Ceebu Jën (Senegalese Fish and Rice)
This traditional Senegalese dish features fish, rice, and a colorful array of vegetables cooked in a rich tomato sauce. It's a hearty and flavorful meal, perfect for a satisfying dinner.
Izvirni recept avtorja Forkin
- Skupni čas
- 2 h 15 min
- Porcije
- 4
- Zahtevnost
- Srednje
Informacije o alergenih: lahko vsebuje ribe. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
Sestavine
- 600 gthiebou dieune fish, cut into large pieces
- 300 gwhite rice
- 50 gtomato paste
- 2 koscarrot, peeled and cut into large chunks
- 1 koseggplant, cut into large chunks
- 0,25 koscabbage, cut into large wedges
- 1 koscassava, peeled and cut into large chunks
- 2 kosyellow onion, chopped
- 0,5 skodelicavegetable oil
- 2 kosfish bouillon cube, crumbled
- 1 žličkasalt
- 0,5 žličkablack pepper
- 8 skodelicawater
stuffing
- 4 strokgarlic, minced
- 1 kosscotch bonnet pepper, minced
- 0,25 skodelicaparsley, chopped
Oprema
large platter · slotted spoon · large pot · dutch oven · cutting board · knife
Postopek
Korak za korakom
- 1
Prepare the 'rof': In a small bowl, combine the garlic, scotch bonnet pepper, and parsley. Mix well and set aside.
Približno 10 min
Kuharjeva opomba: Wear gloves when handling scotch bonnet peppers to avoid skin irritation.
- 2
Make incisions in the fish pieces and stuff them with some of the rof mixture.
Približno 5 min
Kuharjeva opomba: Don't overstuff the fish, just enough to impart flavor.
- 3
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Približno 2 min
- 4
Lightly fry the stuffed fish pieces until golden brown on all sides. Remove the fish and set aside.
Približno 10 min
Kuharjeva opomba: The fish doesn't need to be cooked through at this stage.
- 5
In the same pot, add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.
Približno 7 min
- 6
Stir in the tomato paste and cook for 5 minutes, stirring constantly to prevent burning.
Približno 5 min
Kuharjeva opomba: Cooking the tomato paste deeply enhances its flavor.
- 7
Add water, crumbled fish bouillon cubes, salt, and black pepper to the pot. Bring to a boil.
Približno 5 min
- 8
Add the carrots, eggplant, cassava, and cabbage to the boiling sauce. Reduce heat to medium-low, cover, and simmer for 20 minutes.
Približno 20 min
Kuharjeva opomba: Ensure vegetables are submerged in the sauce for even cooking.
- 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.
Približno 15 min
Kuharjeva opomba: Be careful not to overcook the fish, as it can become dry.
- 10
Carefully remove the fish and all the cooked vegetables from the pot and set them aside. Keep them warm.
Približno 5 min
Kuharjeva opomba: Use a slotted spoon or tongs to avoid breaking the fish.
- 11
Add the white rice to the remaining sauce in the pot. Stir well to combine and ensure the rice is submerged.
Približno 1 min
- 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.
Približno 25 min
Kuharjeva opomba: Do not lift the lid while the rice is cooking to trap the steam.
- 13
Once the rice is cooked, fluff it gently with a fork.
Približno 1 min
- 14
To serve, spread the rice on a large platter. Arrange the fish and vegetables on top of the rice.
Približno 2 min
- 15
Serve immediately, optionally with extra rof on the side for those who like more spice.
Pravilno shranjevanje
Store leftover Ceebu Jën in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water if needed, or in the microwave until warmed through.