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.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gfish, firm white fish, cut into large pieces
- 2 cuprice, rinsed
- 4 cupwater
- 1 tspsalt
- 0.5 tspblack pepper
sauce
- 1 pcsyellow onion, chopped
- 4 clovegarlic, minced
- 1 tbspginger, grated
- 3 tbsptomato paste
- 400 gcanned crushed tomatoes
- 3 tbspvegetable oil
- 1 tbspfish sauce
- 1 pcsscotch bonnet pepper, whole, pierced(optional)
- 1 pcsbay leaf
vegetables
- 0.5 pcscabbage, cut into wedges
- 2 pcscarrot, peeled, cut into large chunks
- 1 pcseggplant, cut into large chunks
- 1 pcssweet potato, peeled, cut into large chunks
- 200 gcassava, peeled, cut into large chunks(optional)
- 1 pcsbell pepper, seeded, cut into large strips
Equipment
slotted spoon · large pot · dutch oven
The method
Step by step
- 1
Season the fish pieces generously with salt and black pepper.
About 5 min
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
About 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.
About 6 min
Cook’s note: 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.
About 5 min
- 5
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
About 1 min
- 6
Add the tomato paste and cook for 3-4 minutes, stirring constantly, until it darkens slightly.
About 4 min
Cook’s note: 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.
About 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.
About 20 min
- 9
Add the cabbage, carrots, eggplant, sweet potato, and optional cassava to the pot.
About 3 min
- 10
Gently place the seared fish back into the pot, nestling it among the vegetables.
About 1 min
- 11
Cover and continue to simmer for 20-25 minutes, or until the vegetables are tender.
About 25 min
- 12
Remove the fish and vegetables from the pot with a slotted spoon and set them aside on a platter.
About 3 min
Cook’s note: Keep them warm while you cook the rice.
- 13
Stir the rinsed rice into the remaining sauce in the pot.
About 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.
About 20 min
Cook’s note: Do not lift the lid during cooking.
- 16
Once the rice is cooked, fluff it with a fork.
About 1 min
- 17
Serve the rice on a large platter, topped with the fish and vegetables.
About 1 min
Cook’s note: Traditionally, Ceebu Jën is served communally.
Keep it good
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.
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