Recipe
Ceebu Jën (Thiéboudienne)
A richly seasoned Senegalese fish and tomato rice layered with tender vegetables and herb-filled fish, bringing the flavours of West Africa to a generous one-pot family supper.
Ingredients
Method
35 mins prep65 mins cook100 mins total
Blend or finely chop the parsley, half the garlic and lemon juice. Score the fish with shallow cuts and press some of the herb mixture into them.
Heat 2 tbsp cooking oil in a large heavy-based pot. Fry the onion and remaining garlic until softened, then stir in the tomato purée, chopped tomatoes, chilli and 300 ml fish stock. Simmer for 10 minutes.
Add the carrot, cabbage, aubergine and the remaining 500 ml fish stock. Simmer for about 20 minutes, until the vegetables are nearly tender, then lift them out and keep warm.
Strain the cooking liquid into a clean pan, stir in the rice and cover. Cook gently for about 25 minutes, until the grains are tender and have absorbed the sauce.
Nestle the fish into the rice for the final 8–10 minutes, until opaque and cooked through. Serve the rice with the vegetables and fish.
Notes
Keep the fish pieces thick so they do not break up. Check the rice towards the end and add a splash of stock if the pan looks dry before the grains are tender.
About this recipe
Ceebu jën is Senegal’s celebrated fish and rice dish, built around a deeply seasoned tomato sauce. Firm fish, cabbage, carrot and aubergine cook in the same pot, giving the finished meal plenty of savoury depth and contrasting texture.
The rice absorbs the strained cooking liquid as it cooks, while the fish is returned for the final few minutes so it stays moist and intact. Serve the rice with the vegetables and fish, spooning over any remaining sauce for a hearty, complete meal that is ideal for sharing with plenty of comforting flavour.
