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Ceebu Jën (Senegalese Red Rice with Fish and Vegetables)
Fragrant broken rice cooked in a concentrated tomato-tamarind fish stock with stuffed grouper steaks and braised root vegetables.
The story
Invented in the 19th-century colonial capital of Saint-Louis (Ndar) by cook Penda Mbaye, Ceebu Jën is Senegal's national emblem and a UNESCO Intangible Cultural Heritage dish. Its culinary brilliance lies in the 'roff' herb stuffing punched into fish, and broken jasmine rice steeped in rich tomato-conch broth.
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