Ceebu Jën is among Senegal's classic dishes. You will find a large number of possible variations make use of this recipe like a beginning point and set in anything you like or omit that which you don't.
You will find three steps to creating Ceebu Jën:
- frying onion and fish that's been full of roof (or roff ), a flavoring mixture
- cooking tomato plants along with other vegetables within the oil which was accustomed to fry the fish
- cooking the grain in broth in the vegetables.
The fish, vegetables, grain (such as the scrapings from the foot of the pot, known as xooñ ), and cooking liquid are combined for any grand presentation.
The thing you need- stuffing mixture (roof or roff ):
- a couple of sweet peppers (or peppers) (eco-friendly, yellow, or red) chopped
- one onion or two leeks or several scallions, chopped
- garlic clove, minced (optional)
- a little couple of parsley or perhaps a bay leaf (or some similar fresh plant)
- salt
- hot chile pepper, cleaned and chopped (optional)
- single serving peanut oil, or a geniune red colorization: red palm oil
- two onions, chopped
- a bit of dried, salted, or smoked fish, for example cod or sardines, (stockfish is frequently used) the piece ought to be about 50 % how big your hands
- 2 to 3 pounds of fish: whole, filets, or steaks cleaned (ocean bass, hake, haddock, ocean bream, halibut, or any similar firm-fleshed fish)
- tomato paste
- 3 or 4 tomato plants (peeled if preferred), whole
- a number of the next root vegetables and tubers:
- carrots, chopped
- sweet cassava (also known as manioc, yuca, or yucca) tuber or taters, chopped
- yams (sweet taters won't be the same, but might be substituted), chopped
- hot chile pepper, for example habanero or serrano chile, whole, but pricked having a fork
- a number of the next leaf and fruit vegetables:
- cabbage, chopped
- a couple of sweet peppers (or peppers) (eco-friendly, yellow, or red) left whole
- one squash (any sort is going to do) or zucchini, cleaned and chopped
- eggplant (aubergine, or guinea squash), peeled and chopped
- okra, whole, however with ends removed
- several glasses of grain (In Senegal, this dish is frequently created using damaged grain. Short-grained grain may be used, also it can be damaged by soaking it in water, draining it, then mashing it together with your hands or perhaps a blunt object such as the finish of the bottle.)
- Prepare the roof (or roff ) by mixing the stuffing mixture ingredients and grinding them right into a paste, adding just a little oil or water as needed. Many cooks include what appears to become an important in Africa: a Maggi cube. Cut deep slits in to the fish (although not completely through) and stuff all of them with the rooftop mixture.
- Heat the oil inside a large pot. Fry the onions and dried/salted/smoked catch a couple of minutes. Then fry the new catch a couple of minutes on every side. Take away the fish and hang aside.
- Stir the tomato paste and a mug of water in to the oil who are holding cards. Add some root vegetables and tubers and also the hot chile pepper. Add water to partly cover them. Provide a boil, reduce heat and simmer for half an hour or even more.
- Add some leaf and fruit vegetables, put the fried fish on the top of these, and then simmer for the next 20 minutes or before the vegetables are tender.
- The fish and all sorts of vegetables and hang them aside, keeping them warm. Remove just one cup or two vegetable broth and hang it aside. Add some grain towards the vegetable broth. Add water or remove liquid as essential to obtain a double edged sword liquid to 1 part grain. Provide a boil, cover, and simmer on really low heat before the grain is cooked--about 20 minutes. It ought to stick just a little to the foot of the pot.
- Discover the hot chile one of the vegetables. Combine it towards the reserved vegetable broth in a tiny saucepan and produce to some slow boil. Remove and discard the pepper and set the sauce right into a dish or gravy boat.
- Once the grain is completed turn the pot over onto a sizable serving platter. Scrape the crust (the xooñ ) from the foot of the pot within the grain. Arrange the fish and vegetables over and round the grain. Garnish with parsley and sliced limes (to squeeze over fish) as preferred.
- Serve Jus de Bissap together with your meal, and Eco-friendly Tea with Mint later on.
Fish -- full of onions or peppers, and fried -- is typical in lots of African countries across the Chesapeake bay see: Fish Onions in Tomato Sauce and Mulet Farci à la Saint-Louisienne .
How's that typed?
Ceebu Jën (in the Wolof ceeb. grain and jën. fish pronounced cheb-o-djin) can also be typed Ceebu Jen. Ceeb bu jen. Ceeb u jen. Thebouidienne. Thieboudienne. Theibou Dienn. Thiebou Dienn. Thiebou Dienne. Thiebou Dienne. Thiébou dieune. Tié bou dienne. Thieb-ou peut-rrtre un-Djien. Thiebu Djen and often just known as Thieb or perhaps in French, Riz au Poisson each one is names for the similar dish.
Because the Ceebu Jën recipe spread past the borders from the Wolof empire (in the current Senegal) and it was adapted to make use of meat rather of fish, it grew to become Western Africa's "Wolof Grain" or Jollof Grain .
Another classic Senegalese dish is Poulet Yassa .
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