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.
Izvirni recept avtorja Forkin
- Skupni čas
- 2 h
- Porcije
- 4
- Zahtevnost
- Srednje
Informacije o alergenih: lahko vsebuje ribe in soja. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
Sestavine
- 600 gfish, firm white fish, cut into large pieces
- 2 skodelicarice, rinsed
- 4 skodelicawater
- 1 žličkasalt
- 0,5 žličkablack pepper
sauce
- 1 kosyellow onion, chopped
- 4 strokgarlic, minced
- 1 žlicaginger, grated
- 3 žlicatomato paste
- 400 gcanned crushed tomatoes
- 3 žlicavegetable oil
- 1 žlicafish sauce
- 1 kosscotch bonnet pepper, whole, pierced(neobvezno)
- 1 kosbay leaf
vegetables
- 0,5 koscabbage, cut into wedges
- 2 koscarrot, peeled, cut into large chunks
- 1 koseggplant, cut into large chunks
- 1 kossweet potato, peeled, cut into large chunks
- 200 gcassava, peeled, cut into large chunks(neobvezno)
- 1 kosbell pepper, seeded, cut into large strips
Oprema
slotted spoon · large pot · dutch oven
Postopek
Korak za korakom
- 1
Season the fish pieces generously with salt and black pepper.
Približno 5 min
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Približno 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.
Približno 6 min
Kuharjeva opomba: 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.
Približno 5 min
- 5
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Približno 1 min
- 6
Add the tomato paste and cook for 3-4 minutes, stirring constantly, until it darkens slightly.
Približno 4 min
Kuharjeva opomba: 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.
Približno 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.
Približno 20 min
- 9
Add the cabbage, carrots, eggplant, sweet potato, and optional cassava to the pot.
Približno 3 min
- 10
Gently place the seared fish back into the pot, nestling it among the vegetables.
Približno 1 min
- 11
Cover and continue to simmer for 20-25 minutes, or until the vegetables are tender.
Približno 25 min
- 12
Remove the fish and vegetables from the pot with a slotted spoon and set them aside on a platter.
Približno 3 min
Kuharjeva opomba: Keep them warm while you cook the rice.
- 13
Stir the rinsed rice into the remaining sauce in the pot.
Približno 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.
Približno 20 min
Kuharjeva opomba: Do not lift the lid during cooking.
- 16
Once the rice is cooked, fluff it with a fork.
Približno 1 min
- 17
Serve the rice on a large platter, topped with the fish and vegetables.
Približno 1 min
Kuharjeva opomba: Traditionally, Ceebu Jën is served communally.
Pravilno shranjevanje
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.