable oil
1 大さじfish sauce
1 個scotch bonnet pepper, whole, pierced(お好みで)
1 個bay leaf

vegetables

0.5 個cabbage, cut into wedges
2 個carrot, peeled, cut into large chunks
1 個eggplant, cut into large chunks
1 個sweet potato, peeled, cut into large chunks
200 gcassava, peeled, cut into large chunks(お好みで)
1 個bell pepper, seeded, cut into large strips

調理器具

slotted spoon · large pot · dutch oven

作り方

手順

1
Season the fish pieces generously with salt and black pepper.
約5 分
2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
約2 分
3
Carefully sear the fish pieces for 2-3 minutes per side until lightly browned, then remove from the pot and set aside.
約6 分
調理のヒント： 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.
約5 分
5
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
約1 分
6
Add the tomato paste and cook for 3-4 minutes, stirring constantly, until it darkens slightly.
約4 分
調理のヒント： 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.
約2 分
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.
約20 分
9
Add the cabbage, carrots, eggplant, sweet potato, and optional cassava to the pot.
約3 分
10
Gently place the seared fish back into the pot, nestling it among the vegetables.
約1 分
11
Cover and continue to simmer for 20-25 minutes, or until the vegetables are tender.
約25 分
12
Remove the fish and vegetables from the pot with a slotted spoon and set them aside on a platter.
約3 分
調理のヒント： Keep them warm while you cook the rice.
13
Stir the rinsed rice into the remaining sauce in the pot.
約1 分
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.
約20 分
調理のヒント： Do not lift the lid during cooking.
16
Once the rice is cooked, fluff it with a fork.
約1 分
17
Serve the rice on a large platter, topped with the fish and vegetables.
約1 分
調理のヒント： Traditionally, Ceebu Jën is served communally.

おいしく保存

保存方法

Store any leftover Ceebu Jën in an airtight container in the refrigerator.

温め直し

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.