Ceebu JënSenegalese Fish and Rice

Name: Ceebu Jën (Senegalese Fish and Rice)
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4
Cuisine: Senegal
Ingredients: 500 g White Rice (rinsed); 800 g Grouper (cut into large pieces); 20 g Fresh Parsley (finely chopped); 10 g Garlic (crushed); 5 g Green Chili (crushed); 3 g Salt; 60 ml Vegetable Oil; 200 g Onion (finely chopped); 5 g Garlic (crushed); 60 g Tomato Paste; 300 g Tomato (finely chopped); 900 ml Fish Stock; 1 pcs Bouillon Cube; 2 pcs Bay Leaf; 4 g Black Pepper; 5 g Salt; 5 g Green Chili (crushed); 200 g Carrot (cut into large batons); 300 g Eggplant (cut into large pieces); 250 g Green Cabbage (cut into wedges); 200 g Okra (trimmed)

Ceebu jën is Senegalese fish and rice cooked with tomato and vegetables. This common home-style version seasons the fish with a parsley-garlic paste, poaches it in the broth, and cooks the rice in the same pot.

Prep

45m

Cook

1h 15m

Serves

Regional versions

Compare how this dish changes by country.

Gambia
Senegal

Estimated

Nutrition

Per serving

944kcal

Calories

60g

Protein

19g

Fat

132g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Rice

500g
White Rice (rinsed)

Fish

800g
Grouper (cut into large pieces)

Stuffing

20g
Fresh Parsley (finely chopped)
10g
Garlic (crushed)
5g
Green Chili (crushed)
3g
Salt

Broth

60ml
Vegetable Oil
200g
Onion (finely chopped)
5g
Garlic (crushed)
60g
Tomato Paste
300g
Tomato (finely chopped)
900ml
Fish Stock
1pcs
Bouillon Cube
2pcs
Bay Leaf
4g
Black Pepper
5g
Salt
5g
Green Chili (crushed)

Vegetables

200g
Carrot (cut into large batons)
300g
Eggplant (cut into large pieces)
250g
Green Cabbage (cut into wedges)
200g
Okra (trimmed)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Mix the fresh parsley, garlic, green chili, and salt. Make a small slit in each piece of grouper and press in some of the mixture.
02
Heat the vegetable oil in a wide pot. Add the onion and cook until softened.
03
Stir in the garlic and tomato paste and cook until the paste darkens slightly.
04
Add the tomato, bouillon cube, bay leaves, black pepper, salt, and green chili and cook until thick.
05
Pour in the fish stock and bring to a simmer. Add the grouper and poach gently until it reaches 63°C (145°F), then lift it out carefully.
06
Add the carrot, eggplant, green cabbage, and okra and simmer until tender but still intact. Remove and keep warm.
07
Stir the white rice into the broth and cook uncovered until most of the liquid is absorbed.
08
Cover tightly and steam over low heat until the rice is tender. Rest for 10 minutes.
09
Serve the rice topped with the fish and vegetables.

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