West Africa · Main

Ceebu Jën (Senegalese Red Rice with Fish and Vegetables)

Name: Ceebu Jën (Senegalese Red Rice with Fish and Vegetables)
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 6 servings
Cuisine: Senegal
Ingredients: 500 g broken jasmine rice (ceeb), rinsed and drained; 800 g white grouper or sea bass steaks, thick-cut; 1 cup fresh parsley, finely chopped (for roff stuffing); 5 clove garlic, minced (divided); 2 piece Scotch bonnet peppers (1 minced for roff, 1 whole for pot); 100 g double concentrated tomato paste; 100 ml peanut oil; 2 piece yellow onions, finely chopped; 30 g gejj (fermented dried fish) or netetou, rinsed; 2 piece carrots, peeled and halved crosswise; 1 piece cassava root or turnip, peeled and cut into large chunks; 0.3 piece white cabbage head, cut into wedges; 2 tbsp tamarind pulp, dissolved in 100 ml warm water and strained; 1.2 l water

Fragrant broken rice cooked in a concentrated tomato-tamarind fish stock with stuffed grouper steaks and braised root vegetables.

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one-potseafoodunesco-heritagetraditionalrice

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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