Thieboudienne (Ceebu Jen) recipe

🐟 Thieboudienne / Ceebu Jen Recipe

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6

🛒 Ingredients

For the Stuffed Fish:

• 2 whole fish (snapper or grouper, cleaned and scaled)

• 4 cloves garlic

• 1 small onion

• 1 small handful parsley

• 1 chili pepper (optional for heat)

• 1 teaspoon salt

• 1 teaspoon black pepper
  

For the Sauce and Rice:

• 1/4 cup vegetable oil

• 1 large onion (chopped)

• 3 large tomatoes (chopped)

• 3 tablespoons tomato paste

• 2 carrots (peeled and cut into chunks)

• 1 small eggplant (cut into chunks)

• 1/2 head of cabbage (cut into large pieces)

• 1 cassava (peeled and cut into chunks)

• 2 bell peppers (any color)

• 1 scotch bonnet or habanero (optional)

• 2 cups fish stock or water

• 2 cups broken jasmine rice (or regular long-grain rice)

• 2 seasoning cubes

• Salt to taste
  

👩🏾‍🍳 Directions

1. Prepare the Stuffing (Rof):
   In a blender or mortar, combine garlic, onion, parsley, chili, salt, and pepper. Blend or pound into a paste.
   Make small slits in the fish and stuff the paste inside. Set aside to marinate for 15 minutes.

2. Fry the Fish:
   Heat oil in a large pot. Fry the fish on both sides until golden brown, then remove and set aside.

3. Make the Tomato Base:
   In the same oil, add chopped onions and sauté until soft. Stir in tomato paste and cook for about 3 minutes.
   Add chopped tomatoes and cook until the sauce thickens and the oil starts to rise to the top.

4. Build the Sauce:
   Pour in fish stock or water. Add seasoning cubes, salt, and the vegetables (carrots, eggplant, cabbage, cassava, peppers).
   Return the fried fish to the pot and simmer for 20–25 minutes, then carefully remove the fish and vegetables to avoid breaking them.

5. Cook the Rice:
   Rinse the rice and add it to the remaining sauce in the pot. Stir well, reduce heat, and cover to steam for 30–40 minutes, adding a little water if needed.
   The rice should absorb all the rich tomato flavor and turn a deep orange-red color.

6. Assemble and Serve:
   Fluff the rice and serve on a large platter. Arrange the fish and vegetables beautifully on top. Enjoy this Senegalese feast warm!